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SideChef
Recipes
Dairy-Free
Quick and Easy Tom Yum Soup

13 INGREDIENTS • 5 STEPS • 15MINS

Quick and Easy Tom Yum Soup

Recipe
5.0
1 rating
Editor's Choice
Editor's Choice
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!
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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!
15MINS
Total Time
$1.63
Cost Per Serving
Ingredients
Servings
4
us / metric
Chicken Stock
4 cups
Chicken Stock
Lemongrass
2 stalks
Lemongrass, halved
Galangal
3 slices
Galangal
approximately 1/8-inch thick per slice
Tom Yum Chili Paste
2 Tbsp
Tom Yum Chili Paste
Kaffir Lime Leaf
2
Kaffir Lime Leaves
Oyster Mushroom
1 cup
Oyster Mushroom
or any of your choice
Cherry Tomato
1 cup
Cherry Tomato
Thai Chili Pepper
1
Thai Chili Pepper, halved
optional
Large Shrimp
8
Large Shrimp
up to 10
Granulated Sugar
1 Tbsp
Granulated Sugar
Fish Sauce
1 Tbsp
Fish Sauce
Lime
as needed
Limes, juiced, cut
wedges and 1 Tbsp of juice needed
Fresh Cilantro Leaf
as needed
Fresh Cilantro Leaves
for garnish
Nutrition Per Serving
VIEW ALL
Calories
227
Fat
6.0 g
Protein
14.6 g
Carbs
27.4 g
Love This Recipe?
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Quick and Easy Tom Yum Soup
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

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.
Cooking InstructionsHide images
step 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.
step 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.
step 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).
step 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).
step 3
Add Kaffir Lime Leaves (2), Oyster Mushroom (1 cup), Cherry Tomato (1 cup), and Thai Chili Pepper (1) (if using) to the soup.
step 3 Add Kaffir Lime Leaves (2), Oyster Mushroom (1 cup), Cherry Tomato (1 cup), and Thai Chili Pepper (1) (if using) to the soup.
step 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.
step 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.
step 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!
step 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!
Tags
Dairy-Free
Asian
Lunch
Fish & Seafood
Dinner
Mushrooms
Fall
Quick & Easy
Shellfish
Vegetables
Soups & Stews
Thai
Winter
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