How to make it

  • 1. Peel and devein shrimp. Do not discard the shells. They will be used to make the stock.
  • 2. In a soup pot combine the Chicken Stock, Lime Juice, Lime Zest, Fish Sauce, Coriander, 1/2 of the Ginger, Lemon Grass, 1/2 of the Serrano Chili, 1 Green Onion and Shrimp shells. Bring to a boil, then lower heat and simmer gently for 20 mins.
  • 3. Strain the stock. Discard the shells and other cooked items.
  • 4. By this point you should have a very flavorful Tom Yum stock. Now add Tomatoes, Mushrooms, Tomato Paste, Sugar, remaining Onion, Chili and Ginger. (You might want to add about a cup of water if the stock was significantly reduced while boiling) Bring these ingredients to a boil, then lower to medium heat for 5 to 8 min.
  • 5. Add the Shrimp and continue to cook on medium heat until the shrimp turns pink. (approx. 2 min) Turn off heat and remove pot from the hot burner. The shrimp with continue to cook after it has been removed from the heat. I prefer this method to prevent rubbery, overcooked shrimp.
  • Substitutions and Variations

  • 1 tsp. Thai Chili Paste (Nam Prik Pow) instead of fresh Serrano Chili. Depending on your personal threshold for hot chili, you might want to cut all the chili measurements in 1/2 and add more if you desire. These measurements make a very spicy hot soup.
  • 15 oz. Straw Mushrooms if fresh Mushrooms are not available.
  • 1 - 2 dried Kaffir Lime Leafs instead of Lime Zest
  • Optional garnish: sprigs of Fresh Cilantro (Personally, I do not use cilantro. It's soapy taste is an assault on my pallet)
  • 1 - 2 Chicken Breast sliced in strips, or 8 oz (half block) of Firm Tofu cubed can be substituted for Shrimp if your guest have dietary restrictions regarding seafood.

Reviews & Comments 2

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  • Good4U 7 years ago
    Lovely Post:) Yummy I can just tell:)
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  • NPMarie 7 years ago
    Very nice...Welcome to GR!
    Was this review helpful? Yes Flag

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