TOM YUM SOUP

Tom Yum Soup image

Provided by Nigella Lawson

Categories one pot, soups and stews, appetizer

Time 10m

Yield 2 servings

Number Of Ingredients 12

Ingredients

3 cups chicken stock or broth
1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
2 fresh makrut lime leaves, finely chopped
1 stalk lemon grass, tender inner part only, roughly chopped
Juice of half a lime
2 tablespoons fish sauce
1 small red Thai chili, finely chopped
1/2 teaspoon sugar
2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
8 ounces raw shrimp, peeled
2 scallions, cut into short lengths and then into strips
2 tablespoons chopped fresh cilantro

Steps:

In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 2414 milligrams, Sugar 10 grams, TransFat 0 grams