Homemade Tom Yum Soup
This tom yum soup recipe stands out as simpler compared to many hot and sour soup recipes. I've streamlined a potentially intricate recipe, especially for those, like me, who might face challenges in sourcing certain original ingredients. It's my preferred recipe, surpassing the tom yum served in numerous restaurants I've visited.
Ingredients
- 4 cups vegetable broth
- 1-pound raw shrimp, unpeeled and deveined
- 4 limes, juiced with pulp
- 4 Thai chile peppers, quartered (Optional)
- 2 stalks lemongrass, quartered
- 4 (1/4-inch-thick) slices fresh ginger root
- 2 tablespoons tom yum paste
- 1 ½ tablespoons fish sauce
- 1 tablespoon white sugar
- 1 tablespoon chile sauce
- 6 baby bella mushrooms, sliced
- 2 green onions, thinly sliced
Instructions
- Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
- Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
- Ladle soup into bowls. Top with mushrooms and green onions.
Notes
- Regular white mushrooms can be used in place of baby bellas.
Nutrition
Calories: 146kcalCarbohydrates: 18gProtein: 15gFat: 2gCholesterol: 115mgSodium: 1009mgPotassium: 470mgFiber: 3gSugar: 7gVitamin C: 89mgCalcium: 68mgIron: 4mg
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