Homemade Tom Yum Soup

Homemade Tom Yum Soup

This tom yum soup tastes 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

Recipe Instructions

Step 1
Gather all ingredients.
Step 2
Ladle soup into bowls. Top with mushrooms and green onions.
Step 3
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.
Step 4
Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
Step 5
Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
Step 6
Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.

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

Categories

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