Asian•healthy
Thai Tom Yum Soup with Shrimp
This fragrant, broth-based Thai soup is scented with lemongrass and filled with shrimp, tomatoes and mushrooms.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken broth (low sodium)
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 strips lime peel (use paring knife)
- 1 stalk lemongrass (cut in 1-inch pieces)
- 1 tablespoon soy sauce (low sodium)
- 1 dried red chili (optional)
- 8 ounces shrimp (raw, peeled, deveined )
- 1 medium roma tomato (seeded and cubed)
- 1 cup white mushrooms (sliced)
- cilantro (optional garnish)
Instructions
- 1
Place chicken broth in a medium sauce along with lime juice, lime peel, fish sauce, soy sauce, lemongrass and dried chili pepper. Bring to a boil then reduce to low. Add tomatoes and mushrooms and simmeer for 5 minutes.
- 2
Stir in shrimp and return to a boil then simmer until shrimp are bright pink and cooked through, about 4 minutes. Divide between four bowls and serve with cilantro if you wish.