Quick and Easy Tom Yum Soup
This quick and easy Tom Yum soup has a tangy, savory broth with shrimp, mushrooms, and tomatoes. Ready in just 15 minutes
Ingredients
- 4 cups chicken stock
- 2 stalks lemongrass halved and lightly crushed
- 3 slices galangal about ⅛-inch thick
- 2 tablespoons Tom Yum Paste
- 2 kaffir lime leaves
- 1 cup mushrooms oyster, straw, button, or enoki
- 1 cup cherry tomatoes
- 1 Thai bird chili halved (optional)
- 8 - 10 large shrimp
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Cilantro leaves for garnish
- Lime wedges for garnish
Instructions
- 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, add Tom Yum Paste (see notes below).
- Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
- When the soup reaches a rolling boil, add the shrimp. Cook for 1–2 minutes, just until the shrimp turn pink and opaque.
- Stir in the sugar, fish sauce, and lime juice.
- Remove the lemongrass, galangal slices, and kaffir lime leaves before serving.
- 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 with lime wedges on the side. Enjoy!
Notes
* You may substitute the 4 cups of chicken stock with 4 cups of water + 1 bouillon cube
* Tom Yum paste varies in strength by brand. Start with 1 tablespoon, taste, then add more if needed.
* The shrimp may be peeled or whole with the shell on; your choice.
Nutrition
Calories: 118kcalCarbohydrates: 15gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 703mgPotassium: 463mgFiber: 1gSugar: 9gVitamin A: 299IUVitamin C: 27mgCalcium: 16mgIron: 1mg
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