Tom Yum Soup recipe

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Ingredients

2 quarts chicken broth
4 stalks lemongrass
10 Thai chile peppers, seeded and minced
5 cloves garlic, crushed
10 kaffir lime leaves, torn
1 (1 inch) piece galangal, thinly sliced
1 ½ pounds raw shrimp, deveined
½ pound fresh oyster mushrooms, stemmed and sliced
2 medium white onions, cut into large slices
2 Roma tomatoes, cored and chopped
½ cup fish sauce, or more to taste
2 tablespoons white sugar
1 bunch fresh cilantro, chopped
½ cup fresh lime juice, or more to taste

Nutrition Info

291.1 calories
carbohydrate: 30.5 g
cholesterol: 268.9 mg
fat: 3 g
fiber: 3.7 g
protein: 35.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 4430 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring broth to a boil in a large pot.

  2. Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor, cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.

  3. Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar, cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.

Recipe Yield

4 servings

Recipe Note

This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.

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