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Sophie

Tom Yum Soup: Discover the Secret to Authentic Flavor!

A flavorful and aromatic Thai soup known for its spicy and sour taste, featuring shrimp and a variety of herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Soup
Cuisine: Thai
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 1 stalk lemongrass cut into 2-inch pieces and smashed
  • 3-4 kaffir lime leaves torn into pieces
  • 3-4 slices galangal or ginger if unavailable
  • 1-2 Thai bird's eye chilies smashed (adjust to taste)
  • 8 ounces shrimp peeled and deveined
  • 1 cup mushrooms sliced (shiitake or button)
  • 1 medium tomato cut into wedges
  • 1 small onion sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
  2. Add the lemongrass, kaffir lime leaves, galangal, and bird's eye chilies to the pot. Let it simmer for about 5-10 minutes to infuse the flavors.
  3. Add the sliced onion and mushrooms to the pot and cook for another 3-5 minutes until the mushrooms are tender.
  4. Stir in the shrimp and tomato wedges, cooking until the shrimp turn pink and opaque, about 2-3 minutes.
  5. Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
  6. Remove from heat and discard the lemongrass, galangal, and lime leaves if desired.
  7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 6gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 1g

Notes

  • For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
  • Add other vegetables like bok choy or bell peppers for extra nutrition and flavor.

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