Tom Yum Soup
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups chicken stock or broth
- 1scant tablespoon tom yum paste (available in Asian markets and speciality stores)
- 2fresh makrut lime leaves, finely chopped
- 1stalk lemon grass, tender inner part only, roughly chopped
- Juice of half a lime
- 2tablespoons fish sauce
- 1small red Thai chili, finely chopped
- ½teaspoon sugar
- 2ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
- 8ounces raw shrimp, peeled
- 2scallions, cut into short lengths and then into strips
- 2tablespoons chopped fresh cilantro
Nutritional analysis per serving (2 servings)
285 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 35 grams protein; 2412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
- Step 2
Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
- Step 3
To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.
Private Notes
Comments
What is your favorite brand of Tom Yum paste?
Fantastic recipe. Made exactly as written. Tasted better than a Thai restaurant. I used Twin Swans Tom Yum Paste from an Asian grocery (H-Mart).
I doubled the amount of broth (6 cups); added 100g Oyster mushrooms (low FODMAP); added 2 roughly chopped tomatoes; used 2 small chicken breasts instead of prawns; added rice noodles; and added some premium coconut milk to dial down the heat. I still used roughly the same amount of the other ingredients, and it turned it wonderfully. When I was cooking it, it seemed like I had made it too “bulky”, but it turned out perfectly balanced between amount of broth and bulk of ingredients.
This was so delicious! I have been craving good Tom Yum soup for ages! I added and cooked (with the mushroom step) baby corn and sliced fresh peapods. I also added sliced fresh cherry tomatoes to my bowl. I used Mekhala organic Tom Yum paste and used double the amount the recipe called for, but I like it spicy. The Tom Yum paste I ordered from Amazon. I used homemade chicken broth. Another substitution- I didnt have lime leafs so used about 1 T fresh lime zest. It was incredibly delicious!!
I tried eggplant chunks, simmering it for ten minutes. Next time I would simmer it for half the time.
I added cooked chicken by just throwing it in at the end. I plan on adding chunks of eggplant, carrot, and pineapple next time. I doubt that’s traditional, but it appeals to me.