Clear Tom Yum Soup with Shrimp

Name: Clear Tom Yum Soup with Shrimp
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 10.5 oz (300 grams) large shrimp; 7 oz (200 grams) straw mushrooms; 3 tablespoons mixed galangal, lemongrass, and kaffir lime leaves; 3 cups water (about 710 ml); 2 tablespoons fish sauce; 3 tablespoons lime juice; 6-7 Thai bird's eye chilies, lightly crushed

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A family favorite that's delicious and satisfying for everyone. The broth is light and easy to sip, packed with healthy herbs like galangal, lemongrass, kaffir lime leaves, and Thai bird's eye chilies. It's tasty and good for you.

มิ่งขวัญ แม่มิ่ง @maeming

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Ingredients

30 minutes

Serves 4 servings

10.5 oz (300 grams)large shrimp
7 oz (200 grams)straw mushrooms
3 tablespoonsmixed galangal, lemongrass, and kaffir lime leaves
3 cupswater (about 710 ml)
2 tablespoonsfish sauce
3 tablespoonslime juice
6-7Thai bird's eye chilies, lightly crushed

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Steps

30 minutes

1

Rinse the shrimp, peel and devein them, then clean thoroughly and set aside.
2

Rinse the galangal, lemongrass, and kaffir lime leaves. Lightly crush the galangal and cut it into rough pieces. Tear the kaffir lime leaves and remove the stems. Lightly crush the chilies. Rinse the straw mushrooms and cut them in half.
3

Heat a pot of water on the stove. Once boiling, add the herbs. Season with fish sauce. When it comes back to a boil, add the shrimp and mushrooms (this keeps the mushrooms crisp and not chewy). Once it boils again, remove from heat, ladle into bowls, add lime juice and chilies, and serve.