Easy Tom Yum Soup
Thai tom yum gets its final balance of hot, sour and salty from lime juice and fish sauce stirred in right at the end, after the shrimp have just turned pink.
Ingredients
Instructions
Simmer the stock with tom yum paste and mushrooms for five minutes.
This lets the aromatics in the paste fully infuse the liquid.
Add the shrimp and cook just until they turn pink, about three minutes, any longer and they turn rubbery.
Take the pot off the heat and stir in lime juice and fish sauce to taste, finishing off the heat is what keeps that hot-sour-salty balance sharp rather than cooking away.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.