Let the spicy flavors of Thailand seduce your taste buds! Tom Yum Soup is a quick, easy, and healthy weekday recipe. This brothy version is made with shrimp!
This Thai Seafood Soup is packed with flavor and ready in minutes. I first tried a version of tom yum soup on a trip to Thailand and knew I had to try to replicate it at home. This version is my attempt at using ingredients that are easier to find in the US
It’s bright and flavorful thanks to many Lime, Chili and Ginger. The big, bold flavor comes together in no time, making it perfect for a quick weeknight meal.
Tom Yum is a traditional Thai hot and sour soup found across the country. There are many variations of tom yum out there, from creamy versions made with coconut milk to clear broths or ones that vary depending on the protein, from shrimp to chicken to pork.
This special version has a clear broth and is made with shrimp.
Ingredients in Tom Yum Soup
Tom yum soup is typically seasoned with Thai Chili, Lemongrass, Makrut Lime Leaves, Galangal, Lime and Fish Sauce. Some type of animal protein and mushrooms are also usually cooked in the broth and then served with fresh cilantro.
This recipe includes Lime zest instead of Makrut Lime leaves and ginger instead of galangal to make shopping easier. The protein of choice in this recipe is shrimp, but you can use any type of seafood you like.
Thai chilies are small, thin chilies that can be either green or red. And these little peppers pack a punch! They’re pretty spicy, but that’s exactly what you want for this soup. If you can’t find Thai chilies at your local grocery store, serrano or jalapeño peppers are suitable substitutes.
The best shrimp to buy
When it comes to buying shrimp, you can buy them peeled and deveined. This certainly saves a lot of extra prep work, though If you do the work yourself, you can use the shells to make a shrimp broth, which you’ll use in place of water in this recipe.
For a quick shrimp broth, sauté the shells in a little oil for a few minutes, cover with water, simmer for a few more minutes, then strain. You can also save the mussels and make this shellfish stock for storage.
If you’re not sure how to peel and devein shrimp, don’t worry. We’ll cover you. Read our handy guide to peeling and deveining shrimp.
- TOP! As this recipe calls for shrimp, you can explore as far as your taste allows. You might want to try squid, clams, or firm-fleshed fish like cod or halibut. Choose the seafood you like the most.
What is Lemongrass?
Fresh lemongrass is a long, tall grass with a thick stalk. It is sometimes sold pre-cut in pieces three inches long. The outer layers are very tough, so you’ll want to make sure you have a sharp knife to cut through them. Peel them off and only use the inner part.
Lemongrass is readily available in my area, but if you can’t find it where you live, you can use a few lemon slices instead. It won’t taste exactly the same as lemongrass, but it should be close enough.
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Soy sauce vs. fish sauce
And finally, I chose soy sauce instead of fish sauce because I have a fish allergy, but fish sauce is the go-to ingredient for those who don’t have a problem. Feel free to swap the soy sauce for fish sauce.
What to serve with tom yum soup
This soup is broth. When you fancy a heavier meal, serve with a bowl of rice or with this light and flavorful Thai Noodle Salad to balance out the soup’s spiciness.
Make-ahead and storage tips
The soup will keep in the fridge for a few days. When the leftovers are reheated, be sure to squeeze in some fresh lime juice to spice up the soup again.
I do not recommend freezing this soup.
More soups from all over the world
- Cambodian Coconut Shrimp Soup
- Cioppino
- Rice stew from Puerto Rico with shrimp and pigeon peas
- Moqueca (Brazilian fish stew)
- Bouillabasse
Tom Yum Soup (spicy Thai soup with shrimp)
It’s worth the extra time and energy to seek out lemongrass for its subtly nuanced citrus flavor. You can usually find it in Asian grocery stores. But if you can’t find lemongrass, you can substitute lemon slices.
ingredients
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1/2 pound shrimp, peeled and deveined
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2 sticks of lemongrass (see recipe note)
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6 cups water or shrimp stock
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4 garlic cloves, chopped
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2 Thai (bird’s eye) chilies, sliced or more to taste
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1 lime, grated and juiced
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1 cup sliced mushrooms
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1 teaspoon grated ginger
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1 teaspoon of sugar
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2 teaspoons soy or fish sauce, plus more to taste
- Serve:
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coriander leaves
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lime wedges
method
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Prepare the ingredients:
If you haven’t already done so, peel and devein the shrimp. (Instead of water, mussels can be used to make shrimp broth, which is used in this recipe.)
To prepare the lemongrass, snip off about an inch from the bottom and about four inches from the pointed tips. It should be about a foot long after you cut it. Peel off the tough outer layers until you reach the yellowish tender core.
Using the back of a knife, gently crush the lemongrass and tie each stem in a knot to reveal the different layers.
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Prepare soup:
Fill a medium saucepan with 6 cups water or shrimp stock. Place the lemongrass in the saucepan and cover. Place the pot on high heat and bring to a boil. Reduce to a simmer and add the garlic, chili, lime zest, mushrooms, ginger, sugar, and soy (or fish) sauce. Boil 3 minutes.
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Cook the shrimp and adjust the spices:
Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.
Taste the soup, adding more chilies, lime juice, and/or soy sauce to adjust the spiciness, acidity, or saltiness, as desired.
4 serving soup: Divide the soup among plates and serve with coriander leaves, more chopped chili peppers, and lime wedges.
