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Tom Yum-Inspired Soup

  • 0 min
    Prep Time
  • 0 min
    Total Time
  • 1 Servings
    Serves

Ingredients

  • 1 32 oz Pacific Foods™ Organic Chicken Bone Broth, Unsalted
  • 16 ounces waterhalf of the broth container
  • 4 cloves garlicsliced or smashed
  • 1 lemongrass
  • 2 thinly sliced seeded Thai bird chili pepper(if you don't like spice maybe taste as you go)
  • 1 small onionsliced
  • 1 pint tomatosliced
  • 1/2 ounce dried morel mushroomsor fresh
  • 2 juice from lime
  • 1/2 pound shrimppeeled deveined
  • 3 tablespoons fish sauce
  • 2 teaspoons granulated sugar
  • 2 tablespoons sambal oelek chili sauce, optional
  • 1 can coconut milkor cream - optional for creamy soup
  • 1 bunch cilantroroughly chopped
  • 1 cup cooked white riceoptional to serve
  • 1 limefor serving

Instructions

  • 1. Place a Large pot over medium heat, add in your broth and water and bring to a boil. 2. Once it is boiling, bring heat down to a simmer, add the garlic, lemon grass, and chili. 3. Continue to simmer and add in tomato, onion, mushroom, and lime juice. 4. Cook until the vegetables start to become soft (about 5-7 minutes) and add the shrimp. 5. Stirring occasionally, when the shrimp has finished cooking it will be a dark red or pink color, another 6-8 minutes. When the shrimp is cooked add fish sauce and sugar.