Thai•quick
Quick and Easy Tom Yum Soup
This quick and easy Tom Yum Soup features a savoury yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 4 cup chicken stock
- 2 stalk lemongrass (halved)
- 3 slice galangal
- 2 tbsp Tom Yum Paste
- 2 kaffir lime leaves
- 1 cup mushrooms (oyster, straw, button, or enoki)
- 1 cup cherry tomatoes
- 1 Thai bird chili (halved (optional))
- 8-10 large shrimp
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Cilantro leaves (garnish)
- Lime wedges (garnish)
Instructions
- 1
Pour chicken stock into a medium-sized pot or saucepan.
- 2
Add lemongrass and galangal to the chicken stock, then bring it to a boil over medium-high heat.
- 3
When the stock starts to boil, add Tom Yum Paste (see notes below).
- 4
Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
- 5
Bring the soup to a rolling boil, then add the shrimp.
- 6
Stir in the sugar, fish sauce, and lime juice.
- 7
When the shrimp are cooked (this should take only 1 - 2 minutes), transfer the soup to a serving bowl.
- 8
Garnish with fresh cilantro leaves, then serve with lime wedges on the side. Enjoy!