Directions
Ingredients :
- 4 cups vegetable broth
- 1 pound raw shrimp
- unpeeled and deveined
- 4 limes
- juiced with pulp
- 4 Thai chile peppers
- quartered (Optional)
- 2 stalks lemongrass
- quartered
- 2 tablespoons tom yum paste
- 1?½ tablespoons fish sauce
- 1 tablespoon white sugar
- 1 tablespoon chile sauce
- 4 (1/4 inch thick) slices fresh ginger root
- 6 baby bella mushrooms
- sliced
- 2 green onions
- thinly sliced
Methods :
- Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
- Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
- Ladle soup into bowls and top with mushroom slices and green onions.
