Tom Yum Thai Soup With Shrimp

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: Asian, Thai

Servings:

Calories: 302kcal

Author: Sally Cameron

Equipment

A large pot for the soup

Ingredients

1 tablespoon unrefined coconut oil
2 tablespoons finely grated lemongrass use a microplane
3-4 large garlic cloves finely chopped
2 tablespoons finely grated ginger
1 jalapeño pepper seeded and chopped fine
2 quarts chicken or vegetable broth 8 cups, preferably homemade
1 pound medium shrimp cleaned and deveined
8 ounces shitake mushrooms white or brown will work, thinly sliced
2 large Roma tomatoes seeded and chopped small
8 ounces snow peas quarter pound, sliced thin crosswise
2 limes zested and juiced
2-3 teaspoons fish sauce optional
1 tablespoon chopped cilantro leaves

Instructions

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.

Nutrition