Thai Tom Yum Soup with Shrimps
 
Prep time
Cook time
Total time
 
This recipe is for 4 portions as a main dish, you can cut it in half if you want to serve it as an appetizer.
Author:
Serves: 4
Ingredients
  • Soup
  • 2 L chicken broth
  • 3 tbs Tom Yum paste
  • 1 garlic clove, minced
  • ¼ cup of minced lemongrass
  • 3 kaffir lime leaves (make a little tear in each leave)
  • 3 tbs fish sauce
  • 3 tbs lime juice
  • 1 cup of coconut milk
  • 450 g (1 pack) of cooked Thai rice stick noodles (see note in introduction text above)
  • 20 shrimps (more or less depending on how many per person)
  • Garnish
  • 2 tomatoes, diced
  • Coriander, chopped (about 2 cups)
  • Enoki mushrooms or shiitake mushrooms, optional
Instructions
  1. Add stock to a large heavy pot over medium-high heat.
  2. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
  3. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
  4. Add your shrimps and simmer an extra 3 minutes.
  5. Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
  6. Laddle the broth over the noodles and garnishes.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/thai-tom-yum-soup/