Easy Tom Yum Soup

Name: Easy Tom Yum Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 32 oz Chicken Stock (32 ounces Chinese chicken stock); 2 pieces Lemongrass (2 full stalks lemongrass (bruised and cut into about 3 1-2″ pieces per stalk (See Notes))); 6 ¼ pieces Ginger (6 ¼” slices ginger or galangal); 1 ½ tbsp Lime (1 ½ tablespoons lime juice (plus more to taste)); 5 pieces Thai chili (5-6 Thai chilis (pounded, sliced, or left whole (See Notes)) — up to 6); 1 tbsp Fish Sauce (1 tablespoon fish sauce (plus more to taste)); 1 tsp Palm Sugar (1 teaspoon palm sugar (or light brown sugar or maple)); 12 pieces Shrimp (12 medium shrimp); 2 pieces White Button Mushrooms (2 button mushrooms (thinly sliced)); 1 piece Scallion (1 green onion (green part thinly sliced, for garnish)); 0 pieces Cilantro (cilantro (chopped))

Easy Tom Yum Soup - Main Course (Thai)

30 minThai

Servings4

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Dairy Free
Pescatarian
Egg Free

Steps

1Boil lemongrass, chili slices, and ginger in chicken stock for 5-10 minutes. Add palm sugar and fish sauce. Taste and add more fish sauce for saltiness, palm sugar for complex sweetness.
2Add and simmer
3Add in mushrooms and simmer for about 5 minutes.
4Add and simmer
5Add in shrimp and simmer about 5 more minutes until shrimp is pink and no longer translucent.
6Ladle and serve
7Ladle into bowls and garnish with cilantro and green onions. Add lime juice to each bowl to taste.