Spicy Thai Tom Yum Soup

Warm up with a punchy blend of lemongrass, kaffir lime leaves, and chili in this invigorating Thai classic. Shrimp and mushrooms add a hearty touch to this tangy and aromatic broth.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 lb shrimp, peeled and deveined

8 oz mushrooms, sliced

4 cups chicken broth

2 stalks lemongrass, cut into 2-inch pieces and crushed

5 kaffir lime leaves, torn

2-3 Thai chilies, smashed

2 cloves garlic, minced

1 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, combine chicken broth, lemongrass, kaffir lime leaves, and Thai chilies. Bring to a boil.

2. Reduce the heat and simmer for 5 minutes to allow flavors to infuse.

3. Add the mushrooms and garlic, cooking for another 5 minutes.

4. Stir in the shrimp and continue cooking until they turn pink and opaque, about 3-4 minutes.

5. Add fish sauce, lime juice, and sugar, stirring to combine.

6. Add cherry tomatoes and cook for 2 more minutes.

7. Remove from heat, garnish with fresh cilantro, and serve hot.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stove over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.