Homemade Tom Yum Soup
6 servings
Ingredients
4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered (optional)
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 1/2 tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced
Instructions
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.
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.
Ladle soup into bowls and top with mushroom slices and green onions.
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