Tom Yum Shrimp Soup

tom-yum-soup shrimp

Tom Yum Shrimp Soup


2 Tsp dried garlic,   Click here to order now

1 tbsp. dried shallots Click here to order now

1 tsp. ground chili paste

1 fresh red Thai chili, sliced (discard the seeds if you want less heat)

1 tsp. dried cilantro Click here to order now

2 Tbsp. vegetable oil or canola oil

1/2 lb. raw medium shrimp, peeled and rinsed (reserve the shells) – I use more shrimp than the original recipe.

5 cups homemade unsalted or canned low-sodium chicken stock

1 tbsp dried lemon grass, click here to order now

3 thin slices galanga

3 Kaffir lime leaves

3 Tbsp. fish sauce

1 Tbsp. brown sugar

1/2 cup sliced fresh white mushrooms (or straw mushrooms if you can find them)

2 ripe tomatoes, cut into thin wedges

1/3 cup fresh lime juice

5 tsp. dried Thai basil leaves  Click here to order now



Mix the garlic, shallot, chili paste, chili, cilantro, and peppercorns into the tomato paste.


Add the lemon grass, galanga, lime leaves, fish sauce, brown sugar, mushrooms, and tomatoes and bring to a boil. Add the shrimp and cook until almost done, about 2 minutes. (Shrimp will continue to cook, so do not overcook). Remove from heat and add lime juice, basil and cilantro. Serve piping hot.


This is a wonderfully flavored, hot and sour soup.


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