Tom Yum Soup
Tom Yum Soup is popular for a reason. It’s brimming with flavor, it’s cozy, and you can easily make it at home.
Servings: 2 servings
Ingredients
- 4 cups water
- 2 TBSP Tom Yum paste
- 4 TBSP fish sauce
- 1 TBSP sugar
- 1 Lime, juiced
- 3 Garlic cloves, smashed
- 4 Kaffir lime leaves
- 1 Stalk of lemongrass, roughly chopped
- 2 1-inch pieces of galangal
- 4 Bird's eye chilies
- 1/2 White onion, cut into wedges
- 1 cup shimeji mushrooms or sliced oyster mushrooms You could also use shiitake mushrooms if needed
- 2 Roma tomatoes, diced
- 8 large shrimp, peeled, deveined, tail off.
- 1 handful roughly chopped cilantro or flat-leaf parsley I suggest flat-leaf parsley for people like me, who don't like cilantro
Instructions
- Fill a medium-sized saucepan with 4 cups of water. Add torn kaffir lime leaves, roughly chopped lemongrass, galangal, whole garlic cloves, and sliced chilies. Cover, and bring to a boil over medium-high heat.
- Let the water boil for about 5 minutes; add tom yum paste and coconut milk (if using). Bring heat to medium-low Simmer for another 5 minutes.
- Add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes.
- During the last five minutes of simmering, add the cilantro or flat-leaf parsley, and the lime juice.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 27g | Protein: 13g | Fat: 2g | Cholesterol: 35mg | Fiber: 6g | Sugar: 15g
