Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.
Recipe information
Total Time
6 hours on low, 2 hours on high
Yield
Serves 4–6
Ingredients
6
1
2
1
3 to 5
1
1
1
1
Need to make a substitution?
Preparation
Step 1
In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
Step 2
Cook on low for 6 hours, or on high for 2 hours.
Step 3
Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
Step 4
Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.
