Garlic Shrimp Tom Yum Detox Soup

Garlic Shrimp Tom Yum Detox Soup
Garlic Shrimp Tom Yum Detox Soup
Serves 2


  • 3-4 cups Chicken broth
  • 2 Tbsp Gourmet Garden Lemon Grass
  • 2 Tbsp Gourmet Garden Chili Pepper (to taste)
  • 3 Tbsp Gourmet Garden Garlic
  • 3 Kaffir lime leaves (available fresh or frozen at Asian food stores)
  • 1 cup Fresh shitake mushrooms, thinly sliced
  • 12 large Shrimp,uncooked, peeled and deveined (about 1/2lb)
  • 1 cup Cherry tomatoes, optional
  • 1/2 cup Coconut milk (add more or less to taste)
  • 2 Tbsp Fish sauce
  • 2 Tbsp Gourmet Garden Cilantro
  • 1/2 small Lime, juiced
Chili Pepper
Lemon Grass

A delicious soup by guest chef, Chef Mark Farmer.

Step 1

Pour chicken broth into a large saucepan and turn heat to medium-high. Add Gourmet Garden Lemon Grass. Boil 5 to 6 minutes, or until fragrant.

Step 2

Reduce heat to a simmer. Add Gourmet Garden Garlic and Chili Pepper, lime leaves, and mushrooms to broth. S Simmer for another 5 minutes.

Step 3

Add shrimp and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.

Step 4

Turn heat to low and add 1/2 can coconut milk plus fish sauce. Taste-test the soup for flavor, season with salt if desired. Add Gourmet Garden Chili Pepper or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for you.

Step 5

Stir in Gourmet Garden Cilantro and serve in bowls.