Thai Tom Yum Goong (Spicy Shrimp Soup) Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 200g fresh shrimp, peeled and deveined
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon fresh ginger, sliced
• 1 tablespoon lemongrass, bruised (use only the tender bottom part)
• 1/4 cup straw mushrooms, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup fresh Thai basil leaves (optional)
• 1/4 cup fresh kaffir lime leaves (optional, or substitute with lime zest)
• 1/4 cup sliced red chili peppers (adjust to taste)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

• In a large pot, bring the chicken broth to a boil over medium-high heat. Add the sliced ginger, bruised lemongrass, and sliced chili peppers. Let the broth simmer for about 5 minutes to infuse the flavors.

• Add the sliced straw mushrooms and cherry tomatoes to the pot. Simmer for another 2-3 minutes.
• Add the fresh shrimp to the pot. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.

• Stir in the lime juice, fish sauce, and 5g of the Tea&Grill BBQ green tea seasoning. Mix well to combine. Taste and adjust the seasoning with salt and black pepper if needed.

• Remove the pot from the heat. Stir in the chopped cilantro, green onions, and Thai basil leaves (if using). Garnish with chopped fresh parsley and additional lime wedges if desired.
• Serve immediately, enjoying the aromatic, spicy, and tangy flavors of the Thai Tom Yum Goong soup.