Tom Yum Soup with Shrimp

Name: Tom Yum Soup with Shrimp
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cups (750 mL) water; 4 tsp. (20 mL) Knorr® Taste of Thailand Concentrated Bouillon; 1 onion, sliced; 2 red or green Thai chilies or serrano chilies, halved and seeded; 4 cloves garlic, sliced; 4 ounces (125 g) sliced mushrooms, (preferably shitake); 2 plum tomatoes, cut into wedges; 12 ounces (350 g) peeled and deveined uncooked large shrimp; 2 Tbsp. (30 mL) lime juice; 1/2 cup (125 mL) chopped fresh cilantro

A popular dish in Thailand, this simple, but flavourful tom yum soup with shrimp will please every tastebud. Try out this delicious recipe today!

8 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

3 cups (750 mL) water
4 tsp. (20 mL) Knorr® Taste of Thailand Concentrated Bouillon
1 onion, sliced
2 red or green Thai chilies or serrano chilies, halved and seeded
4 cloves garlic, sliced
4 ounces (125 g) sliced mushrooms, (preferably shitake)
2 plum tomatoes, cut into wedges
12 ounces (350 g) peeled and deveined uncooked large shrimp
2 Tbsp. (30 mL) lime juice
1/2 cup (125 mL) chopped fresh cilantro

Combine water and Knorr® Taste of Thailand Concentrated Bouillon in medium saucepan. Add onion, chilies and garlic and bring to a boil. Reduce heat and simmer 5 minutes.
Stir in mushrooms and tomatoes and cook 1 minute. Stir in shrimp and cook, stirring frequently, until shrimp are cooked through, about 2 minutes.
Remove from heat and stir in lime juice and cilantro. Serve with Thai chili paste or sriracha if desired.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	100.0
Calcium (g)	75.0 mg
Carbohydrates (g)	8.0 g
Fat (g)	1.0 g
Fiber (g)	1.0 g
Iron (g)	0.5 mg
Potassium (g)	350.0 mg
Protein (g)	13.0 g
Saturated Fat (g)	0.3 g
Sodium (g)	940.0 mg
Sugar (g)	3.0 g
Trans Fat (g)	0.0 g

Tip: Choose your heat level! Thai red and green chile peppers (also known as bird's eye chiles) are quite spicy, though the green are less so. In Thai cuisine, the green are typically used in green curries, while hotter, mature red peppers are used in red curries.

Tip: For a vegetarian version, substitute firm tofu for the shrimp.