Tom Yum Shrimp & Fish
Hot, sour, and fragrant seafood soup built on tom yum paste and chicken stock. Shrimp and white fish cook in under 5 minutes in a broth loaded with lime, chili, and cilantro.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Bring stock to a simmer in a large pot or Dutch oven over medium-high heat, about 2 minutes.
Step 2
Stir in tom yum paste until fully dissolved, then add sliced chili. Simmer for 1 minute until fragrant.
Step 3
Add shrimp and fish chunks, stirring gently. Cook until shrimp curl and fish turns opaque, ~4 minutes.
Step 4
Squeeze in lime juice and stir in fish sauce. Taste and adjust lime or fish sauce to your liking.
Step 5
Remove from heat and scatter cilantro over the top.
Step 6
Ladle into bowls and serve immediately with extra lime wedges on the side.
Tools you’ll need
- large pot or Dutch oven (4-5 quart)
- ladle
- wooden spoon
- knife
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