Located in Seattle’s Famous Pike Place Market

Tom Yum Soup With Shrimp

Tom Yum Soup With Shrimp

Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com

Ingredients

  • 8 cups water
  • 4 4" long Pieces Lemon Grass
  • 4 whole Kefir Lime Leaves
  • 2-4 whole Red Thai Chili's
  • 4 tablespoons Fish Sauce
  • 1 tablespoon Roasted Red Pepper Paste
  • 3 tablespoons Tamarind Paste
  • 3 tablespoon Garlic Chili Paste Or To Taste
  • 2 teaspoons Honey
  • 1 pound Shrimp, Peeled and Devained
  • 8 ounces Mushrooms, Cleaned And Sliced
  • 1 whole Tomato, Diced
  • 1 1/2 whole Limes, Juiced
  • 2 cups Glass Noodles, Softened (optional)
  • 2 cups Mung Bean Sprouts (optional)
  • 1/2 cup Thai Basil, Chiffonade
  • 1/2 cup Cilantro

Preparation

  1. Place in a large pan water, lemon grass, keffir lime leaves, Thai chili's, fish sauce, roasted red pepper paste, tamarind, garlic chili paste and honey. Bring to a simmer and turn heat to low. Cook 15 minutes.
  2. Add shrimp and mushrooms. Cook for 10 minutes.
  3. Remove from heat add tomato, lime juice, glass noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.
  4. Place in a large pan water, lemon grass, keffir lime leaves, Thai chili's, fish sauce, roasted red pepper paste, tamarind, garlic chili paste and honey. Bring to a simmer and turn heat to low. Cook 15 minutes.
  5. Add shrimp and mushrooms. Cook for 10 minutes.
  6. Remove from heat add tomato, lime juice, glass noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.

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