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Tom Yum Soup with Sriracha

Image for Tom Yum Soup with Sriracha
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

22 minutes

clock

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

  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.

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

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