Print: Homemade Tom Yum Soup

Tom yum soup is easier to make at home than most hot and sour soup recipes you will find. I have simplified a sometimes complex recipe for those like me who have a hard time finding some of the original ingredients. This tastes better than any tom yum in the many restaurants I have been to!

Prep

23 min

Cook

55 min

Servings

Difficulty

Medium

Ingredients

4 cups vegetable broth
1 pound raw shrimp , unpeeled and deveined
4 limes , juiced with pulp
4 Thais chile peppers , Optional
2 stalks lemongrass , quartered
4 , ¼-inch-thick
2 tablespoons tom yum paste
1.5 tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
6 babys bella mushrooms , sliced
2 greens onions , thinly sliced

Instructions

1 Gather all ingredients.
2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6 Ladle soup into bowls. Top with mushrooms and green onions.

Nutrition per serving

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