Tom Yum Shrimp & Fish
Hot, sour, and fragrant seafood soup built on tom yum paste and chicken stock. Shrimp and white fish cook in under 5 minutes in a broth loaded with lime, chili, and cilantro.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 3 cups chicken stock
- 3 tbsp tom yum paste (Thai Kitchen or similar)
- ½ lb large shrimp, peeled and deveined
- ½ lb white fish fillet (cod or halibut), cut into 1-inch chunks
- 1 whole lime (juiced)
- 1 whole Thai red chili, sliced thin (or 1/4 tsp red pepper flakes)
- ¼ cup fresh cilantro, chopped
- 1 tbsp fish sauce
Instructions
- 1
Bring stock to a simmer in a large pot or Dutch oven over medium-high heat, about 2 minutes.
- 2
Stir in tom yum paste until fully dissolved, then add sliced chili. Simmer for 1 minute until fragrant.
- 3
Add shrimp and fish chunks, stirring gently. Cook until shrimp curl and fish turns opaque, ~4 minutes.
- 4
Squeeze in lime juice and stir in fish sauce. Taste and adjust lime or fish sauce to your liking.
- 5
Remove from heat and scatter cilantro over the top.
- 6
Ladle into bowls and serve immediately with extra lime wedges on the side.
Tools you’ll need
- large pot or Dutch oven (4-5 quart)
- ladle
- wooden spoon
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
