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Ingredients
- 3cups chicken stock or broth
- 1scant tablespoon tom yum paste (available in Asian markets and speciality stores)
- 2fresh makrut lime leaves, finely chopped
- 1stalk lemon grass, tender inner part only, roughly chopped
- Juice of half a lime
- 2tablespoons fish sauce
- 1small red Thai chili, finely chopped
- ½teaspoon sugar
- 2ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
- 8ounces raw shrimp, peeled
- 2scallions, cut into short lengths and then into strips
- 2tablespoons chopped fresh cilantro
Nutritional analysis per serving (2 servings)
277 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 34 grams protein; 2411 milligrams sodium
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.
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.
This was so delicious! I have been craving good Tom Yum soup for ages! I added and cooked (with the mushroom step) baby corn and sliced fresh peapods. I also added sliced fresh cherry tomatoes to my bowl. I used Mekhala organic Tom Yum paste and used double the amount the recipe called for, but I like it spicy. The Tom Yum paste I ordered from Amazon. I used homemade chicken broth. Another substitution- I didnt have lime leafs so used about 1 T fresh lime zest. It was incredibly delicious!!