Experience the bold and vibrant flavors of Thailand with this spicy and tangy Tom Yum soup. Made with a savory broth infused with lemongrass, kaffir lime leaves, chili peppers, and other aromatic herbs, and loaded with a variety of fresh veggies and tender protein of your choice (e.g., shrimp, chicken, tofu), this soup is a perfect balance of sour, salty, and spicy.
Ingredients:
- 8 oz. raw shrimp, peeled and deveined
- 8 oz. mushrooms, sliced
- 1 stalk lemongrass, bruised and chopped
- 3 kaffir lime leaves
- 3 red Thai chilies, chopped
- 1 tbsp ginger, minced
- 1 tbsp galangal, minced
- 4 cloves garlic, minced
- 1 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 cups chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- 1 tbsp chili paste (optional)
Instructions:
- In a large non-stick pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, ginger, galangal, garlic, and chilies to the pot.
- Cook for 2-3 mins or until fragrant. Add the mushrooms, shrimp, lime juice, fish sauce, and palm sugar to the pot.
- Simmer for 5-7 mins, or until the shrimp are pink and cooked through. Stir in the cherry tomatoes, cilantro, and green onions.
- Serve your soup hot, with a dollop of chili paste if desired.
