Tom Yum Soup

Name: Tom Yum Soup (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cup Chicken broth; 2 stalk Lemongrass-bruised; 1 inch Galangal-sliced; 3 Kaffir lime leaves-torn; 2 Thai chili-crushed; 1 lb Shrimp-peeled and deveined; 8 ounce Mushrooms-sliced; 1 Tomato-quartered; 1/2 Onion-sliced; 2 tbsp Fish sauce; 2 tbsp Lime juice; 1 tbsp Chili paste; 1 tsp Sugar; 2 tbsp Fresh cilantro-chopped

⏱30 min

👥4 servings

🔥350 cal

Easy

🍽️Thai

🥗Dairy-Free

A quick and flavorful Tom Yum soup perfect for a weeknight meal. Uses readily available ingredients.

6 cup Chicken broth

2 stalk Lemongrass-bruised

1 inch Galangal-sliced

3 Kaffir lime leaves-torn

2 Thai chili-crushed

See all 14 ingredients ↓

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⏱30 min

👥4 servings

🔥350 cal

Easy

🍽️Thai

🥗Dairy-Free

A quick and flavorful Tom Yum soup perfect for a weeknight meal. Uses readily available ingredients.

#Soup #Thai #Spicy #Shrimp

Instructions

In a large pot, combine the Broth, Lemongrass, Galangal, Kaffir lime leaves, and Thai chili. Bring to a boil.
Reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
Add the Mushrooms, Tomato, and Onion to the broth. Simmer for 5 minutes.
Add the Shrimp and cook until pink and cooked through, about 2-3 minutes.
Stir in the Fish sauce, Lime juice, Chili paste, and Sugar. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh Cilantro.

Ingredients

Broth
6 cup 1.4 L Chicken broth
Aromatics
2 stalk 2 stalk Lemongrass-bruised
1 inch 2.5 cm Galangal-sliced
3 3 Kaffir lime leaves-torn
2 2 Thai chili-crushed
Protein
1 lb 450 g Shrimp-peeled and deveined
Vegetables
8 ounce 225 g Mushrooms-sliced
1 1 Tomato-quartered
1/2 1/2 Onion-sliced
Flavorings
2 tbsp 30 mL Fish sauce
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Chili paste
1 tsp 5 mL Sugar
Garnish
2 tbsp 30 mL Fresh cilantro-chopped

Equipment

Large pot
Knife
Cutting board
Ladle

Instructions

In a large pot, combine the Broth, Lemongrass, Galangal, Kaffir lime leaves, and Thai chili. Bring to a boil.
Reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
Add the Mushrooms, Tomato, and Onion to the broth. Simmer for 5 minutes.
Add the Shrimp and cook until pink and cooked through, about 2-3 minutes.
Stir in the Fish sauce, Lime juice, Chili paste, and Sugar. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh Cilantro.

Nutrition per serving

Calories 350