Tom Yum Soup with Shrimp
Tom yum is sour, hot, salty and intensely fresh all at once. We make the clear version, tom yum goong nam sai: the broth is simmered on the shrimp shells, loaded with lemongrass, galangal and makrut lime leaves, and the lime juice goes in off the heat. Oyster mushrooms stand in for straw mushrooms — easy to find and they hold their shape beautifully.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Level
- Medium
- Per serving
- 130 kcal
Ingredients
For the broth
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What to use instead
Asian grocers sell lemongrass, galangal and makrut lime leaves, often frozen, which work perfectly. At a push, use half the amount of ginger instead of galangal — it’s spicier and less piney-citrus.
For the soup
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Peel the shrimp
Remove the heads and shells from the shrimp and keep them. Cut along the back and pull out the dark vein. Refrigerate the peeled shrimp.
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Step 2: Make the stock
Cover the heads and shells with the water, bring to the boil and simmer gently for 15 minutes. Strain — you’ll have a light, pinkish stock with a real shrimp flavour.
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Step 3: Prep the aromatics
Trim the tough tops and outer layers from the lemongrass, bruise the stalks with a pestle and cut into 4 cm lengths. Slice the galangal thinly, tear the lime leaves, discarding the central rib. Lightly crush the chillies and halve the shallots.
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Step 4: Infuse the broth
Return the stock to the heat, add the lemongrass, galangal, lime leaves, chillies and shallots and simmer for 5 minutes, until the kitchen smells of citrus.
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Step 5: Add mushrooms and tomatoes
Tear the oyster mushrooms into strips and halve the cherry tomatoes. Add to the broth and simmer for 3 minutes.
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Step 6: Cook the shrimp
Add the shrimp and simmer for 1–2 minutes until pink, opaque and curled. Don’t overcook them or they turn rubbery.
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Step 7: Season off the heat
Take the soup off the heat and stir in the fish sauce, sugar and lime juice. Taste and balance — more lime for sourness, more fish sauce for salt. Scatter with coriander leaves and serve.
Tips & variations
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Tip
Lemongrass, galangal and lime leaves are there for aroma, not for eating — in Thailand they are simply pushed to the side of the bowl. Never boil the lime juice: it turns bitter.
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Swap
Asian grocers sell lemongrass, galangal and makrut lime leaves, often frozen, which work perfectly. At a push, use half the amount of ginger instead of galangal — it’s spicier and less piney-citrus.
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Variation
For creamy tom yum nam khon, stir in 100 ml coconut milk and 1 tbsp Thai chilli jam (nam prik pao) at the end.
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Tip
Most fish sauces are just anchovies, salt and sugar, but some contain wheat-based additives — check the label if you need it gluten-free.
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Storage
Keeps in the fridge for up to 2 days. Shrimp overcook easily when reheated, so warm the soup until just hot and don’t boil it.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 130 kcal | 520 kcal |
| Protein | 19 g | 76 g |
| Fat | 2 g | 6 g |
| Carbohydrates | 10 g | 40 g |
Approximate values calculated from standard ingredient data.
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