Thai Tom Yum Soup with Shrimp
Thai Tom Yum Soup with Shrimp is a gluten free and dairy free main course. This recipe serves 4 and costs $4.21 per serving. One serving contains 133 calories, 19g of protein, and 2g of fat. This recipe from The Wanderlust Kitchen requires shrimp, cherry tomatoes, juice of lime, and cilantro leaves. 802 people have tried and liked this recipe. This recipe is typical of Asian cuisine. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Similar recipes include Tom Yum Goong (Spicy Thai Shrimp Soup), Tom Yum Goong (Thai Hot and Sour Shrimp Soup), and Thai Tom Yum Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2 Bird's Eye chilies, stemmed, seeded, and minced
1 cup cherry tomatoes, halved
1 Tablespoon chili-garlic sauce
4 Tablespoons chopped cilantro leaves
2 Tablespoons fish sauce
1 inch peeled galangal root, sliced into discs (or substitute ginger root)
1 lime, juiced
2 stalks lemongrass
4 wild lime leaves (optional)
1 quart low sodium chicken broth
½ pound de-veined shrimp
½ pound white mushrooms, washed and quartered
Equipment:
pot
bowl
Cooking instruction summary:
Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup the serving bowl, and enjoy.
Step by step:
1. Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat.
2. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.
3. Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce.
4. Transfer the soup the serving bowl, and enjoy.
Nutrition Information:
covered percent of daily need
