Tom Yum Soup


  • 3 cups chicken stock or broth
  • 1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
  • 2 fresh kaffir lime leaves, finely chopped
  • 1 stalk lemon grass, tender inner part only, roughly chopped
  • Juice of half a lime
  • 2 tablespoons fish sauce
  • 1 small red Thai chili, finely chopped
  • ½ teaspoon sugar
  • 2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
  • 8 ounces raw shrimp, peeled
  • 2 scallions, cut into short lengths and then into strips
  • 2 tablespoons chopped fresh cilantro
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      274 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 34 grams protein; 193 milligrams cholesterol; 2070 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
  2. Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
  3. To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.

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