Ingredients for Thai Spicy Shrimp Soup Tom Yum Koong
- 1 pound shrimp, peeled and deveined
- Fresh Mushrooms
- Straw Mushrooms
- 4 cups chicken or vegetable stock
- Fresh Lemongrass
- Fresh Lime Leaves
- Galangal
- Fresh Chili Peppers
- 1 tablespoon fish sauce
- Fresh Lime Juice
- Sugar
- Chili Paste
- 1/4 cup chopped cilantro, plus extra for garnish
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How to Make Thai Spicy Shrimp Soup Tom Yum Koong
- Devein and rinse 1 pound of shrimp. Set aside.
- In a large pot or Dutch oven, bring 4 cups of chicken or vegetable stock to a boil.
- Add 1 stalk lemongrass (bruised), 2 kaffir lime leaves, 1-2 Thai chilies (or 1-2 teaspoons chili paste), 4 lime leaves, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1/2 cup chopped mushrooms.
- Reduce heat to medium-low and simmer for 5 minutes.
- Add the shrimp to the soup and cook until they turn pink and opaque (about 3-5 minutes).
- Remove the lemongrass stalks and whole chilies (if using).
- Stir in 1/4 cup chopped cilantro and the juice of 2 limes.
- Garnish with extra cilantro and serve hot.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
32g
Fat
1g
Carbs
4g
