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Tom Yum Soup | What's For Dinner

Ingredients

1 lb large shrimp, peeled and deveined4 cups chicken broth2 stalks lemongrass stalks, bruised and cut into 2-inch pieces5 slices galangal or ginger, sliced4 leaves kaffir lime leaves4 oz oyster mushrooms, torn1 cup cherry tomatoes, halved3 whole Thai bird chiles, bruised3 tbsp fish sauce3 tbsp lime juice1 tsp brown sugar2 tbsp nam prik pao (Thai chili paste)2 tbsp fresh cilantro

Instructions

1

Bring chicken broth to a boil in a medium pot. Add lemongrass, galangal, kaffir lime leaves, and Thai chiles. Simmer for 5 minutes to infuse the aromatics.

2

Add mushrooms and tomatoes. Cook 3 minutes. Stir in nam prik pao and fish sauce.

3

Add shrimp and cook for 3-4 minutes until pink and curled. Remove from heat.

Tip: Add the lime juice off the heat to preserve its bright flavor. Cooking it dulls the acidity.

4

Stir in lime juice and sugar. Taste and adjust: more fish sauce for salt, more lime for sour, more sugar for sweet. Garnish with cilantro and serve hot.

Nutrition per Serving

220kcal

Calories

28g

Protein

12g

Carbs

6g

Fat

2g

Fiber

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Tom Yum Soup

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