If you have ever craved a soup bursting with layers of bright, tangy, and spicy flavors, then you absolutely must try this Tom Yum Soup (Thai Shrimp Soup) Recipe. It’s the perfect harmony of fragrant lemongrass, fiery chillies, and fresh lime juice mingling with succulent shrimp and earthy mushrooms. Every spoonful is like a little trip to Thailand, bringing warmth and zest that awaken your taste buds and comfort your soul.
Ingredients You’ll Need
Getting the ingredients right is the secret behind the vibrant flavor profile of this Tom Yum Soup (Thai Shrimp Soup) Recipe. Each item plays a crucial role, from the shrimp providing sweetness and texture to the kaffir lime leaves that add a unique citrus aroma that you just can’t find in other dishes.
- 300g / 10oz whole prawns/shrimp (with heads and shells on): Using whole shrimp adds a deep, rich seafood flavor to the broth that’s absolutely essential.
- 3 cups (750 ml) water: The base liquid that allows all the flavors to mingle beautifully without overpowering the soup.
- 1/2 cup (125 ml) chicken stock/broth (low sodium): Adds a savory depth to the soup that balances the bright and spicy elements.
- 2 stalks of lemongrass (outer layers peeled): Lemongrass infuses the soup with its signature citrusy fragrance.
- 1.5 cm piece of galangal (cut into 4 slices): This ginger-like root provides a peppery, pine flavor that’s classic in Thai cooking.
- 5 kaffir lime leaves (torn roughly): Their intense aroma lifts the soup’s citrus character to the next level.
- 2 Thai or birdseye chillies: These chillies bring potent heat; adjust to taste for that perfect spicy kick.
- 3 garlic cloves: Adds warmth and depth with its mellow pungency once cooked.
- 120g / 4oz oyster mushrooms: These tender mushrooms soak up the soup’s flavors and add a subtle umami richness.
- 1 roma tomato (cut into wedges): Provides slight sweetness and acidity to balance the spice.
- 1/2 white onion (medium sized, cut into 1 cm wedges): Adds a gentle sweetness and lovely texture when simmered.
- 1 tsp sugar: Just enough to round out the tartness and spice without being too sweet.
- 3 tbsp fish sauce: The quintessential Thai seasoning that brings salty, savory umami perfection.
- 3 tbsp lime juice: Fresh lime juice gives Tom Yum its distinct tangy brightness.
- Coriander/cilantro (for garnish): Fresh herbs add a pop of color and lively flavor with every bite.
- 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa): Adds complexity with smoky, spicy notes.
- 1/3 cup (75 ml) evaporated milk: Creams the broth slightly, balancing heat and acidity for a luscious finish.
How to Make Tom Yum Soup (Thai Shrimp Soup) Recipe
Step 1: Prepare the Aromatics and Broth
Start by bruising the lemongrass stalks to release their fragrant oils—just a gentle bash with the back of your knife will do. Combine the lemongrass, galangal slices, torn kaffir lime leaves, whole garlic cloves, and Thai chillies with water and chicken stock in a pot. Bring this mixture to a gentle boil then reduce to a simmer. This step allows your broth to infuse with those signature Thai flavors, creating a vibrant base for the soup.
Step 2: Add the Vegetables and Mushrooms
Once your broth is simmering and fragrant, toss in the sliced onions, oyster mushrooms, and tomato wedges. These ingredients build the texture and body of the soup, making each spoonful nourishing and satisfying. Let it simmer until the onions become translucent and the mushrooms tender, absorbing the bold flavors simmering around them.
Step 3: Cook the Shrimp
Add the whole shrimp, shells and heads intact, into the broth. Cooking the shrimp in the soup lets them release extra sweetness into the broth while keeping the meat juicy and tender. It only takes a few minutes – when the shrimp turn pink and curl up, they’re perfectly cooked.
Step 4: Season and Finish
Time to balance your soup with sugar, fish sauce, and lime juice. Stir in your Thai roasted chili sauce for that lovely smoky spice. Finally, add the evaporated milk to mellow out the heat and create a luscious, creamy consistency. Taste and adjust seasonings as needed to find your favorite perfect balance between sour, salty, spicy, and sweet.
How to Serve Tom Yum Soup (Thai Shrimp Soup) Recipe
Garnishes
Nothing beats a final flourish of fresh coriander or cilantro sprinkled over the top—it adds brightness and an irresistible herbal note. A wedge of lime on the side is a great idea too, so everyone can add more zing if they wish.
Side Dishes
Serve your Tom Yum Soup alongside steamed jasmine rice; it’s ideal for soaking up every last drop of that flavorful broth. Or for a more authentic Thai experience, pair it with sticky rice and a light, crunchy salad to balance the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in coconut bowls or small hollowed-out pineapples to elevate the presentation and impress your guests. You can even add a few sprigs of fresh Thai basil or thinly sliced red chilies on top for a burst of color and extra aroma.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, transfer any leftovers into an airtight container and store them in the refrigerator. It will keep well for up to 2 days, but because of the fresh lime juice, the vibrant flavor is best soon after cooking.
