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How to Make Authentic Thai Shrimp Tom Yum Soup with Spicy Chili Oil

Dive into the bold flavors of Thailand with this aromatic Tom Yum soup, bursting with juicy shrimp, tangy lemongrass, and fragrant herbs. Topped with a drizzle of homemade chili oil, this soup offers a perfect balance of heat, acidity, and umami that will transport your taste buds straight to the streets of Bangkok.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Shrimp Tom Yum with Chili Oil is a perfect balance of spicy, sour, and savory flavors, featuring succulent shrimp in a fragrant lemongrass broth topped with a kick of homemade chili oil.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

For the Tom Yum Soup:

  • 6 cups chicken or seafood broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn
  • 2-inch piece of galangal, sliced
  • 3 Thai bird's eye chilies, bruised
  • 1 lb (450g) large shrimp, peeled and deveined
  • 8 oz (225g) mushrooms, sliced (preferably straw mushrooms)
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2 roma tomatoes, quartered
  • 1/2 cup cilantro leaves, chopped

For the Chili Oil:

  • 1/2 cup vegetable oil
  • 2 tbsp Thai chili flakes
  • 1 tsp garlic powder
  • 1/4 tsp salt

Instructions

  1. Start by making the chili oil. In a small saucepan, heat the vegetable oil over medium heat until shimmering.

  2. Remove from heat and stir in the Thai chili flakes, garlic powder, and salt. Set aside to cool.

  3. For the soup, in a large pot, bring the broth to a boil over high heat.

  4. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Reduce heat and simmer for 10 minutes to infuse the broth.

  5. Add the mushrooms and simmer for another 2 minutes.

  6. Stir in the fish sauce, lime juice, and palm sugar until the sugar dissolves.

  7. Add the shrimp and tomatoes. Cook for 2-3 minutes until the shrimp are pink and cooked through.

  8. Taste and adjust seasoning if needed with more fish sauce, lime juice, or sugar.

  9. Remove from heat and stir in the chopped cilantro.

  10. Ladle the soup into bowls, making sure each serving has a good mix of shrimp and vegetables.

  11. Drizzle each bowl with 1-2 teaspoons of the prepared chili oil.

  12. Serve immediately, with extra lime wedges and chili oil on the side.

Chef's Notes

  • For a milder version, reduce the number of Thai chilies or remove the seeds before adding to the broth.
  • Can't find galangal? Substitute with ginger for a similar flavor profile.
  • To make this soup creamy, stir in 1/2 cup of coconut milk just before serving.
  • The chili oil can be stored in an airtight container in the refrigerator for up to 2 weeks.
  • For a vegetarian version, use vegetable broth and replace shrimp with firm tofu cubes.

Nutritional Info

Per serving (approximately):

  • Calories: 320
  • Protein: 25g
  • Healthy Fats: 18g
  • Carbohydrates: 15g
  • Rich in Vitamin C, B vitamins, and minerals from the herbs and seafood

Serving Suggestions

Serve this vibrant soup as a main course for dinner, paired with steamed jasmine rice on the side to soak up the flavorful broth. For a complete Thai-inspired meal, accompany with a green papaya salad and mango sticky rice for dessert. Garnish with extra cilantro leaves and a lime wedge for added freshness. This soup is perfect for chilly evenings or when you're craving a taste of Thai cuisine at home.