Shrimp Soup with Lemongrass and Lime (Tom Yum Goong)
  • 1/4cup fresh lime juice
  • 5whole Thai chilies, bruised with flat side of knifeor 1 jalapeño, thinly sliced
  • 6 wild lime leaves, torn or cut in quartersdivided
  • 3tablespoons thinly sliced green onions
  • 1tablespoon fish sauce
  • 2tablespoons roasted chili pastesuch as Thai Kitchen brand
  • 3stalks fresh lemongrass
  • 2cups low-sodium chicken broth
  • 2cups water
  • 5quarter-size slices fresh galangal or ginger
  • 1/2pound raw shrimp, peeled and deveined
  • 1cup thinly sliced shiitakes or other mushrooms
  • 1/3cup fresh cilantro leaves, coarsely chopped
  1. In a large serving bowl, combine lime juice, chilies, 3 of the torn or cut wild lime leaves, green onions, fish sauce, and roasted chili paste. Set bowl aside by the stove.
  2. Trim lemongrass stalks to a 3-inch base, discarding outer dried leaves; halve base lengthwise and chop coarsely. In a medium saucepan, combine chopped lemongrass, broth, water, and galangal or ginger; bring to a boil. Reduce heat and simmer 5 minutes. Using a slotted spoon, scoop out lemongrass and galangal. Discard.
  3. Return soup to a boil and add shrimp, mushrooms, and 3 remaining torn or cut wild lime leaves. Cook 2–3 minutes more, just until shrimp are pink and cooked through. Remove from heat and pour immediately over seasoning mixture in serving bowl. Stir once. Sprinkle with chopped cilantro and serve hot.
Recipe Notes
Nutrition Facts
Shrimp Soup with Lemongrass and Lime (Tom Yum Goong)
Amount Per Serving
Calories 107
% Daily Value*
Cholesterol 86mg 29%
Sodium 598mg 25%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 107 cal, 18% fat cal, 2g fat, 0g sat fat, 86mg chol, 16g protein, 6g carb, 1g fiber, 598mg sodium