This quick and easy Tom Yum Soup features a savory yet tangy broth with large juicy shrimp, earthy mushrooms, and zesty tomatoes. Ready in only 15 minutes!
Total Time
15min
5.0
1 Rating
Author: Wok & Skillet
Servings:
4
Ingredients
•
4
cups
Chicken Stock
•
2
stalks
Lemongrass
, halved
•
3
slices
Galangal
•
2
Tbsp
Tom Yum Chili Paste
•
2
Kaffir Lime Leaves
•
1
cup
Oyster Mushrooms
or any of your choice
•
1
cup
Cherry Tomatoes
•
1
Thai Chili Pepper
, halved
(optional)
•
8
Large Shrimp
•
1
Tbsp
Granulated Sugar
•
1
Tbsp
Fish Sauce
•
as needed
Limes
, juiced, cut
•
as needed
Fresh Cilantro Leaves
Cooking Instructions
1.
Pour Chicken Stock (4 cups) into a medium-sized pot or saucepan. Add Lemongrass (2 stalks) and Galangal (3 slices) to the chicken stock, then bring it to a boil over medium-high heat.
2.
When the stock starts to boil rapidly, add 1 Tbsp of the Tom Yum Chili Paste (2 Tbsp), then do a taste test before adding the remaining tablespoon (if needed).
3.
Add Kaffir Lime Leaves (2), Oyster Mushrooms (1 cup), Cherry Tomatoes (1 cup), and Thai Chili Pepper (1) (if using) to the soup.
4.
Allow the soup to return to a rolling boil, then add the Large Shrimp (8). Stir in the Granulated Sugar (1 Tbsp), Fish Sauce (1 Tbsp), and 1 Tbsp of Lime Juice (as needed). Cook for 1-2 minutes.
5.
When the shrimp are cooked, transfer the soup to a serving bowl. Garnish with Fresh Cilantro Leaves (as needed). Serve immediately with lime wedges on the side. Enjoy!
Author's Notes
Yields 4-6 servings.
You may substitute the 4 cups of chicken stock with 4 cups of water plus 1 bouillon cube, or just plain water.
The shrimp may be whole with the shell on or peeled.
Nutrition Per Serving
CALORIES
227
FAT
6.0 g
PROTEIN
14.6 g
CARBS
27.4 g
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