TOM YUM GOONG

Lemongrass and ginger essential oils star in our version of this Thai classic.

INGREDIENTS

• Vegetable Stock

• Sliced Shiitake Mushrooms

• 2 cloves grated garlic

• 1 TB Sambal Oelek

• 1TB Fish Sauce

• 1 Tsp Tamari

• 1 TB Toasted Sesame Oil

• 2 drops dōTERRA Lemongrass Essential Oil

• 2 drops dōTERRA Ginger Essential Oil

• Two Tbsp Freshly squeezed organic limes

• 1 LB cleaned, shelled Shrimp

  4-6 oz Rice Vermicelli

DIRECTIONS

• In a medium to large soup pot, bring the stock up to a boil.

• Lower heat to medium and add mushrooms to the stock. Cook for 5 mins.

  In a mixing bowl add garlic, sambal oelek, lime juice, fish sauce, tamari, sesame oil and mix well and add to pot. Stir well.

• Add shrimp and vermicelli to stock and allow to cook for 8- 10 mins. Stirring occasionally.

• Lower heat to simmer

• Add 2TB cilantro.

• Add sliced scallions - white portion. Reserve sliced green scallion for garnish.

  Add 2 drops of dōTERRA lemongrass and 2 drops dōTERRA Ginger essential oil and stir well

• Serve in large soup bowls with cilantro and scallion garnish.