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!
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) cilantro lime wedges
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.
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.
Ladle soup over noodles and serve with cilantro and extra lime.