Tom Yum Soup (Thai Hot and Sour Soup)

5 from 1 vote

Tom Yum Soup (Thai Hot and Sour Soup)

Sweet, sour, and a bit spicy, this easy and fast Thai shrimp soup is a delicious meal. Thai dishes are all about the balance of flavors so be sure to adjust the sweetness, salt, and acidity to your tastes! Plenty of herbs bring a bright freshness.

Course Main Course, Soup

Cuisine Asian, Thai

Keyword asian, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free, protein, PSMF, seafood, shrimp, soup, Thai

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 240kcal

Author Jenny Ross

Ingredients

3 cups chicken stock
1 tablespoon lemongrass paste or 2 stalks, cut into large pieces and bruised with the back of a knife
1/2- inch piece galangal peeled and sliced thin, or ginger (you can freeze any extras)
5 Kaffir lime leaves lightly crushed (you can freeze any extras)
2 Thai chillies stems removed and sliced, omit for nightshade-free
2 garlic cloves minced
2 tablespoons fish sauce optional, for umami
1 teaspoon monk fruit powdered, or 1 tablespoon coconut aminos, or other sweetener to taste
1 cup white button mushrooms quartered
1 pound large shrimp peeled and deveined
2 green onions sliced thin
1/4 cup cilantro for garnish
2 tablespoons lime juice plus more to taste

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Instructions

Add the chicken stock to a large pot and bring to a simmer. Add the lemongrass, galangal, lime leaves, chilies, garlic cloves, fish sauce, and monk fruit. Add the mushrooms and simmer for 10 minutes.
Add the shrimp and turn off the heat. Cover the pot and let the shrimp sit in the hot liquid for 5-10 minutes, or until cooked through (the residual heat will cook the shrimp through).
Stir in lime and adjust seasoning with fish sauce, lime, and sweetener as needed. Garnish with green onions and cilantro before serving.

Notes

Protein:Energy Ratio: 6.25

Nutrition