Homemade Tom Yum Soup

Better than takeout, this homemade tom yum soup gets extra shrimp flavor from boiled shell-on shrimp and lots of heat from Thai chile peppers--omit them if you can't take the heat!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 146 Calories

Ingredients

• 1 tablespoon white sugar
• 4 cups vegetable broth
• 2 green onions, thinly sliced
• 1 tablespoon chile sauce
• 6 baby bella mushrooms, sliced
• 1 pound raw shrimp, unpeeled and deveined
• 4 limes, juiced with pulp
• 2 stalks lemongrass, quartered
• 2 tablespoons tom yum paste
• 4 (1/4 inch thick) slices fresh ginger root
• 1.5 tablespoons fish sauce
• 4 Thai chile peppers, quartered

Recipe Instructions

Step 1

Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.

Step 2

Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.

Step 3

Ladle soup into bowls and top with mushroom slices and green onions.