Tom Yum Soup

Name: Tom Yum Soup
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Cuisine: Thai,Asian
Ingredients: 6 cups chicken stock; 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine; 1 carrot, thickly sliced; 4 cloves garlic, minced; 3 tablespoons minced onion; 2 tablespoons grated galangal or ginger; 3 makrut lime leaves (or bay leaves and long strip of lime zest); 1 1/2 tablespoons plus 1 teaspoon fish sauce, divided; 1/2 tablespoon soy sauce; 1 teaspoon lime juice or lemon juice; 1 to 2 cups shiitake mushrooms, stems removed; 1 small zucchini, sliced into half-moons; 12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed; 1 cup cherry tomatoes, sliced in half; 1/4 to 1/3 (13.5-ounce) can coconut milk; 1 teaspoon chili oil, optional; Brown sugar, to taste, optional; Crushed chile pepper flakes, to taste, optional; 1/3 cup fresh cilantro (fresh coriander)

A flavorful Thai tom yum soup, prepared with shrimp, stock, mushrooms, and various spices, is a family-pleasing dish.

⭐ 4.1 (267 reviews) Prep: 12 minCook: 18 minTotal: 30 minYields: 6 servings

Category Tags:

Appetizer Entree Dinner Lunch Soup

Cuisine Tags:

Thai Asian

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Ingredients

6 cups chicken stock
1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 carrot, thickly sliced
4 cloves garlic, minced
3 tablespoons minced onion
2 tablespoons grated galangal or ginger
3 makrut lime leaves (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce, divided
1/2 tablespoon soy sauce
1 teaspoon lime juice or lemon juice
1 to 2 cups shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed
1 cup cherry tomatoes, sliced in half
1/4 to 1/3 (13.5-ounce) can coconut milk
1 teaspoon chili oil, optional
Brown sugar, to taste, optional
Crushed chile pepper flakes, to taste, optional
1/3 cup fresh cilantro (fresh coriander)

Instructions

Start by boiling 6 cups of chicken stock in a deep pot over medium-high heat, then add 1 stalk of prepared lemongrass and boil for 5 to 6 minutes.
Incorporate 1 thickly sliced carrot, 4 minced garlic cloves, 3 tablespoons minced onion, 2 tablespoons grated galangal or ginger, 3 makrut lime leaves, 1 1/2 tablespoons fish sauce, 1/2 tablespoon soy sauce, and 1 teaspoon lime juice; reduce heat, cover, and simmer for 5 minutes.
Add 1 to 2 cups shiitake mushrooms and 1 small zucchini sliced into half-moons, then continue simmering for 5 minutes.
Introduce 12 to 14 medium raw shrimp (or 8 to 10 large) and 1 cup halved cherry tomatoes, cooking for 3 minutes until the shrimp turn pink and plump.
Reduce heat to low, stir in 1/4 can coconut milk, 1 teaspoon chili oil, and add brown sugar and red pepper flakes to taste. Adjust seasoning with the remaining 1 teaspoon fish sauce or more chili oil as desired. Discard lime leaves before serving with fresh cilantro.

Nutritional Info (per serving)

Calories: 183 kcal

Carbohydrate: 19 g

Cholesterol: 25 mg

Fiber: 2 g

Protein: 10 g

Saturated Fat: 5 g

Sodium: 866 mg

Sugar: 6 g

Fat: 8 g

Unsaturated Fat: 0 g