Asian-Style Tom Yum Soup
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesI wanted to share with you a quick recipe inspired by Tom Yum: a fragrant, colorful soup packed with flavor. It has a little spicy kick that you can adjust to your taste, but for me it’s the perfect balance – trust me on this one!
Ingredients
300-400g rice noodles or other Asian noodles (about 4 portions)
2 tbsp neutral oil
2 shallots, sliced
2 garlic cloves, minced
½ inch piece fresh ginger, grated
2 tbsp tomato paste
6 cups vegetable broth
1 cup full-fat coconut milk
3 tbsp fish sauce
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sriracha
2 ripe tomatoes, sliced
8 oz cremini mushrooms, sliced
1 lb raw shrimp, peeled
Juice of 1 lime
Sliced green onions, for garnish
Instructions
- Cook 300–400 g (about 4 portions) of rice noodles or other Asian noodles according to package directions. Drain and set aside.
- In a large pot, heat 2 tbsp neutral oil over medium heat. Sauté 2 sliced shallots for 2–3 minutes, then add 2 minced garlic cloves and ½ inch grated ginger.
- Stir in 2 tbsp tomato paste and 7 tbsp (1 jar / 112 g) Thai Kitchen red curry paste, and cook for 1 minute to release the flavors.
- Pour in 6 cups vegetable broth, 1 cup full-fat coconut milk, 3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp sriracha. Bring to a boil, then reduce the heat and let simmer gently.
- Add 2 sliced ripe tomatoes, 1 pack cremini mushrooms, sliced, and 454 g (1 lb) raw peeled shrimp. Cook for 2–3 minutes, until the shrimp turn pink.
- Squeeze in the juice of 1 lime and stir.
- Divide the noodles into bowls, ladle the soup over top, and garnish with sliced green onions.
Notes
- If using another red curry paste, you may have to adjust quantities.
