I came up with this Shrimp Tom Yum Soup recipe last night, courtesy of quarantine 2020 lol. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant! Michael found this Tom Yum paste at an Asian grocery market (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavors of Tom Yum soup, without having to buy a bunch of ingredients that are difficult to find. I am so excited to share this super easy and fast recipe with you all!
Tom Yum Soup With Shrimp
- 1 LB Raw Shrimp peeled, deveined
- 8 Cups Filtered Water
- 4 tsp Vegetable Flavor "Better Than Bouillon" Paste
- 1-3 TBS Tom Yum Paste found in the Asian market, according to your spiciness preference
- 1 12oz. Can Organic Evaporated Milk
- 2 15oz. Cans Straw Mushrooms
- 1/2 Lime to juice
- 2 TBS Cilantro optional, for garnish
- In a large pot, bring 8 cups filtered water to a boil. Once it comes to a boil, add 4 tsp of the vegetable flavor "Better Than Bouillon" paste. Then add 1-3 TBS of the Tom Yum paste, to taste, according to how spicy you prefer your soup.
- Add the can of evaporated milk and lower the heat to a light boil (low-medium).
- Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel). Then add the 1 LB raw shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.
- Squeeze juice of 1/2 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally.