Quick and Easy Tom Yum Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 cups

Chicken Stock

2 stalks

Lemongrass , halved

3 slices

Galangal

approximately 1/8-inch thick per slice

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

up to 10

1 Tbsp

Granulated Sugar

1 Tbsp

Fish Sauce

as needed

Limes , juiced, cut

wedges and 1 Tbsp of juice needed

as needed

Fresh Cilantro Leaves

for garnish

Cooking Instructions

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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 3

Add Kaffir Lime Leaves (2) , Oyster Mushrooms (1 cup) , Cherry Tomatoes (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 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!