Homemade Tom Yum Soup

This tom yum soup recipe is better than takeout. It has extra shrimp flavor from boiled shell-on shrimp and lots of heat from Thai chile peppers.

• 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 large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.

Step 2

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

Step 3

Ladle soup into bowls. Top with mushrooms and green onions.