Red Meat Allergy Friendly Tom Yum Soup with Shrimp
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Learn more →Ingredients
4 servings
For the broth
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1 oz fresh galangal (or fresh ginger), sliced into coins
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 4 fresh kaffir lime leaves, torn in half
- 2 thai bird's eye chilies, halved lengthwise (use 1 for less heat)
- 1 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp coconut sugar
For the soup
- 8 oz cremini mushrooms, quartered
- 1 lb large shrimp, peeled and deveined
- 2 medium tomatoes, cut into wedges
- ½ tsp ground turmeric
For serving
- ¼ cup fresh cilantro leaves
- 2 green onions (green tops only), thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the chicken broth and water in a large saucepan over medium-high heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, until the broth is fragrant and deeply aromatic.
- 2
Add the cremini mushrooms and tomato wedges to the simmering broth. Cook for 5 minutes, until the mushrooms are just tender and the tomatoes have softened slightly.
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