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Ingredients
3 cups chicken stock or broth
1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
2 fresh makrut lime leaves, finely chopped
1 stalk lemon grass, tender inner part only, roughly chopped
Juice of half a lime
2 tablespoons fish sauce
1 small red Thai chili, finely chopped
½ teaspoon sugar
2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
8 ounces raw shrimp, peeled
2 scallions, cut into short lengths and then into strips
2 tablespoons chopped fresh cilantro
Nutritional analysis per serving (2 servings)
22 grams carbs; 194 milligrams cholesterol; 272 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 2108 milligrams sodium; 34 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
- Step 2
Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
- Step 3
To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.
Private Notes
Comments
What is your favorite brand of Tom Yum paste?
Fantastic recipe. Made exactly as written. Tasted better than a Thai restaurant. I used Twin Swans Tom Yum Paste from an Asian grocery (H-Mart).
I added 2 cloves or finely minced garlic, 1 tbs. of finely minced ginger and 1tbs. Of finley grated galangal and this soup came out better than some of the best restaurants.
Doubled the recipe. Sautéed some collard greens with the mushrooms to up the nutrition and it was really good. Added a can of coconut milk near the end
Wow! With the fish sauce and tom yum paste, WAY too much salt. After using both I added more stock, lemon, lime juice and zest. Use maybe half fish sauce and more stock. I made more stock with shrimp so as to add no more salt.
Wanted to make this into more of a family meal, so I added a sautéed chicken breast, a yellow squash, and 8oz of wide Thai rice noodles. I also bumped the chicken stock up to a 1/2 gallon and increased the tom yum paste and lime juice accordingly. I skipped the shrimp. Came out very well, 11 and 14 year old kids approved.