Freezing
While you can freeze Tom Yum Soup, bear in mind that the shrimp texture can change and the fresh herbs lose some flavor. If you must freeze it, remove the shrimp first and freeze the broth and vegetables separately. Reheat gently and add fresh shrimp and herbs after thawing.
Reheating
Reheat the soup gently on the stovetop over medium-low heat. Add a splash of fresh lime juice and fresh herbs to revive the bright flavors. Avoid boiling to maintain the shrimp’s tenderness and the soup’s delicate balance.
FAQs
Can I use frozen shrimp for this Tom Yum Soup (Thai Shrimp Soup) Recipe?
Absolutely! Just thaw the shrimp completely before adding them to the soup. Fresh shrimp will always provide the best texture and flavor, but frozen is a convenient alternative.
Is there a vegetarian version of this soup?
Yes, to make a vegetarian Tom Yum Soup, omit the shrimp and fish sauce, and substitute vegetable stock for the chicken broth. Use mushroom or tofu to add protein and maintain the hearty texture.
What can I substitute for galangal if I can’t find it?
Ginger is the closest substitute to galangal. While it’s not an exact flavor match, it will still give your soup a warm, slightly peppery note similar to galangal.
How spicy is this soup? Can I adjust the heat?
This soup typically has a moderate to high level of spiciness thanks to the Thai chillies and roasted chili sauce, but you can easily dial back the heat by reducing the number of chillies or omitting the chili sauce altogether.
Why do we use shrimp heads and shells in the soup?
Including the shrimp heads and shells intensifies the seafood flavor of the broth, making it richer and more authentic. Don’t forget to strain the broth before serving if you prefer a cleaner texture.
Final Thoughts
I cannot recommend this Tom Yum Soup (Thai Shrimp Soup) Recipe enough! It’s a beautiful medley of fresh herbs, bright citrus, spicy kick, and comforting warmth all in one bowl. Whether you want to spice up a weeknight dinner or impress friends with a taste of authentic Thai cuisine, this soup truly delivers. Dive in, savor the flavors, and make it your new favorite soup!
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Tom Yum Soup (Thai Shrimp Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
Tom Yum Soup is a classic Thai hot and sour soup known for its bold flavors combining fragrant herbs, fresh prawns, mushrooms, and a touch of creamy evaporated milk. This easy-to-make recipe yields a comforting and aromatic dish with a perfect balance of spicy, sour, and savory notes.
Ingredients
Seafood and Broth
- 300g / 10oz whole prawns/shrimp (with heads and shells on)
- 3 cup (750 ml) water
- 1/2 cup (125 ml) low sodium chicken stock/broth
Herbs and Aromatics
- 2 stalks lemongrass, outer layers peeled
- 1.5 cm / 3/5″ piece galangal, cut into 4 slices
- 5 kaffir lime leaves, torn roughly
- 2 Thai or birdseye chillies
- 3 garlic cloves
Vegetables
- 120g / 4oz oyster mushrooms
- 1 roma tomato, cut into wedges
- 1/2 white onion (medium sized), cut into wedges about 1 cm thick
Seasonings and Garnishes
- 1 tsp sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)
- 1/3 cup (75 ml) evaporated milk
- Coriander/cilantro, for garnish
Instructions
- Prepare the broth: In a pot, combine the water and chicken stock. Add the peeled lemongrass stalks, galangal slices, kaffir lime leaves, Thai chillies, and garlic cloves. Bring the mixture to a gentle boil and let it simmer for about 10 minutes to infuse the broth with aromatic flavors.
- Add the prawns: Add the whole prawns with heads and shells into the broth. Cook for 3-4 minutes until the prawns turn pink and are just cooked through, then remove them and set aside to cool slightly.
- Add vegetables and seasonings: To the simmering broth, add the oyster mushrooms, roma tomato wedges, and white onion. Stir in the sugar, fish sauce, and Thai roasted chili sauce. Let the soup simmer for another 5-7 minutes until vegetables are tender.
- Finish the soup: Peel and devein the cooked prawns and return the cleaned prawns to the pot. Stir in the lime juice and evaporated milk, then simmer gently for another 2 minutes, ensuring the soup is hot but not boiling to avoid curdling the milk. Adjust seasoning to taste.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh coriander/cilantro. Serve immediately while fragrant and piping hot.
Notes
- Use fresh lemongrass and galangal for the most authentic flavor; if unavailable, dried versions can be a substitute but reduce quantity accordingly.
- Kaffir lime leaves can be bruised to release more aroma before adding to the broth.
- Adjust the number of chillies based on your spice preference; remove seeds for milder heat.
- Using whole prawns with heads and shells adds depth and sweetness to the broth.
- Evaporated milk adds creaminess without overpowering the sour and spicy notes.
- Thai roasted chili sauce (Nam Prik Pa) is optional but adds a smoky, spicy kick.
- For a lighter version, omit the evaporated milk or substitute with coconut water.
