Tom Yum with Shrimp
Savor the vibrant essence of Thailand with this Classic Tom Yum with Shrimp, a fiery and tangy soup where succulent shrimp dance in a fragrant broth of lemongrass, galangal, and chili, finished with a flourish of Thai basil. A timeless balance of spicy, sour, and savory that awakens the senses.
Tom Yum with Shrimp
Savor the vibrant essence of Thailand with this Classic Tom Yum with Shrimp, a fiery and tangy soup where succulent shrimp dance in a fragrant broth of lemongrass, galangal, and chili, finished with a flourish of Thai basil. A timeless balance of spicy, sour, and savory that awakens the senses.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Tom Yum Broth
- 300 g large shrimp, peeled and deveined (shells reserved for stock)
- 1.2 liters water
- 2 stalks lemongrass, trimmed, bruised, and cut into 3-inch pieces
- 3 slices galangal (or ginger as a substitute)
- 3 kaffir lime leaves, torn
- 2–3 Thai bird’s eye chilies, sliced (adjust for spice preference)
- 150 g straw mushrooms (or button mushrooms), halved
- 1 medium tomato, cut into wedges
- 3 tbsp fish sauce
- 2.5 tbsp lime juice (freshly squeezed)
- 1 tbsp Thai chili paste (nam prik pao)
- 1 tsp sugar
- 1 tbsp vegetable oil
For the Garnish
- 8–10 Thai basil leaves, torn
- Fresh cilantro, roughly chopped
- Optional: Extra lime wedges for serving
Preparation Steps
-
Make the Shrimp Stock:
In a large pot, heat vegetable oil over medium heat. Add shrimp shells and sauté for 2–3 minutes until pink and fragrant. Add 1.2 liters water, lemongrass, galangal, and 1 kaffir lime leaf. Simmer for 10 minutes. Strain, discarding solids, and return the clear stock to the pot.
-
Build the Broth:
Bring the stock to a gentle boil. Stir in Thai chili paste, fish sauce, sugar, and remaining kaffir lime leaves. Add mushrooms and tomato wedges, simmering for 5 minutes until tender.
-
Cook the Shrimp:
Add shrimp and sliced chilies to the broth. Simmer for 2–3 minutes until shrimp are pink and just cooked through. Remove from heat and stir in lime juice for a bright, tangy finish.
-
Taste and Adjust:
Check the balance of flavors—add more fish sauce for saltiness, lime juice for sourness, or sugar to soften the heat, if needed.
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Serve Hot:
Ladle the steaming Tom Yum into bowls, ensuring each has shrimp, mushrooms, and tomato. Garnish with torn Thai basil leaves and chopped cilantro. Serve with lime wedges for an extra zesty squeeze.
Chef's Tip
- Shrimp Shell Boost: Don’t skip the quick stock made from shells—it adds a deep seafood flavor that elevates the broth.
- Thai Basil Touch: Tear Thai basil just before garnishing to release its peppery, anise-like aroma, giving the dish a fresh twist.
- Chili Control: For milder heat, lightly crush the chilies instead of slicing to release flavor without overwhelming spice.
Nutrition Facts
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