Homemade Tom Yum Soup
Description
This tom yum soup tastes better than takeout! It has extra shrimp flavor from boiled shell-on shrimp and lots of heat from Thai chile peppers.
Ingredients
•
4 cups vegetable broth
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1 pound raw shrimp, unpeeled and deveined
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4 limes, juiced with pulp
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4 Thai chile peppers, quartered
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2 stalks lemongrass, quartered
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4 (1/4 inch thick) slices fresh ginger root
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2 tablespoons tom yum paste
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1 1/2 tablespoons fish sauce
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1 tablespoon white sugar
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1 tablespoon chile sauce
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6 baby bella mushrooms, sliced
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2 green onions, thinly sliced
Directions
1
Gather all ingredients.
2
Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3
Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4
Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5
Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6
Ladle soup into bowls. Top with mushrooms and green onions.