Buy all ingredients right below the recipe
Ingredients
- 200 g Shrimp
- 1 tbsp Tom Yum Paste
- 900 ml Vegetable broth
- 200 g Tomatoes
- 200 g Mushrooms
- 2 Onions
- ½ bunch Fresh cilantro
- 4 tbsp Fish sauce
- 2 tbsp Sugar
- 1 piece Lime (juice)
- 1 tbsp Vegetable oil
Preparation
- 1Heat 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 unfolds. Quarter the mushrooms and also fry them briefly.
- 2Pour in the vegetable broth. Season the soup with sugar, fish sauce, and the freshly squeezed juice of one lime.
- 3Cut the tomatoes into wedges about 2 cm in size and add them to the pot along with the shrimp. Let everything simmer for a maximum of 2 minutes so that the tomatoes and mushrooms remain al dente and the shrimp are perfectly cooked.
- 4Serve the soup in bowls, garnish with freshly chopped cilantro, and serve immediately.
