Tom Yum Soup

Name: Tom Yum Soup
Total time: 10 min
Ingredients: 3 cups chicken stock or broth; 1 scant tablespoon tom yum paste (available in Asian markets and speciality stores); 2 fresh makrut lime leaves, finely chopped; 1 stalk lemon grass, tender inner part only, roughly chopped; Juice of half a lime; 2 tablespoons fish sauce; 1 small red Thai chili, finely chopped; 1/2 teaspoon sugar; 2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced; 8 ounces raw shrimp, peeled; 2 scallions, cut into short lengths and then into strips; 2 tablespoons chopped fresh cilantro

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Total: 10 minutes

Servings: 2

Cost: $17.05 /serving

Author : Nigella Lawson

lemongrass shrimp tom yum paste

Step 1

In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.

Step 2

Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.

Step 3

To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.

Tom Yum Soup

Total: 10 minutes

Servings: 2

Cost: $17.05 /serving

Author : Nigella Lawson

Ingredients

Instructions

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