Tom Yum-Inspired Shrimp Soup (No-Fuss)

Ingredients

• 12 oz Shrimp, peeled and deveined
• 8 oz Mushrooms (straw or button), sliced
• 2 cups Chicken or vegetable broth
• 2 tbsp Chili-garlic sauce
• 1 tbsp Fish sauce(optional)
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 2 cloves Garlic, minced(optional)
• 1 tsp Ginger, grated(optional)
• 2 tbsp Cilantro or Thai basil, chopped(optional)
• to taste Salt(optional)

Instructions

1. 1

   Prep (about 10 minutes): Slice the mushrooms, mince the garlic, grate the ginger, and chop cilantro/Thai basil. Pat shrimp dry; set aside.

2. 2

   Cook (about 12 minutes): In a pot, bring broth to a gentle simmer. Stir in chili-garlic sauce, garlic, and ginger (if using). Simmer 2 minutes to meld flavors.

3. 3

   Add mushrooms and cook until tender, about 5 minutes.

4. 4

   Add shrimp and cook until pink and just cooked through, about 3–4 minutes. Stir in fish sauce (if using) and adjust with a little salt if needed.

5. 5

   Turn off heat and stir in lime juice (and lime zest if using). Ladle into bowls and top with cilantro/Thai basil.