Homemade Tom Yum Soup
This tom yum soup recipe is easier than most hot and sour soup recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.
vegetable broth
4
cups
raw shrimp, unpeeled and deveined
1
pound
limes, juiced with pulp
4
Thai chile peppers, quartered (Optional)
4
lemongrass, quartered
2
stalks
fresh ginger root
4
(1/4-inch-thick) slices
tom yum paste
2
tablespoons
fish sauce
1 ½
tablespoons
white sugar
1
tablespoon
chile sauce
1
tablespoon
baby bella mushrooms, sliced
6
green onions, thinly sliced
2
 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
  Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
  Ladle soup into bowls. Top with mushrooms and green onions.
