Tangy Thai Tom Yum Soup with Shrimp

Name: Tangy Thai Tom Yum Soup with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups chicken stock; 1 cup water; 2 stalks lemongrass (cut into 2-inch pieces and smashed); 3 slices galangal (sliced thinly); 3 leaves kaffir lime leaves (torn); 2 cloves garlic (minced); 3 tablespoons fish sauce; 1 tablespoon lime juice (freshly squeezed); 1 pound shrimp (peeled and deveined); 1 cup mushrooms (sliced); 2 tablespoons Thai chili paste; 1 teaspoon sugar; 1 cup cherry tomatoes (halved); 1/4 cup fresh cilantro (chopped); 2 tablespoons green onions (chopped)

StandardThaiDinnerSpicyComfort FoodHealthy

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A flavorful and aromatic soup featuring juicy shrimp, fresh herbs, and a tangy, spicy broth that warms the soul.

Macronutrients per serving

grams

Protein

25.0g 49%

Fat

6.0g 12%

Carbs

20.0g 39%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

15% DV

Essential for vision and immune function

🔺 Potassium

10% DV

Helps maintain normal blood pressure

🔺 Iron

8% DV

Vital for oxygen transport in the blood

💧 Omega-3

5% DV

Supports heart health

Ingredients

Soup Base

4 cups chicken stock
1 cup water
2 stalks lemongrass cut into 2-inch pieces and smashed
3 slices galangal sliced thinly
3 leaves kaffir lime leaves torn
2 cloves garlic minced
3 tablespoons fish sauce
1 tablespoon lime juice freshly squeezed

Main Ingredients

1 pound shrimp peeled and deveined
1 cup mushrooms sliced
2 tablespoons Thai chili paste
1 teaspoon sugar
1 cup cherry tomatoes halved
1/4 cup fresh cilantro chopped
2 tablespoons green onions chopped

Instructions

1 In a large pot, combine the chicken stock and water. Bring to a boil over medium-high heat.
2 Add the lemongrass, galangal, kaffir lime leaves, and garlic to the pot. Simmer for 5 minutes to infuse the flavors.
3 Stir in the fish sauce, lime juice, and Thai chili paste. Mix well to combine.
4 Add the shrimp and mushrooms to the pot. Cook for 3-4 minutes, or until the shrimp turns pink and opaque.
5 Add the sugar and cherry tomatoes. Simmer for an additional 2-3 minutes.
6 Taste the soup and adjust the seasoning with more lime juice or fish sauce if needed.
7 Remove from heat and stir in the chopped cilantro and green onions.
8 Ladle the soup into bowls and serve hot, garnished with extra cilantro and lime wedges if desired.