Thai Tom Yum Goong Soup
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READY IN
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SERVINGS
4
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SERVING SIZE
1 1/2 cups
Ingredients
- 4 cup clear chicken broth
- 2 stalks fresh lemongrass, halved
- 6 kaffir lime leaves
- 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
- 1/4 cup lime juice
- 2 Tbsp fish sauce
- 1 cup cilantro
- 1/4 cup green onions, chopped (approximately one stalk)
Directions
- 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.