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Thai Tom Yum Soup with Shrimp

This homemade Thai Tom Yum Soup with Shrimp bursts with authentic flavors and is a comforting hug in a bowl, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For Shrimp Stock
  • 4 cups shrimp stock or unsalted chicken stock (homemade recommended for best taste) Homemade stock enhances flavor.
  • 12-15 medium or large shrimp head-on, shell-on (fresh is ideal) Use high-quality shrimp for best results.
  • 1 tablespoon neutral oil Grapeseed or canola recommended.
  • 4 1/4 cups water
  • 1/4 cup finely chopped daikon (optional)
  • 1/4 cup finely chopped onion (optional)
For Tom Yum Soup
  • 2 stalks lemongrass, smashed and cut into 2-inch pieces
  • 6 leaves makrut lime leaves, bruised
  • 8 slices galangal (or ginger if you can't find galangal)
  • 2-5 pieces Thai chilies, pounded or minced Adjust heat per your preference.
  • 7 oz oyster mushrooms, torn into bite-sized pieces
  • 1/4 cup Thai chili paste (Nam Prik Pao)
  • 3 tablespoons fish sauce
  • 1/2 cup fresh lime juice
  • 1 teaspoon sugar Helps balance the flavors.
  • to taste chopped cilantro for garnish
  • to serve Jasmine rice Great for soaking up the flavorful broth.

Method
 

For the Shrimp Stock
  1. Heat the neutral oil in a large pot over medium heat. Add the shrimp heads and shells, along with the optional daikon and onion. Sauté until browned and fragrant, about 5-7 minutes.
  2. Pour in the water, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
  3. Once done, strain the stock through a fine-mesh sieve, discarding the solids.
For the Tom Yum Soup
  1. In the same pot, combine the strained shrimp stock, lemongrass, galangal, chilies, and oyster mushrooms. Add the bruised lime leaves as well.
  2. Bring to a simmer and cook uncovered for 5 minutes.
  3. Increase the heat to bring the mixture to a gentle boil.
  4. Add the Thai chili paste and fish sauce; stir well. Then, add the shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes.
  5. Remove from heat and stir in the fresh lime juice and sugar, adjusting seasoning as necessary.
  6. Ladle into bowls, garnish with chopped cilantro, and serve alongside jasmine rice. Enjoy the beautiful aromas!

Notes

This recipe can be customized to your preference with more or less spice. The soup is best enjoyed fresh, but leftovers can be kept in the fridge for up to 3 days.