Thai · Lunch · Dinner
Tom Yum Shrimp Soup
ต้มยำกุ้ง (Tom Yum Goong)
A clear, fragrant Thai broth with lemongrass, galangal and lime leaves, packed with juicy shrimp and mushrooms. It is bright with lime, gently fiery and very light.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 9% · Protein 53%
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Ingredients
For 4 servings- 1 lb450 glarge shrimp, peeled and deveined
- 2 cups480 glow-sodium chicken broth
- 3 cups720 gwater
- 3 stalks60 glemongrass stalks
- 5 cm piece30 ggalangal, thinly sliced
- 6 leaveskaffir lime leaves
- 48 gThai bird's eye chillies, lightly crushed
- 3 cups200 goyster mushrooms, torn
- 2 medium240 gtomatoes, cut into wedges
- 1 tbsp18 gfish sauce
- 4 tbsp60 gfresh lime juice
- 2 tsp11 gThai roasted chilli paste (nam prik pao) (optional)
- 1 tspsugar
- 1/2 cup8 gfresh coriander (cilantro), chopped
Steps
- 1
Trim the lemongrass, cut it into 5 cm lengths and bruise each piece with the back of a knife.
- 2
Tear the lime leaves in half and remove the tough central vein.
- 3
Pour the broth and water into a large pot and bring to a boil.
- 4
Add the lemongrass, galangal, lime leaves and chillies, then simmer for 5 minutes to infuse.
- 5
Add the mushrooms and tomatoes and simmer for 3 minutes until just soft.
- 6
Stir in the fish sauce, sugar and chilli paste, if using.
- 7
Add the shrimp and simmer gently for 2 to 3 minutes until pink, opaque and cooked through to 63 °C / 145 °F.
- 8
Take the pot off the heat and stir in the lime juice.
- 9
Taste and add a little more lime juice if you want it sharper.
- 10
Ladle into bowls and scatter over the coriander. The lemongrass, galangal and lime leaves are for flavour and are not usually eaten.
Swaps, storage and make-ahead
Swaps
- Use halved cherry tomatoes instead of tomato wedges for a sweeter, prettier bowl.
- Swap the shrimp for thinly sliced chicken breast, simmering it until cooked through to 74 °C / 165 °F.
- Replace the oyster mushrooms with straw or button mushrooms if oyster mushrooms are hard to find.
- If you can't find galangal, use fresh ginger instead, though the flavour will be warmer and less piney.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot. The soup is best eaten fresh because the shrimp toughen when reheated, and it should not be frozen.
Make ahead
Prep the lemongrass, galangal and lime leaves up to a day ahead and chill them in a sealed container. You can also infuse the broth in advance and refrigerate it, then reheat it and add the mushrooms, tomatoes, shrimp and lime juice just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansFishCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (570 g) | Per 100 g | |
|---|---|---|
| Calories | 147 kcal | 26 kcal |
| Protein | 19.9 g | 3.5 g |
| Carbohydrates | 14.7 g | 2.6 g |
| of which sugars | 4.1 g | 0.7 g |
| Fiber | 2.2 g | 0.4 g |
| Fat | 1.6 g | 0.3 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 1,290 mg | 226 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
