Tom Yum Soup
Ingredients
The broth
-
32
ounces
Chinese chicken stock
-
2
stalks
lemongrass, bruised and cut
-
6
slices
ginger or galangal
-
1 ½
tablespoons
lime juice
-
5-6
pieces
Thai chilis
-
1
tablespoon
fish sauce
-
1
teaspoon
palm sugar
The additions
-
12
medium
shrimp
-
2
pieces
button mushrooms, thinly sliced
-
1
piece
green onion, sliced for garnish
-
to taste
cilantro, chopped
Instructions
- Boil lemongrass, chili slices, and ginger in chicken stock for 5-10 minutes.
- Add palm sugar and fish sauce, then taste and adjust seasoning as needed.
- Add mushrooms and simmer for about 5 minutes.
- Add shrimp and simmer until shrimp is pink and cooked through.
- Ladle into bowls and garnish with cilantro and green onions.
- Add lime juice to each bowl to taste.
Nutrition Facts (estimated)
Servings
4
Calories
112
Total fat
3g
Total carbohydrates
11g
Total protein
10g
Sodium
821mg
Cholesterol
52mg
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