Tom Yum Soup
Total Time: 20 minutesYield: 4 Servings
Source: cooking.nytimes.com
Category: Soup
Ingredients
3 cups Chicken Broth1 tablespoon Tom Yum Paste
2 whole Kaffir Lime Leaves
1 whole Lemon Grass (roughly chopped)
1⁄2 whole Lime (juiced)
2 tablespoons Fish Sauce
1 whole Thai Chili (sliced)
1⁄2 teaspoon Sugar
1 cup Mushrooms (sliced)
2 whole Green Onions (sliced)
1⁄4 cup Cilantro (chopped)
8 ounces Shrimp (peeled and deveined)
Directions
- In a medium saucepan, combine chicken broth, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
- Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
- To serve, divide soup between bowls. Garnish each with cilantro.