Thai Tom Yum Soup with Shrimp Recipe

Name: Thai Tom Yum Soup with Shrimp Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 quart low sodium chicken broth; 2 stalks lemongrass; 1 inch peeled galangal root; 4 wild lime leaves (Kaffir lime leaves); 1 cup cherry tomatoes; 1/2 pound white mushrooms; 1/2 pound de-veined shrimp; 2 Tablespoons fish sauce; 1 Tablespoon chili-garlic sauce; 1 lime; 2 bird's eye chilies; 4 Tablespoons chopped cilantro leaves

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4.7

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
131 kcal
Course
Soup
Cuisine
Asian

Thai Tom Yum Soup with Shrimp Recipe

Farrah Baldwin

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Savor the flavors of Thailand with our quick and delightful Tom Yum Soup with Shrimp. Packed with succulent shrimp, tangy lemongrass, juicy tomatoes, and fiery chilis, it's a family favorite ready in under 30 minutes!

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Ingredients

Servings

1 quart low sodium chicken broth
2 stalks lemongrass
1 inch peeled galangal root sliced into discs (or substitute ginger root)
4 wild lime leaves (Kaffir lime leaves) optional
1 cup cherry tomatoes halved
1/2 pound white mushrooms washed and quartered
1/2 pound de-veined shrimp
2 Tablespoons fish sauce
1 Tablespoon chili-garlic sauce
1 lime juiced
2 bird's eye chilies stemmed, seeded, and minced
4 Tablespoons chopped cilantro leaves

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Instructions

Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce the heat to medium-low, add the tomatoes and mushrooms, then simmer for three minutes.
Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.
Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup to the serving bowl, and enjoy.

Equipments used:

Notes

-When I make this for my family, I leave the lemongrass stalks, galangal root, and lime leaves in and just make them eat around them.
-For guests, you may want to strain them out before serving.
You can store Thai Tom Yum Soup with Shrimp in the refrigerator in an airtight container for up to 3 days.
Reheat leftovers either in the microwave or on the stove over medium heat until the soup is warm throughout. If the soup has thickened in the fridge, you can add a little water or broth to adjust the consistency during reheating.

Nutrition Information

Show Details

Serving 1serving Calories 131kcal (7%) Carbohydrates 12g (4%) Protein 19g (38%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 91mg (30%) Sodium 1063mg (44%) Potassium 750mg (21%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 433IU (9%) Vitamin C 47mg (52%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 131 kcal

% Daily Value*

Serving	1serving
Calories	131kcal	7%
Carbohydrates	12g	4%
Protein	19g	38%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.003g	0%
Cholesterol	91mg	30%
Sodium	1063mg	44%
Potassium	750mg	16%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	433IU	9%
Vitamin C	47mg	52%
Calcium	66mg	7%
Iron	2mg	11%