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Tom Yum Soup with Sriracha

Tom Yum Soup with Sriracha | Whip up a pot of hot and sour soup for a light lunch or quick dinner. This comfort food recipe uses just 11 ingredients to create a rich blend of Thai-inspired flavors. If you enjoy soup as a full meal, this recipe delivers with slurpy noodles and plenty of protein from fresh shrimp and mushroom slices. Lime brings a sour touch, lemongrass adds sweetness, and Kikkoman® Sriracha Hot Chili Sauce delivers the spicy finishing touch. Homemade soup for the win!


Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

2 tablespoons vegetable oil
1 pound peeled raw shrimp, shells reserved
4 fresh or dried kaffir lime leaves
1 inch piece of fresh or dried galangal root, sliced
1 tablespoon lemongrass paste
6 cups low-sodium chicken stock
Juice of 1 lime
2 teaspoons Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons brown sugar
4 ounces sliced button mushrooms

For Serving
cooked noodles (optional)
lime wedges


  1. Heat oil over medium heat in a heavy pot. Add shrimp shells and sauté for 1 minute. Add kaffir lime leaves, galangal slices, lemongrass paste and chicken stock. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, until broth is fragrant.
  2. Strain broth through a colander placed over a large bowl and return broth to pot. Discard aromatics. Stir lime juice, soy sauce, sriracha, brown sugar, and sliced mushroom into broth. Bring to a simmer over medium heat and cook for 3 minutes. Add shrimp and cook 2-3 minutes longer, until shrimp is pink and fully cooked.
  3. Ladle soup over noodles and serve with cilantro and extra lime.


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