- 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.
Tom Yum Soup with Sriracha
Yield
Serves 4
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
