| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 1/2 cups chicken stock
- 1 heaping tablespoon tom yam hot and sour paste
- 4 kaffir lime leaves, finely chopped, optional
- 1 stalk lemongrass, bottom, inner part only, roughly chopped
- 1 lime, juiced
- 4 tablespoons fish sauce (nam pla)
- 2 to 3 small jalapenos or fresh red or green chiles, finely chopped
- 1 teaspoon sugar
- 1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered
- 1 pound (2 ounces) peeled, raw shrimp
- Five 1-inch pieces small scallions, sliced thin
- 1 bunch cilantro, leaves chopped
Instructions
- In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 188 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 130 mg |
| Sodium | 1410 mg |
| Serving Size | 1 of 6 servings |
| Calories | 188 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 130 mg |
| Sodium | 1410 mg |
Reviews
Well balanced, full of flavor. Substituted spiraled potato for mushrooms and bay leaves for kaffir leaves. A new favorite!
Made with some chicken instead of shrimp – delicious
I did not add any of the hot ingredients because I don’t like spicy and I also left out the leaves but even without those ingredients, the soup was FABULOUS!! The prep was a breeze and it cooked very quickly. This is a go to for sure 🙂
Divine! We upped the peppers just because our garden is overflowing this time of year, and we decreased the chicken broth just because I only had the one 4 cup carton. I also used baby bellow mushrooms because they were on sale. My family LOVES it! Thanks for an awesome recipe!
I skip the lime leaves and lemongrass because they are hard to find and it’s still freaking awesome. I serve it over 1/2 cup of brown rice to bulk it up a bit. So good! I’ve been making it for years.
Delightful soup! I have made Thai recipes before and my Thai friend advised me to use the peel of a lime when you cannot get kaffir lime leaves. It works pretty well.
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This soup tastes exactly like my favorite “tom yam” soup at the Thai resturant. It is easy and quick to fix and delicious. Enjoy!!!
Amazing! This is my all time favorite soup. Just add your favorite pasta to make a meal.
This was easy to make and delicious. The fish sauce,tom yam hot and sour paste and the kaffir lime leaves were hard to find in my everyday grocery stores, but thanks to the internet I had the ingredients in one day. I added some japanese style noodles to the soup to make it more of a complete meal and my husband and I really enjoyed it. I will definitely make this again.