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Thai Tom Yum Soup with Shrimp

A vibrant and aromatic soup bursting with flavors of lemongrass, galangal, and shrimp, perfect for warm comfort on chilly days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shrimp Stock (if making)
  • 4 cups shrimp stock or unsalted chicken stock Store-bought stock is convenient, but making your own from shrimp heads and shells adds a rich, deep flavor.
For the Soup
  • 12 to 15 medium or large shrimp, head-on, shell-on Best for stock
  • 2 stalks lemongrass, bottom half only, smashed and cut into 2-inch pieces
  • 6 pieces makrut lime leaves
  • 8 slices galangal
  • 2 to 5 pieces Thai chilies, pounded or minced Adjust based on your spice tolerance
  • 7 oz oyster mushrooms, torn into bite-sized pieces
  • 1/4 cup Thai chili paste
  • 3 tablespoons fish sauce
  • 1/2 cup fresh lime juice
  • 1 teaspoon sugar
  • to taste Chopped cilantro or sawtooth coriander, for garnish
  • to serve Jasmine rice

Method
 

For the Shrimp Stock (if making)
  1. In a stock pot, place shrimp heads and shells with a splash of oil and optional daikon or onion.
  2. Sauté over medium-high heat. As they begin to brown, press the tomalley from the shrimp heads to draw out flavor, about 5 minutes.
  3. Deglaze the pot with water and let it simmer for 5 minutes.
  4. Strain the stock through a fine-mesh sieve, discarding solids, and measure to ensure you have 4 cups.
For the Tom Yum Soup
  1. In a large pot, add the shrimp stock, lemongrass, galangal, chilies, and mushrooms.
  2. Bruise the lime leaves to release their oils and add them to the pot.
  3. Bring the mixture to a gentle simmer for about 5 minutes.
  4. Increase the heat to bring the pot to a boil. In a small bowl, ladle some broth and mix it with the Thai chili paste to loosen, then incorporate it back into the pot.
  5. Add the fish sauce and shrimp. Cook until the shrimp are halfway done—about 3 minutes.
  6. Turn off the heat; residual heat will finish cooking the shrimp.
  7. Stir in lime juice and adjust sweetness with sugar if necessary.
  8. Serve hot, garnished with chopped cilantro over a bed of Jasmine rice.

Notes

Leftover soup can be stored in the refrigerator for up to 3 days. For best results, store shrimp separately if not fully consumed. You can prep stock and chop aromatics a day in advance.