Homemade Tom Yum Soup recipe

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Ingredients

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Nutrition Info

145.9 calories
carbohydrate: 18.1 g
cholesterol: 115 mg
fat: 2.2 g
fiber: 3.4 g
protein: 15 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1009.1 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells, set shrimp aside.

  2. Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth, cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.

  3. Ladle soup into bowls and top with mushroom slices and green onions.

Recipe Yield

6 servings

Recipe Note

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

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