Thai Tom Yum Soup with Shrimp
This fragrant, broth-based Thai soup is scented with lemongrass and filled with shrimp, tomatoes and mushrooms.
Servings 4
Calories 89kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1.5cups | Calories: 89kcal | Carbohydrates: 5g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 2261mg | Potassium: 422mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 25.1mg | Calcium: 100mg | Iron: 2.3mg
