I’m often asked for a simplified version of the spicy soups I make so here it is.

EASIEST VERSION:
To a one quart pot of water add:
1 or 2 tsp of chicken powder or bouillon
1 or 2 tsp Tom Yum Paste (spicy, tangy)
1/8 tsp tamarind concentrate (it’s very sour)
2 tsp soy sauce
1 tsp lemon juice
1 tbsp chili garlic sauce (a little hot)
1 tsp dried shiitake mushroom powder
1 capful of apple cider vinegar
Small squirt of ginger paste or 1/2 tsp ginger powder or a pinky-tip size fresh ginger

I always like to add a few dates for sweetness as the lemon juice and vinegar make it sour.

As it heats, I add chopped vegs, right now my faves are okra, cauliflower, spinach

A MORE HOMEMADE VERSION

4 cups low sodium chicken broth
OR a tbsp of chicken powder or bouillon

2″ fresh chopped ginger
      OR 1 tbsp ginger paste for sharpness

1 tbsp fish sauce for umami
      OR 1 tsp of dried shiitake mushroom powder
             (I use Takii Umami Powder)

1/2 tsp tamarind concentrate for sour and deep flavor

A squirt of lime, lemon or vinegar for bitter flavor

A pinch of sugar to offset the sour if you need it, I like to use 3-4 dates for sweetness.

1 tbsp Sriracha if you want it HOT.

OR 1 TBSP TOM YUM PASTE would give an approximation of all the above ingredients.

You now have a tasty broth. I like to top with a handful of sliced scallions. Here’s the original version –> http://goddessgrub.com/blog/a-basic-asian-soup-base-that-i-like/ 

Fish sauce is a most important seasoning in Vietnamese cooking, used to impart savory depth. It is fermented anchovy sauce. Ew, right? Definitely don’t smell or taste it straight from the bottle. As a Southerner, I use it as I would a smoked hamhock, to give depth of umami flavor. I use the 3 Crabs brand https://www.vietworldkitchen.com/blog/2009/09/viet-huong-3-crabs-fish-sauce-tasting.html