Homemade Tom Yum Soup


  • 4 cups vegetable broth
  • 1 pound raw shrimp, unpeeled and deveined
  • 4limes, juiced with pulp
  • 4Thai chile peppers, quartered(Optional)
  • 2 stalks lemongrass, quartered
  • 2 tablespoons tom yum paste
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon chile sauce
  • 4 (1/4 inch thick) slices fresh ginger root
  • 6baby bella mushrooms, sliced
  • 2green onions, thinly sliced
  • Directions

  • Step 1

    Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.


  • Step 2

    Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.

  • Step 3

    Ladle soup into bowls and top with mushroom slices and green onions.

  • Cook's Note:

    Regular white mushrooms can be used in place of baby bellas.

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