Thai 25 min

Tom Yum Soup

Name: Tom Yum Soup
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled and deveined; 6 cups chicken or seafood broth; 3 stalks lemongrass, bruised and cut into 2-inch pieces; 6 kaffir lime leaves, torn; 3-inch piece galangal or ginger, thinly sliced; 3 Thai red chiles, lightly crushed; 2 cups oyster or straw mushrooms, halved; 3 tablespoons fish sauce; 3 tablespoons fresh lime juice; 2 teaspoons sugar; 1 tablespoon Thai chili paste (nam prik pao); 1 can (14 oz) coconut milk (for tom kha variation); Fresh cilantro and lime wedges for serving

seafoodgluten-freedairy-freespicyhigh-protein

Ingredientsfor 2

200

Cal

24g

Protein

12g

Carbs

Fat

11 lb large shrimp, peeled and deveined
26 cups chicken or seafood broth
33 stalks lemongrass, bruised and cut into 2-inch pieces
46 kaffir lime leaves, torn
53-inch piece galangal or ginger, thinly sliced
63 Thai red chiles, lightly crushed
72 cups oyster or straw mushrooms, halved
83 tablespoons fish sauce
93 tablespoons fresh lime juice
102 teaspoons sugar
111 tablespoon Thai chili paste (nam prik pao)
121 can (14 oz) coconut milk (for tom kha variation)
13Fresh cilantro and lime wedges for serving

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Instructions

1
Bring broth to a boil in a large pot. Add lemongrass, galangal, kaffir lime leaves, and Thai chiles. Boil for 5 minutes to infuse the aromatics into the broth — the smell should be fragrant and complex.
2
Add mushrooms and cook 3 minutes. Add chili paste and stir to dissolve. Add shrimp and cook just 2–3 minutes until pink and curled — overcooked shrimp are rubbery.
3
Remove from heat. Stir in fish sauce, lime juice, and sugar. Taste carefully — the soup should be a balance of sour, salty, spicy, and slightly sweet. Adjust with more fish sauce for salt, lime for sour, or chili paste for heat. Ladle into bowls and garnish with fresh cilantro and lime wedges. Do not eat the lemongrass, galangal, or lime leaves.