Hot and Sour Shrimp Soup (Tom Yum Kung)

Hot and Sour Shrimp Soup (Tom Yum Kung)

Info

Rating
Calories
290.0
Protein
27.0
Sodium
2556.0
Fat
6.0

Description

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Ingredients

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Directions

  1. In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  2. Cook on low for 6 hours, or on high for 2 hours.
  3. Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  4. Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

Tags

    Slow Cooker Shrimp Chile Lemongrass Soup/Stew Mushroom Shellfish Lime Juice Dinner
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