Tom Yum Seafood Soup
Aromatic Thai broth infused with lemongrass, galangal, and lime, topped with swappable seafood proteins. Simmered with herbs and spices, served hot in a fragrant, tangy bowl.
Ingredients
Method
Peel and devein shrimp if not already done. Slice ginger thin. Bruise lemongrass stalks and cut into 2-inch pieces. Halve cherry tomatoes and slice mushrooms.
Slice green onion and roughly chop cilantro; set aside for garnish.
Heat coconut oil in a large pot over medium-high heat. Add red curry paste and cook for 30 seconds, stirring.
Pour in vegetable broth and bring to a simmer. Add lemongrass and sliced ginger. Simmer for 5 minutes to infuse flavors.
Stir in fish sauce and sugar. Taste and adjust as needed.
Add shrimp and mushrooms to the simmering broth. Cook for 3-4 minutes until shrimp turn pink and opaque.
Add cherry tomatoes and cook for 1 minute until just softened.
Remove from heat and stir in lime juice. Adjust seasoning with additional fish sauce or lime juice as needed.
Ladle soup into bowls and garnish with fresh cilantro and sliced green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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