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How to Make Authentic Thai Tom Yum Soup with Shrimp and Lemongrass

Dive into the flavors of Thailand with this aromatic Tom Yum Soup. Featuring plump shrimp, fragrant lemongrass, and a perfect balance of hot and sour notes, this soup is both comforting and invigorating. It's a restaurant-quality dish you can easily recreate at home for a taste of Southeast Asian cuisine.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Tom Yum Soup with Shrimp and Lemongrass is a vibrant Thai soup that balances hot, sour, and aromatic flavors. This comforting dish features succulent shrimp in a fragrant broth infused with lemongrass, lime, and chili.

Recipe Details

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

Ingredients

  • 6 cups chicken or seafood broth
  • 3 stalks lemongrass, tough outer layers removed, bruised and cut into 4-inch pieces
  • 3 kaffir lime leaves, torn
  • 2-inch piece of galangal or ginger, sliced
  • 2 Thai bird's eye chilies, sliced (adjust to taste)
  • 1 cup mushrooms, sliced (preferably straw mushrooms)
  • 1 lb large shrimp, peeled and deveined
  • 2 roma tomatoes, quartered
  • 1/2 red onion, sliced
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar or brown sugar
  • 1/4 cup cilantro leaves, chopped
  • 2 green onions, sliced

Instructions

  1. In a large pot, bring the broth to a boil over medium-high heat.

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

  3. Add mushrooms and simmer for 2 minutes.

  4. Add shrimp, tomatoes, and red onion. Cook for 3-4 minutes until the shrimp turn pink and are just cooked through.

  5. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.

  6. Remove from heat and discard lemongrass pieces and kaffir lime leaves if desired.

  7. Garnish with cilantro and green onions.

  8. Serve hot in bowls, optionally with steamed jasmine rice on the side.

Chef's Notes

  • For a vegetarian version, use vegetable broth and replace shrimp with firm tofu cubes.
  • If you can't find kaffir lime leaves, substitute with 1 teaspoon of lime zest.
  • To make it creamier, add 1/2 cup of coconut milk at the end of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Nutritional Info

Per serving (approximate): 220 calories, 25g protein, 10g carbohydrates, 2g fiber, 8g fat. High in vitamin C, B vitamins, and omega-3 fatty acids from the shrimp. The soup is also rich in antioxidants from the herbs and spices.

Serving Suggestions

  • Serve with a side of steamed jasmine rice to make it a more substantial meal.
  • Pair with a cold Thai iced tea for a refreshing contrast.
  • Garnish with extra lime wedges and fresh Thai basil leaves for added aroma.
  • For a complete Thai-inspired meal, serve alongside spring rolls or a green papaya salad.