Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups chicken stock (this makes enough soup to serve 2 people - double the recipe for 4 or more)
- 1 stalk lemongrass (for instructions on how to prepare lemongrass, see link below)
- 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
- 12 medium or large raw shrimp, shelled
- 2 Tbsp. fish sauce
- 1-2 small red (or substitute green) chillies (depending on desired spiciness), finely sliced
- 3 cloves garlic, minced
- a handful of cherry tomatoes
- a handful of fresh shiitake mushrooms, sliced thinly
- 1 green and/or red bell pepper, sliced
- 1 can coconut milk
- 1/3 cup fresh coriander, roughly chopped
- optional: additional Thai red chillies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
- optional: wedges of lime for serving (key limes or regular limes)
Preparation:
- For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
- Pour stock into a deep cooking pot and turn heat to medium-high.
- Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
- Add garlic, chilli, and lime leaves to broth. Continue cooking for another 5 minutes.
- Add noodles (if using) and stir until broken apart. Add shrimp, mushrooms, and bell pepper, and cherry tomatoes. Cook for 5-8 minutes, or until noodles are done.
- Turn down the heat to low and add the coconut milk and fish sauce. Test the soup for spice and salt, adding more chillies and/or fish sauce (instead of salt) as desired.
- Serve in bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!
Variations:
- For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
- If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
- This soup is often made without coconut milk (simply replace the coconut milk with more stock).
