Description
A fast and creamy Tom Yum Soup made with shrimp, squid, mushrooms, tomatoes, coconut milk, and bright lime flavor.
Ingredients
Scale
- 7 oz white mushrooms, sliced
- 7 oz cherry tomatoes, halved
- 3.5 oz Tom Yum paste
- 10 oz cooked shrimp in brine, drained
- 7 oz cooked squid in brine, sliced and drained
- 1 1/4 cups canned coconut milk
- 5 cups hot water
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Salt, to taste
Instructions
- Bring hot water to a gentle boil in a medium pot.
- Stir in Tom Yum paste until fully dissolved.
- Add mushrooms and cook for 3–4 minutes.
- Add cherry tomatoes and cook for 2 minutes.
- Stir in coconut milk and reduce heat.
- Add shrimp and squid and heat for 2–3 minutes.
- Season with salt and remove from heat.
- Stir in lime juice and garnish with cilantro.
Notes
- Adjust Tom Yum paste to control spice.
- Fresh seafood can replace brined seafood.
- Best served immediately but keeps for 2 days refrigerated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg