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Tom yum shrimp soup
Photo: David, Public domain · source

Tom yum shrimp soup

Ready in 20 min1 serving

374kcal · per serving
Protein36.9 g
Carbs46.6 g
Fat3.5 g
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Ingredients

  • 150 g Shrimp, cooked
  • 450 ml Vegetable stock
  • 100 g Button mushrooms
  • 100 g Cherry tomatoes
  • 5 g Fresh ginger
  • 10 g Fish dipping sauce (nuoc mam)
  • 20 g Lemon
  • 100 g Basmati / jasmine rice, cooked

Steps

  1. Bring the stock to the boil with the ginger, add the sliced mushrooms and cherry tomatoes and cook for 5 min.
  2. Add the shrimp for 2 min, then take off the heat and season with fish sauce and lemon juice.
  3. Serve piping hot with the jasmine rice on the side.

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