0 Reviews
07 Jul 2021
Thai cuisine

The heady aromas of lemongrass, garlic, lime, coconut milk, and chilli mixed with a chicken stock base and garnished with shrimp will overwhelm you with the first sip of this Thai tom yum soup.
by Alexis Vill
Ingredients
US Customary
Metric
6 cup of chicken stock
1 qty of lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 qty of carrot, thickly sliced
4 qty of cloves garlic, minced
3 tbsp of minced onion
2 tbsp of grated galangal or ginger
3 qty of makrut lime leaves (or bay leaves and long strip of lime zest)
1.5 tbsp of 1 teaspoon fish sauce, divided
0.5 tbsp of soy sauce
1 tsp of lime juice or lemon juice
2 cup of shiitake mushrooms, stems removed
1 qty of zucchini, sliced into half-moons
14 qty of raw shrimp (or 8 to 10 large), shells left on or removed
1 cup of cherry tomatoes, sliced in half
1.33 qty of (13.5-ounce) can coconut milk
Servings
Prep Time:
12 Mins
Cook Time:
18 Mins
Total Time:
30 Mins
Servings:
People
Category:
Thai cuisine