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Tom Yum Soup

This Tom Yum Soup is bursting with flavor! A zesty and aromatic dish that brings the taste of Thailand to your kitchen.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 6 cups low-sodium chicken broth
  • 4 stalks lemongrass tender inner part only, sliced
  • 1 inch fresh ginger sliced
  • 4 cloves garlic minced
  • 3 fresh Thai chilies or 1 jalapeño, sliced
  • 1 cup mushrooms (oyster or button), sliced
  • 1 medium tomato cut into wedges
  • 1 pound medium-sized shrimp peeled and deveined
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (from about 1-2 limes)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sugar
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving, optional

Instructions

  • In a large pot, pour in the 6 cups of low-sodium chicken broth and bring it to a simmer over medium heat. This will be the flavorful base of your Tom Yum Soup.
  • Add the prepared lemongrass, ginger, and minced garlic to the simmering broth. Allow these ingredients to steep for about 5-7 minutes, releasing their beautiful aromas.
  • Toss in the Thai chilies or jalapeño slices. Adjust the amount based on your heat preference. Let it simmer for an additional 3 minutes.
  • Stir in the sliced mushrooms and the wedges of tomato. Allow these to cook for about 5 minutes, so they become tender and flavorful.
  • Next, add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
  • Incorporate the fish sauce, lime juice, low-sodium soy sauce, and sugar into the soup. Stir well to combine and let it simmer for another minute to meld the flavors.
  • Remove the pot from heat. Serve the soup hot, garnished with fresh cilantro leaves and optional lime wedges for an extra zing.

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon
  • Soup ladle

Notes

  • Use fresh ingredients whenever possible for the best flavor.
  • Adjust the spiciness to your preference; start with less chili and add more as needed.
  • Don’t overcook the shrimp; they should be tender and not rubbery.
  • Be cautious with the fish sauce, as it can be quite potent; taste and adjust accordingly.