Tom Yum Soup
Ingredients:
4 cups chicken or vegetable broth
200g (7 oz) shrimp, peeled and deveined
1 stalk lemongrass, cut into 2-inch pieces and smashed
3 slices galangal or ginger
2 kaffir lime leaves, torn
2-3 red bird's eye chilies, sliced
200g (7 oz) mushrooms, sliced
1 medium tomato, cut into wedges
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon sugar
Fresh cilantro leaves, for garnish
Thinly sliced Thai red chilies, for garnish (optional)
Directions:
In a pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Add the lemongrass, galangal or ginger, kaffir lime leaves, and red bird's eye chilies to the pot. Simmer for 5 minutes to infuse the broth with flavor.
Add the shrimp and mushrooms to the pot. Cook until the shrimp turn pink and opaque, about 2-3 minutes.
Stir in the tomato wedges, fish sauce, lime juice, and sugar. Cook for another 2 minutes.
Remove the pot from the heat. Taste the soup and adjust the seasoning, adding more fish sauce, lime juice, or sugar if desired.
Ladle the soup into bowls and garnish with fresh cilantro leaves and thinly sliced Thai red chilies, if using.
Serve the Tom Yum Soup hot as a comforting and flavorful appetizer or main dish.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal | Servings: Makes 2 servings