Yum is what you will say and when make this easy Thai-inspired soup called Tom Yum. Colorful, flavorful, easy and healthy, it’s a light soup, nice for lunch or dinner. This recipe doubles easily.
Heat oil in a medium pot over medium low heat. And add lemongrass, garlic, ginger and chili pepper. Cook until softened and fragrant, about 2 minutes.
Add broth and bring to a boil. Turn broth down to low (simmer) and add shrimp, mushrooms, tomatoes, and snow peas. Simmer until shrimp turn pink and vegetables are tender, just a few minutes. Add lime juice and zest, fish sauce and cilantro. Serve in low wide bowls.
Notes
If you are heat sensitive use half the chili and serve some fresh to be added if you want more heat.
If you are a chili head and love heat, buy fresh Thai chiles instead of jalapeños, but be careful!
To make this a heartier soup, add cooked brown rice or udon noodles in the bottom of the bowl and pour broth, shrimp and vegetables over the top.