Tom Yum Soup (Thai Soup)
Make fragrant tom yum soup with prawns, lemongrass, lime leaves, mushrooms, chilies, and lime for a bright Thai dinner in 35 minutes.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Ingredients
- 300 g whole prawns or shrimp peeled; reserve shells for broth
- 3 cups water
- 1/2 cup low-sodium chicken stock
- 2 stalks lemongrass outer layers peeled and bruised
- 5 leaves kaffir lime leaves torn
- 2 Thai chilies bruised
- 3 cloves garlic bruised
- 120 g oyster mushrooms sliced
- 1 Roma tomato cut into wedges
- 1/2 white onion cut into wedges
- 1 teaspoon sugar
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- cilantro for garnish
Instructions
Instructions
- Simmer the prawn shells, water, stock, lemongrass, galangal or ginger, lime leaves, chilies, and garlic for 10 minutes, then strain the broth.
- Return the broth to the pot and simmer the onion and mushrooms for 3 minutes.
- Add the tomato and simmer for 1 minute.
- Add the prawns and cook for about 2 minutes, until just cooked through.
- Stir in the sugar and fish sauce, then add the lime juice and adjust the sweet, salty, and sour balance.
- Ladle into bowls and garnish with cilantro and fresh chili.