Tom Yum Soup
A fragrant, spicy Thai shrimp soup with lemongrass, lime, and chili. This quick version brings the classic hot-and-sour flavors to your weeknight table.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 25g
Ingredients
- 1 lb shrimp
- 2 stalks lemongrass
- 2 whole lime
- 2 whole red chili peppers
- 1 cup cherry tomatoes
- 4 cups chicken broth
- 3 tbsp fish sauce
- ½ cup cilantro
Instructions
- 1
Peel and devein the 1 lb shrimp, reserving the shells. Bruise the 2 lemongrass stalks with the back of a knife and cut into 2-inch pieces.
- 2
In a pot, bring the 4 cups chicken broth and shrimp shells to a boil, then simmer for 10 minutes. Strain and discard shells.
- 3
Add the lemongrass and 2 sliced red chili peppers to the broth. Simmer for 5 minutes until fragrant.
- 4
Add the 1 cup halved cherry tomatoes and 3 tbsp fish sauce. Cook for 2 minutes until tomatoes soften.
- 5
Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat.
- 6
Stir in the juice of 2 limes and 0.5 cup chopped cilantro. Serve hot with extra lime wedges.
Tools you’ll need
- Large pot
- Strainer
- Knife
- Cutting board
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