Ingredients
6
6 servings
- •4 cups vegetable broth
- •1 pound raw shrimp, unpeeled and deveined
- •4 limes, juiced with pulp
- •4 Thai chile peppers, quartered
- •2 stalks lemongrass, quartered
- •2 tablespoons tom yum paste
- •1.5 tablespoons fish sauce
- •1 tablespoon white sugar
- •1 tablespoon chile sauce
- •4 (1/4 inch thick) slices fresh ginger root
- •6 baby bella mushrooms, sliced
- •2 green onions, thinly sliced
Instructions
- Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
- Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
- Ladle soup into bowls and top with mushroom slices and green onions.
Nutritional Facts
Per 6 servings
- Calories: 146
- Carbohydrate: 18g
- Fat: 2g
- Fiber: 3g
- Protein: 15g
- Sugar: 7g
Related Recipes
Vegetable Tom Yum Soup
Tom Yum Soup
Tom Yum Koong Soup
Thai Hot and Sour Soup (Tom Yum)
Tom Yum Kai
Mama B's Tom Kha Gai Soup
Tom Yum-Inspired Baked Cod
Spicy Shrimp and Red Bean Soup
Hot and Sour Shrimp Soup
Chicken-Tomatillo Soup
Tomatillo Soup
