Tom Yum Soup With Shrimp Recipe

Name: Tom Yum Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 and 1/2 pounds of shell on shrimp; 1 cup of shrimp stock (made from the shells of shrimp); 2 cups of chicken stock; 3 cups of vegetable stock; 1 tablespoon of chili paste with garlic (see recipe); 5 stalks of lemon grass - trimmed and cut in 1 in parts; 4 lime leaves; 1 package of crimini mushrooms (baby bellas); 1 package of enoki mushrooms; 2 red bell peppers cut in strips; 3 tablespoons of fish sauce; 3-4 fresh juice of limes; 2 red chili peppers minced; 6-8 slices of galangal (root simular to ginger); 1 bunch of cilantro rough chopped; 2 tablespoons of sugar

Servings: persons

1 and 1/2 pounds of shell on shrimp
1 cup of shrimp stock (made from the shells of shrimp)
2 cups of chicken stock
3 cups of vegetable stock
1 tablespoon of chili paste with garlic (see recipe)
5 stalks of lemon grass - trimmed and cut in 1 in parts
4 lime leaves
1 package of crimini mushrooms (baby bellas)
1 package of enoki mushrooms
2 red bell peppers cut in strips
3 tablespoons of fish sauce
3-4 fresh juice of limes
2 red chili peppers minced
6-8 slices of galangal (root simular to ginger)
1 bunch of cilantro rough chopped
2 tablespoons of sugar

1
Add shrimp stock, veg stock and chicken stock to large pot and bring to boil. Reduce to simmer and add: chili paste, trimmed lemon grass (there is quite a lot using just the whitish yellow parts. You can bundle in cheesecloth for easy removal if you wish), lime leaves, bell peppers, fish sauce, galangal, wild mushrooms, lime juice and sugar. Simmer for 15-20 minutes and season well with salt and pepper. Add shrimp and bunch of cilantro and cook till shrimp are pink (approx 5 minutes depending on the size of your shrimp). Ladle into bowls and enjoy!!
2
** For Chili paste I placed approximately 25 dried hot chili peppers in boiling water to rehydrate. I pureed them with 4 cloves of fresh garlic and 3 tablespoons of tomato paste. I drizzled in olive oil till thick and creamy.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 and 1/2 pounds of shell on shrimp, 1 cup of shrimp stock (made from the shells of shrimp), 2 cups of chicken stock, 3 cups of vegetable stock, and more.

Yes, Tom Yum Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Yum Soup With Shrimp

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