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a tom yum soup in a wide bowl, clear reddish broth with pink shrimp, mushrooms, lemongrass, and fresh cilantro, lime wedges on the side, on a dark woven placemat, natural light, shallow depth of field, landscape orientation

Tom Yum Soup

A hot and sour shrimp soup with mushrooms, shrimp, lemongrass and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1 tbsp oil
  • 2 stalks lemongrass bruised
  • 4 slices fresh galangal or ginger
  • 4 cloves garlic minced
  • 8 oz mushrooms halved
  • 3 tbsp tom yum paste
  • 6 cups chicken broth
  • 2 tbsp fish sauce
  • 2 limes juiced
  • 2 tbsp fresh cilantro chopped

Method
 

  1. On Sauté, heat the oil and cook the lemongrass, galangal, and garlic for 2 minutes until fragrant.
  2. Stir in the tom yum paste, then add the broth, mushrooms, and fish sauce.
  3. Seal and pressure cook on High for 5 minutes, then quick release.
  4. Switch to Sauté, add the shrimp, and cook 3 minutes until pink and curled.
  5. Turn off the heat, stir in the lime juice, fish out the lemongrass, and top with cilantro.

Notes

Bruise the lemongrass with the back of a knife to release its flavor.