In a medium pot, heat olive oil over medium heat. Add garlic, carrots, mushrooms, and stir-fry blend. Season vegetables with salt. Add red pepper flakes and saute until slightly softened, about 5 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Tom Yum is a hot and sour Thai soup usually served with shrimp. If you don't have Culinary Tours tom yum broth, you can use regular broth, but you will lose some of the pucker that tom yum broth offers.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 clove(s) garlic, minced | ||
| ½ c. shredded carrots | ||
| 1 (8-oz.) pkg. sliced mushrooms | ||
| 1 (1 lbs.) pkg. Hy-Vee Short Cuts stir-fry blend | ||
| Hy-Vee salt | ||
| ½ tsp. Hy-Vee red pepper flakes | ||
| 2 (32-oz. each) pkgs. Culinary Tours tom yum broth | ||
| 1 lbs. (26-to-30-ct.) raw shrimp, peeled, deveined, and tails removed | ||
| Fresh cilantro, chopped, for garnish | ||
| Fresh lime wedges, for garnish |
Things To Grab
- Medium pot
Directions
Pour in broth and bring to a boil over medium-high heat. Add shrimp and boil 4 minutes, or until shrimp are opaque and cooked through.
Remove soup from stove top and divide between 6 serving bowls. Garnish each bowl with fresh cilantro and lime wedges, if desired.
Nutrition facts
Servings
170 Calories per serving
2 cups
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 110mg
- Sodium: 1080mg
- Total Carbohydrates: 11g
- Protein: 18g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Test Kitchen