Tom Yum Soup with Shrimp and Lemongrass - Gluten Free

The Tom Yum Soup with Shrimp and Lemongrass is an exquisite representation of traditional Thai cuisine. Infused with aromatic lemongrass, spicy chilies, and fresh herbs, this soup transports your taste buds to the heart of Thailand with every spoonful. The succulent shrimp and tender mushrooms blend harmoniously in a tangy broth, creating a dish that is both invigorating and warmly comforting.

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Temps de préparation 10

Temps de cuisson 15

Temps total 25

Type de plat Soup

Cuisine Thai

Portions servings

Calories 150 kcal

Ingrédients

4 cups chicken stock

2 stalks stalks lemongrass, cut into 2-inch pieces

3 slices galangal

2 large kaffir lime leaves, torn into pieces

3 tablespoons fish sauce

1 tablespoon lime juice

1 teaspoon sugar

2 cups mushrooms, halved

1 pound shrimp, peeled and deveined

2 large tomatoes, cut into wedges

4 medium Thai chilies, smashed

2 tablespoons cilantro, chopped

2 green green onions, sliced

Instructions

In a large pot, bring the chicken stock to a boil. Add the lemongrass, galangal, and kaffir lime leaves, and simmer for 5 minutes to release the flavors.
Add the fish sauce, lime juice, and sugar, stirring to combine.
Add the mushrooms and cook until tender, about 5 minutes.
Add the shrimp and cook until they turn pink, about 3 minutes.
Stir in the tomatoes and Thai chilies, cooking for another 2 minutes.
Remove the pot from heat and discard the lemongrass and kaffir lime leaves.
Garnish the soup with cilantro and green onions before serving.

Nutrition (per 100g)

Keyword comfort food, easy recipe, exotic flavors, fragrant soup, fresh herbs, gluten-free, healthy eating, lemongrass, low calorie, quick meal, shrimp soup, spicy soup, Thai cuisine, tom yum, traditional Thai

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Tom Yum Soup with Shrimp and Lemongrass – Gluten Free