Name: Thai Tom Yum Goong Soup
Ingredients: 4 cups clear chicken broth; 2 stalks fresh lemongrass, halved; 6 leaves kaffir lime; 2 tbsp ginger, sliced (approximately 2 inch piece); 2 red chili peppers; 1 lb medium shrimp, shelled and deveined; 1 cup mushrooms, sliced (approximately 8-10 mushrooms); 1 tsp chili oil; ¼ cup lime juice; 2 tbsp fish sauce; 1 cup cilantro; ¼ cup green onions, chopped (approximately one stalk)

Thai Tom Yum Goong Soup

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Servings: 4

Course: Main/Entree, Soup/Stew

Cuisine: Thai

Calories: 152

Ingredients Method

Ingredients

4 cups clear chicken broth
2 stalks fresh lemongrass, halved
6 leaves kaffir lime
2 tbsp ginger, sliced (approximately 2 inch piece)
2 red chili peppers
1 lb medium shrimp, shelled and deveined
1 cup mushrooms, sliced (approximately 8-10 mushrooms)
1 tsp chili oil
¼ cup lime juice
2 tbsp fish sauce
1 cup cilantro
¼ cup green onions, chopped (approximately one stalk)

Method

In a medium pot, bring chicken broth to a boil.
Add lemongrass, kaffir lime leaves, ginger, and red chili peppers and simmer uncovered, for 20 minutes, stirring occasionally.
Turn the heat to medium-high and remove lemongrass and kaffir lime leaves.
Add the shrimp and mushrooms and cook until shrimp are done, approximately 2 minutes.
Remove from heat and add the chili oil, lime juice, and fish sauce.
Garnish with cilantro and green onions.