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Thai Shrimp Tom Yum Soup Recipe

Thai Shrimp Tom Yum Soup Recipe

Dive into the delicious world of Thai cuisine with our Shrimp Tom Yum Soup recipe. Quick, flavorful, and sure to warm your soul.
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Servings: 3
Course: Soup
Cuisine: Thailand
Ingredients Method

Ingredients
  

For the broth:
  • 4 cups (1 litre) chicken or vegetable stock
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3-4 kaffir lime leaves, torn
  • 3-4 slices galangal (or ginger if galangal is unavailable)
  • 2-3 Thai chillies, bruised (adjust to your spice level)
  • 2-3 tablespoons tom yum paste
  • 2 tablespoons fish sauce
  • 1-2 tablespoons lime juice
  • 1 teaspoon sugar (optional, to balance flavours)
For the soup:
  • 200g (7 oz) shrimp, peeled and deveined (keep tails on for flavour)
  • 1 cup mushrooms (straw mushrooms, shiitake, or oyster mushrooms)
  • 1 medium tomato, cut into wedges
  • 1 small onion, sliced
  • 1/2 cup coconut milk (optional, for a creamy version)
  • Fresh cilantro leaves, for garnish

Method
 

Prepare the broth:
  1. In a pot, bring the stock to a boil
  2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chillies. Simmer for 5-10 minutes to infuse the broth with flavour.
  3. Stir in the tom yum paste and let it dissolve completely. Adjust the amount based on your preferred level of spiciness and flavour.
Cook the vegetables and shrimp:
  1. Add the mushrooms, tomato, and onion to the broth. Simmer for 3-5 minutes until the vegetables are tender.
  2. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Be careful not to overcook the shrimp.
  3. Add fish sauce, lime juice, and sugar. Taste and adjust the seasoning to balance the spicy, sour, salty, and sweet flavours.
  4. If you prefer a creamy tom yum, stir in the coconut milk and heat through without boiling.
Serve:
  1. Remove the lemongrass stalks, galangal slices, and kaffir lime leaves before serving.
  2. Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice or on its own.