This quick and easy Tom Yum Soup features a savoury yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes!
Pour chicken stock into a medium-sized pot or saucepan.
Add lemongrass and galangal to the chicken stock, then bring it to a boil over medium-high heat.
When the stock starts to boil rapidly, add Tom Yum Paste (see notes below).
Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
Allow the soup to return to a rolling boil, then add the shrimp.
Stir in the sugar, fish sauce, and lime juice.
When the shrimp are cooked (this should take only 1 - 2 minutes), transfer the soup to a serving bowl.
Garnish with fresh cilantro leaves, then serve immediately with lime wedges on the side. Enjoy!
Notes
* Each slice of galangal should be approximately 1/8 inch thick.* You may substitute the 4 cups of chicken stock with 4 cups of water + 1 bouillon cube, or just plain water.* Add 1 tablespoon of Tom Yum Paste to the stock, then do a taste test before adding the remaining tablespoon (if needed). Certain brands of Tom Yum Paste may be stronger and spicier than others. * The shrimp may be peeled or whole with the shell on; your choice.
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