This fragrant, broth-based Thai soup is scented with lemongrass and filled with shrimp, tomatoes and mushrooms.
Like clockwork, every time I eat in a Thai restaurant or order takeout, I always order the tom yum soup with shrimp! Made with fragrant lemongrass, fresh lime juice and briny fish sauce, you won’t believe how easy this classic Thai soup dish is to make at home.
Typically made with a sprinkling of tomatoes and mushrooms, one of the many reasons I love making restaurant dishes at home is because I can customize it to my own liking. Read: add tons of extra mushrooms and tomatoes for added flavor and nutrients (without tons of added calories.)
For the tomatoes, you can either seed them or keep the seeds in – whichever you prefer. It won’t impact the taste much either way and I love to keep them in for added fiber and vitamins.
While traditionally made with wild lime leaves, I find that using a few strips of the lime peel provide just as much flavor without having to make a special trip to the Asian market for specialty ingredients.
Before serving, I love to garnish with fresh cilantro. Fresh herbs are a great way to brighten and bring out the flavor of hearty dishes. If you don’t have cilantro on hand (or don’t like the taste!) basil would work great too.
Your wonton soup spoon is waiting.
Thai Tom Yum Soup with Shrimp
- 4 cups chicken broth low sodium
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 strips lime peel use paring knife
- 1 stalk lemongrass cut in 1-inch pieces
- 1 tablespoon soy sauce low sodium
- 1 dried red chili optional
- 8 ounces shrimp raw, peeled, deveined
- 1 medium roma tomato seeded and cubed
- 1 cup white mushrooms sliced
- cilantro optional garnish
- Place chicken broth in a medium sauce along with lime juice, lime peel, fish sauce, soy sauce, lemongrass and dried chili pepper. Bring to a boil then reduce to low. Add tomatoes and mushrooms and simmeer for 5 minutes.
- Stir in shrimp and return to a boil then simmer until shrimp are bright pink and cooked through, about 4 minutes. Divide between four bowls and serve with cilantro if you wish.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Looking for an another Asian inspired recipe? Check out my Pinterest board!