Tom-Yum Thai Soup

Recipe from Stacy Oden

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Cooking time: 15 min

Servings 6

Tom-Yum is the main dish of Thai cuisine and one of the most remarkable hits in world gastronomy. An outstanding combination of sour and spicy, it's satiating and light at the same time. This recipe is the easier version of it because it suggests using pre-made Tom-Yum chilli paste.

Chicken broth

70 fl.oz.
Tom-Yum chili paste

3,5 oz.
Lemon

2 pcs.
Fish sauce

0,7 fl. oz.
Sugar

1,8 oz.
Lemongrass

2 tbsp.
Ginger

1 oz.
Lime leaves

4 pcs.
Peeled shrimp

1,1 lbs.
Champignons

7 oz.
Coconut milk

7 fl. oz.
Cilantro, chopped

1,7 oz.
Chili pepper

1 piece

Calories

293 kcal
Protein

27 g
Fat

13 g
Carbohydrates

18 g

Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons dry or two stalks fresh) to the chicken broth and cook for five minutes.
Mix the tom-yum chilli paste into the broth and let cook for 2 minutes.
Pour in the fish sauce and add sugar. Then, after another two minutes, add the shrimp, chopped mushrooms, sliced chilli peppers, and coconut milk into the pot.
Bring to a boil, squeeze in the juice of two lemons, add coarsely chopped cilantro, wait until the soup boils again, and remove from heat.

If the soup is too spicy for your liking, you can add a spoon or two of coconut milk directly to the plate. Chicken broth can be used canned, cubed or cooked on its own by adding a slightly larger dose of celery and cilantro roots than usual.