How To Make Shrimp Tom Yum Noodle Soup
A spicy and sour Thai noodle soup with succulent shrimp.
Serves:
Ingredients
- 8 cups of chicken broth
- 2 stalks of lemongrass, pounded
- 4 kaffir lime leaves
- 3-4 Thai chilies, pounded
- 3 cloves of garlic, chopped
- 2-inch piece of galangal, sliced
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 8 oz of rice noodles
- 1 lb of large shrimp, peeled and deveined
- 1 cup of bean sprouts
- 1/4 cup of cilantro leaves
- Salt and pepper, to taste
Instructions
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In a large pot, heat chicken broth, lemongrass, kaffir lime leaves, Thai chilies, garlic, and galangal over high heat. Let it boil for 10 minutes.
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Add fish sauce, lime juice, and shrimp. Cook for another 5 minutes until the shrimp is pink and cooked through.
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Cook rice noodles according to package instructions.
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Divide cooked noodles into four bowls. Ladle the soup over the noodles. Top with bean sprouts and cilantro leaves. Add salt and pepper to taste.
Nutrition
- Calories : 325kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 142mg
- Sodium : 1960mg
- Total Carbohydrates : 39g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 32g
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