Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Gather all ingredients.
Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
Ladle soup into bowls. Top with mushrooms and green onions.
Recipe Tip
Regular white mushrooms can be used in place of baby bellas.
Nutrition Facts (per serving)
| 146 | Calories |
| 2g | Fat |
| 18g | Carbs |
| 15g | Protein |
