Lunch · 20 min · thai

Tom Yum Shrimp Soup

Dinner decisions, handled: Tom Yum Shrimp Soup pairs shrimp with chicken broth for a 20-minute Thai lunch. The macros do the talking: 38g protein, 13g carbs, and 4g fat in every 230-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Shrimp
• 2 cups Chicken broth
• 1 stalk Lemongrass
• 1 cup Mushrooms
• 1 tbsp Lime juice
• 1 Chili

Steps

1. Set the lemongrass stalk on a cutting board and whack it a few times with the back of a knife to bruise it — you will smell it get stronger. Trim the stalk in half and remove the tough outer layer.
2. Pour the chicken broth into a medium saucepan, add the lemongrass, and bring it to a gentle simmer over medium heat. Let it simmer 10 minutes so the broth picks up that citrusy flavor.
3. Fish out the lemongrass pieces with tongs and discard them; they are too fibrous to eat. Add the mushrooms and let them simmer 3 minutes until they soften.
4. Add the shrimp and cook 3 minutes more, just until they curl into C shapes and turn pink all over. Shrimp done right look like C's; overcooked shrimp curl into tight O's and get rubbery.
5. Take the pan off the heat and stir in the lime juice and sliced chili. Adding lime off the heat keeps its bright flavor instead of cooking it dull.
6. Ladle into bowls and taste — add a little more lime or chili until the broth is sour, salty, and just spicy enough for you. Serve hot; this soup waits for no one.

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