Spicy and Tangy Tom Yum Soup

Friday nights are for indulgence, and nothing hits the spot like a bowl of spicy and tangy Tom Yum Soup. For our boxer from Buenos Aires, now living in Madrid, this dish is a favorite, offering a burst of flavors that kick away the week's stress. It's the perfect meal to enjoy after a rigorous…
A bowl of shrimp soup with mushrooms and cilantro garnished on top, placed on a white cloth with roasted vegetables and cilantro leaves on the side.

Friday nights are for indulgence, and nothing hits the spot like a bowl of spicy and tangy tom yum soup. For our boxer from Buenos Aires, now living in Madrid, this dish is a favorite, offering a burst of flavors that kick away the week’s stress. It’s the perfect meal to enjoy after a rigorous training session, celebrating the end of a hard week and the start of a relaxing weekend.

A bowl of shrimp and mushroom soup garnished with cilantro, placed on a white napkin with a spoon beside it. A sprig of cilantro is on the table, alongside some roasted vegetables for a hearty meal.

Spicy and Tangy Tom Yum Soup

A man in a chef's uniform standing in front of a bar.Andre Dupont
A spicy and tangy Thai soup with shrimp, mushrooms, and fresh herbs, perfect for an indulgent Friday night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Meal Type Dinner
Cuisine Thai
Servings 2
Calories 137 kcal
Difficulty Medium
Ingredient Cost $13.50
Shopping Cost$18

Equipment

  • Large pot
  • Mixing Bowl

Ingredients
 
 

  • 4 cups chicken broth
  • 1 stalk lemongrass cut into 2-inch pieces and smashed
  • 3 kaffir lime leaves torn into pieces
  • 2 inch galangal sliced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 8 large shrimp peeled and deveined
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1-2 tablespoons chili paste Thai, Nam Prik Pao
  • ½ cup cherry tomatoes halved
  • Fresh cilantro chopped (for garnish)
  • Fresh Thai basil optional

Instructions
 

  • In a large pot, bring the chicken broth to a boil. Add lemongrass, kaffir lime leaves, galangal, and garlic. Simmer for about 5 minutes to infuse the flavors.
    4 cups chicken broth, 1 stalk lemongrass, 3 kaffir lime leaves, 2 inch galangal, 2 cloves garlic
  • Add the mushrooms and cook for another 2-3 minutes until they start to soften.
    1 cup mushrooms
  • Add the shrimp, fish sauce, lime juice, Thai chili paste, and cherry tomatoes. Simmer for another 3-4 minutes until the shrimp are cooked through and pink.
    8 large shrimp, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1-2 tablespoons chili paste, 1/2 cup cherry tomatoes
  • Taste and adjust the seasoning with more lime juice or fish sauce if needed.
  • Serve hot, garnished with fresh cilantro and Thai basil if desired.
    Fresh cilantro, Fresh Thai basil

Notes

Adjust the spice level to your preference by adding more or less chili paste.
For a vegetarian version, replace shrimp with tofu and use vegetable broth.

Nutrition

Calories: 137kcalCarbohydrates: 14gProtein: 18gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 111mgSodium: 3738mgPotassium: 594mgFiber: 1gSugar: 6gVitamin A: 373IUVitamin C: 17mgCalcium: 91mgIron: 2mg
Keyword Comfort Food, Spicy Soup, Thai Cuisine, Tom Yum Soup

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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