Description
A bold and comforting Thai soup with juicy shrimp, mushrooms, fragrant lemongrass, galangal, lime leaves, and a hot sour broth finished with evaporated milk for a silky touch.
Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 4 cups chicken broth
- 2 stalks lemongrass, trimmed and cut into 2 inch pieces
- 8 thin slices galangal
- 4 kaffir lime leaves, torn lightly
- 3 Thai red chilies, lightly crushed
- 8 ounces mushrooms, sliced
- 2 tablespoons tom yum paste
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1/2 cup evaporated milk
- 1 teaspoon sugar
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
Instructions
- Set a large pot over medium heat and let it warm for about 1 minute.
- Pour in the chicken broth, then add the lemongrass, galangal, kaffir lime leaves, and crushed Thai red chilies. Stir in the tom yum paste and sugar until the paste loosens into the broth.
- Bring the broth to a gentle simmer and cook for 8 to 10 minutes to infuse the aromatics.
- Add the sliced mushrooms and cook for 3 minutes, then add the shrimp and fish sauce. Stir gently.
- Simmer for 2 to 3 minutes, just until the shrimp turn pink and opaque. Lower the heat and stir in the evaporated milk.
- Turn off the heat, then stir in the fresh lime juice, chopped cilantro, and green onions. Taste and adjust with more lime juice or fish sauce if needed.
- Ladle into bowls and serve hot.
Notes
- Bruise the lemongrass before adding it to the pot for stronger flavor.
- Add lime juice at the end for the brightest taste.
- Do not overcook the shrimp or they can become rubbery.
- For a richer version, swap the evaporated milk for coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 980mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 220mg
Keywords: spicy Thai soup, tom yum broth, shrimp soup, hot and sour soup, mushroom broth, easy Thai dinner