Savor the flavors of Thailand with our quick and delightful Tom Yum Soup with Shrimp. Packed with succulent shrimp, tangy lemongrass, juicy tomatoes, and fiery chilis, it’s a family favorite ready in under 30 minutes!
I’m sharing my recipe for delicious Thai Tom Yum Soup with Shrimp. Also, here is a post about everything you need to know before a trip to Thailand. Continuing the Thai theme, here is a list of essential kitchen tools for cooking Thai food at home.
This soup is one of my favorite things to eat when I have a cold or feeling under the weather. The broth is soothing, and fragrant, and has just the right amount of spice to clear up your sinuses.
Table of Contents
Reasons to Love This Tom Yum Soup
- This Authentic Tom Yum soup recipe is easily adaptable. You can make it with various proteins and spice levels.
- Thai Tom Yum Soup offers a genuine taste of Thai cuisine, bringing a piece of Thailand to your table.
- I love that it’s a fuss-free dish that’s simple to prepare, perfect for a quick yet satisfying meal.
Recipe ingredients
- Lemongrass: A key aromatic that infuses the broth with its distinct citrusy and floral notes.
- Galangal Root (or Ginger Root): Adds a spicy, earthy element to the soup.
- Shrimp: Shrimp adds a sweet and tender quality, crucial for the dish’s texture and taste.
- Chili-Garlic Sauce: Provides the characteristic spicy kick, balancing the soup’s flavors with heat and a touch of garlic. You can find chili-garlic sauce in most supermarkets or Asian grocery stores. You can also purchase chili-garlic sauce online.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegan Tom Yum Soup: Replace the chicken broth with vegetable broth and the shrimp with extra-firm tofu or a variety of mushrooms like shiitake mushrooms or straw mushrooms for added texture. Swap the fish sauce with tamari or any vegan alternative.
- Creamy Tom Yum: To create a creamier version of the soup, you can add coconut milk. After simmering the tomatoes and mushrooms, pour in about half a cup of coconut milk and stir well. This addition transforms the soup into Tom Yum Goong Nam Khon, which is richer and less spicy.
How to Make Tom Yum Soup with Shrimp
Step #1: Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce the heat to medium-low, add the tomatoes and mushrooms, then simmer for three minutes.
Step #2: Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.
Step #3: Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup to the serving bowl, and enjoy.
Expert Tips
Use Fresh Ingredients: The quality of your ingredients can significantly impact the flavor of your Tom Yum Soup. Use fresh lemongrass, galangal, and lime leaves if possible. Fresh ingredients deliver a more vibrant and authentic taste compared to dried or pre-packaged options. Fresh Bird’s Eye chilies and cilantro will also enhance the soup’s aroma and flavor profile.
Balance the Flavors: Tom Yum Soup is renowned for its complex balance of sour, spicy, salty, and sometimes sweet flavors. Adjust the amounts of fish sauce (for saltiness), lime juice (for sourness), chili-garlic sauce (for spiciness), and if desired, a bit of sugar (for sweetness) to achieve a harmonious balance that suits your taste preferences. Taste as you go and remember that it’s easier to add more than to correct an overseasoned soup.
Properly Prepare Ingredients: To maximize the extraction of flavors from your lemongrass and galangal, bruise the lemongrass stalks by lightly smashing them with the back of a knife and slice the galangal thinly. This increases the surface area and allows more flavor to infuse into the broth. For the lime leaves, tear them to release their essential oils.
Serve with Extras: Enhance the dining experience by offering additional condiments and garnishes on the side. Slices of lime, extra minced Bird’s Eye chilies, a small bowl of fish sauce, and even more chopped cilantro allow diners to adjust their bowl to their liking. For those who enjoy a more complex texture and flavor, consider adding thinly sliced shallots or a handful of bean sprouts to the soup just before serving.
Frequently Asked Questions
Yes, you can add rice noodles to this Thai soup for a more filling meal. Pre-cook the noodles according to package instructions, then add them to the soup just before serving.
Yes, Thai chili paste (Nam Prik Pao) can be a great addition to enhance the soup’s depth of flavor. Add a teaspoon or two, depending on your preference for spiciness, along with the other seasonings.
Storage Info
You can store Thai Tom Yum Soup with Shrimp in the refrigerator in an airtight container for up to 3 days.
Reheat leftovers either in the microwave or on the stove over medium heat until the soup is warm throughout. If the soup has thickened in the fridge, you can add a little water or broth to adjust the consistency during reheating.
More Thai Recipes That You Will Love
Thai Tom Yum Soup with Shrimp Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 quart low sodium chicken broth
- 2 stalks lemongrass
- 1 inch peeled galangal root - sliced into discs (or substitute ginger root)
- 4 wild lime leaves (Kaffir lime leaves) - optional
- 1 cup cherry tomatoes - halved
- 1/2 pound white mushrooms - washed and quartered
- 1/2 pound de-veined shrimp
- 2 Tablespoons fish sauce
- 1 Tablespoon chili-garlic sauce
- 1 lime - juiced
- 2 Bird’s Eye chilies - stemmed, seeded, and minced
- 4 Tablespoons chopped cilantro leaves
Instructions
- Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce the heat to medium-low, add the tomatoes and mushrooms, then simmer for three minutes.
- Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.
- Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup to the serving bowl, and enjoy.
NOTES
Nutrition
I made this delicious soup this morning for my Mah Jong “girls”…Easy and yummy…I will be making this again..Thanks for an easy scrumptious, healthy and totally satisfying recipe…
Hi, I found this page from foodgawker and tried this recipe. I just wanted to say that it came together beautifully. It really is like the tom yum soup I get when I eat out, going to become a staple!
Thanks!
That’s awesome, Shane! I’m so glad you liked it. It’s one of my favorites 🙂
That last comment got some of it cut out:
** ….as they are not in measurements I am familiar with I sometimes have to guess at quantities. Do you have a conversion table you could post on here or email me …..
Hi,
I am from Australia and I LOVE your recipes however as they are not in measurements I am familiar with I sometimes or email me so that I can keep using your recipes!
That would be awesome!! 😀
Thanks!
Hi, Emma! Thanks so much for the compliment! This website looks like it has a great converter: http://www.convert-me.com/en/convert/cooking/