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Tom Yum Blondkopfchen Cherry Tomato

Chef Kevin Tien's Tom Yum Blondkopfchen Cherry TomatoChef Kevin Tien's Tom Yum Blondkopfchen Cherry Tomato. (Photo: Crop Trust)

By Chef Kevin Tien

30 November 2022

Kevin Thien is a Vietnamese-American chef and three-time James Beard Nominee. In 2020, he opened the restaurant Moon Rabbit in Washington, D.C., which serves contemporary Vietnamese food. 



2 quarts dashi, a stock used in Japanese cuisine

4 lemongrass, bruised

30 grams galangal in 2-inch slices

10 kaffir lime leaves, torn in half

35 grams Thai chili, bruised

32 grams garlic, smashed

2 Roma tomatoes, halved

100 grams dried shiitake

240 grams shallots, quartered

2 tsp sugar

200 grams fish sauce

200 grams lime juice

20 grams cilantro



Make a dashi broth then add into a pot along with lemongrass, galangal, kaffir, Thai chili and garlic.

Bring to a simmer and leave to simmer for 10 minutes.

Add halved Roma tomatoes, dried shittake, and shallot. Let simmer for an additional 10 minutes.

Add sugar, fish sauce, lime juice and cilantro.

Add salt to taste.

Strain mixture into a chinois with a cheesecloth.

Cool completely before storing.

Categories: For Educators, For Students, Chili

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