Homemade Tom Yum Soup

Gather all ingredients.

Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.

Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.

Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.

Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.

Ladle soup into bowls. Top with mushrooms and green onions.