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!
Author: Wok & Skillet
Tom Yum Chili Paste
Kaffir Lime Leaves
or any of your choice
Thai Chili Pepper
, juiced, cut
Fresh Cilantro Leaves
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.
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).
Add Kaffir Lime Leaves (2), Oyster Mushrooms (1 cup), Cherry Tomatoes (1 cup), and Thai Chili Pepper (1) (if using) to the soup.
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.
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!
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
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