Classic Tom Yum Soup with Shrimp

Heat the oil in a large pot until the bottom is lightly covered. Finely dice the onions and sauté them in the hot oil until translucent. Add the Tom Yum paste and briefly roast it until its full aroma develops. Quarter the mushrooms and also fry them briefly.

Pour in the vegetable broth. Season the soup with sugar, fish sauce, and the freshly squeezed juice of one lime.

Cut the tomatoes into wedges about 2 cm in size and add them to the pot along with the shrimp. Simmer everything for a maximum of 2 minutes so that the tomatoes and mushrooms remain al dente and the shrimp are perfectly cooked.