| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| 3 | Cup | Chicken Broth |
| 1 | Tablespoon | Tom Yum Paste |
| 2 | Kaffir Lime Leaves | |
| 1 | Lemon Grass (roughly chopped) | |
| 1⁄2 | Lime (juiced) | |
| 2 | Tablespoon | Fish Sauce |
| 1 | Thai Chili (sliced) | |
| 1⁄2 | Teaspoon | Sugar |
| 1 | Cup | Mushrooms (sliced) |
| 2 | Green Onions (sliced) | |
| 1⁄4 | Cup | Cilantro (chopped) |
| 8 | Ounce | Shrimp (peeled and deveined) |
1.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.
2.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.
3.To serve, divide soup between bowls. Garnish each with cilantro.