Thai Tom Yum Shrimp Soup
A hot and sour broth of lemongrass, lime and chilli with juicy shrimp and mushrooms.
Ingredients
- 300 g peeled shrimp
- 4 cups low-sodium vegetable or seafood broth
- 200 g mushrooms, sliced
- 2 tomatoes, chopped
- 2 stalks lemongrass, bruised and cut into pieces
- 4 slices galangal or ginger
- 3 kaffir lime leaves, if available
- 2 tbsp lime juice
- 1–2 tsp Thai chilli paste
- 1 tbsp fish sauce
- Fresh coriander
Method
- Bring the broth to a boil in a saucepan.
- Add lemongrass, galangal or ginger, and lime leaves.
- Simmer for 5 minutes to release their flavours.
- Add mushrooms, tomatoes, chilli paste, and fish sauce.
- Simmer for another 4 minutes.
- Add shrimp and cook for 2–4 minutes until opaque and cooked through.
- Remove the lemongrass and lime leaves before serving if desired.
- Stir in lime juice and garnish with coriander.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 150 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 2 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
