Tom yum soup with shrimp
Hot, sour and fragrant Thai shrimp soup with lemongrass, mushrooms and a big squeeze of lime, ready in about half an hour.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.94 a serving
- 420 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 1 tbsp fresh ginger, peeled
- 8 oz white mushrooms
- 2 Roma tomatoes
- 2 serrano peppers
- 3 limes
- 4 cups chicken broth
- 2 tbsp lemongrass paste
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp fish sauce
- 1 tbsp chili garlic sauce
- ¼ cup cilantro, chopped (optional)
From your pantry
- 3 cups water, divided
- 1 tsp sugar
Each serving has about 420 calories, 32 g protein, 69 g carbs and 3 g fat, and costs about $4.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No limes? Lemons work.
- No chicken broth? Vegetable broth or bone broth works.
- No raw shrimp? Frozen raw shrimp works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it in a with 2 cups of the water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Meanwhile, slice the ginger into thin coins, quarter the mushrooms, cut the tomatoes into wedges and slice the serranos. 1 lime, then juice all 3.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Dolly’s tip: Ginger stands in for galangal and lime zest for lime leaves. Together they get you very close to the real thing.Bring the broth and the last cup of water in a large pot over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir in the lemongrass paste, ginger, lime zest and serranos and 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Add the mushrooms and tomatoes and 3 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Add the shrimp and 2 to 3 minutes, just until they turn pink and curl.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 2 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Turn off the heat and stir in the fish sauce, sugar, chili garlic sauce and ¼ cup of the lime juice.
Dolly’s tip: Lime juice goes in off the heat. Boiled, it turns flat and a little bitter.Taste a spoonful: it should be sour, salty and hot with just a hint of sweet. Add more lime juice or fish sauce until it is.
Dolly’s tip: Fix whichever taste is quietest, a little at a time, and taste again.Ladle the soup into bowls over scoops of rice, or serve the rice on the side, and top with cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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