On the menu tonight – Tom Yum Soup with Shrimp! I went outside my comfort zone on this one. I don’t know how many times I’ve eaten out and had Tom Yum Soup and loved it. But, I have never made it – until now. First, I don’t eat a lot of soup. Second, since it’s a Thai soup, I was anticipating it to be difficult to make.
It was so easy to make this soup, and inexpensive too. The secret to this soup are two things, the Tom Yum paste, and the pre-made broth. I used a combination of seafood broth and vegetable broth to give it a little bit more depth in the flavoring. There aren’t a lot of ingredients, so quality really counts in the ingredients.
It only took about 30 minutes from start to finish to make this soup. You’ll never get take out that tastes as good as this soup in the short amount of time it takes to make. If you like Thai soup, or are adventurous to try Thai, please make this soup.
Some of the ingredients may not be regular pantry pulls. For your convenience, I’m including some links to some of the harder to find ingredients. Let me know how your version turns out!
Tom Yum Paste – https://amzn.to/3y6I5zu
Kaffir Lime Leaves – https://amzn.to/3OP7PGr
Fish Sauce – https://amzn.to/3y7048I
Tom Yum Soup with Shrimp Add the stock to a heavy pot over high heat Add the Tom Yum paste, garlic, lemongrass, kaffir lime leaves - bring to a boil Reduce heat to a simmer and cook for 10 minutes Add the fish sauce, coconut milk, and lime juice, cook another two minutes Divide the cooked noodles in each of the 4 bowls, ladle the broth over the noodles Garnish with the cilantro, tomatoes, and mushroomsTom Yum Soup with Shrimp
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