Paleo Tom Yum Soup with Shrimp and Mushrooms

Ingredients

• about 450 g Shrimp
• 6 cups Chicken broth
• 1 can Coconut milk
• about 450 g Mushrooms
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 5 leaves Kaffir lime leaves
• 3 tbsp Lime juice
• 2 tbsp Fish sauce
• 1 tbsp Coconut aminos
• 2 small Thai chili peppers
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and devein the shrimp. Slice the mushrooms.
2. 2Smash the lemongrass stalks and galangal. Tear the kaffir lime leaves.
3. 3In a large pot, bring the chicken broth to a boil. Add the lemongrass, galangal, kaffir lime leaves, and chili peppers.
4. 4Reduce heat and simmer for 15 minutes to infuse the broth with flavor.
5. 5Add the mushrooms and shrimp. Cook until the shrimp is pink and cooked through, about 3-5 minutes.
6. 6Stir in the lime juice, fish sauce, and coconut aminos. Adjust seasoning to taste.
7. 7Remove from heat and stir in the coconut milk.
8. 8Garnish with cilantro and serve immediately.

Related Guides