Tom Yum Soup Recipe

🧂 Ingredients

• 4 cups chicken stock

  or use shrimp stock
• 4 Thai chili peppers

  or use any spicy pepper available to you - see recipe notes
• 4 tablespoons fish sauce
• 3 tablespoons Thai chili paste

  nam prik pao
• 1 tablespoon chili oil
• 3 lemongrass stalks

  chopped and smashed
• 3 kaffir lime leaves
• 2 garlic cloves

  smashed
• 1 teaspoon fresh chopped galangal
• 15 ounces straw mushrooms

  I used canned, drained, but you can use fresh
• 12 medium shrimp

  peeled and deveined
• Juice from 1 small lime
• For Garnish/Finish: Chopped fresh cilantro

  fish sauce, chili oil, chili flakes

Instructions

• 1 Add the chicken stock (or shrimp stock) to a large pot along with the peppers,
  fish sauce, chili paste, chili oil, lemongrass, kaffir lime leaves, garlic and
  galangal. Bring to a boil, then reduce heat and simmer for 10 minutes. You can
  simmer longer if you'd like to develop more flavor. Strain, if desired.
• 2 Add the mushrooms and cook for 3 minutes.
• 3 Add the shrimp and lime juice. Simmer for 2 minutes, or until the shrimp is
  cooked through.
• 4 Serve into bowls and top with chopped fresh cilantro, a drizzle of fish sauce
  and chili oil, and chili flakes (if desired).

Nutrition Info