Thai Tom Yum Soup with Shrimp – Homemade Version Recipe
Tom Yum is one of the most famous Thai soups – sour and spicy, fragrant with lemongrass and lime. In Thailand it’s eaten at any time of day, often as a quick meal in a street-side eatery. In this version we use ingredients available in Europe but keep the characteristic flavor – a perfect bowl for a cooler evening instead of regular chicken broth.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- raw shrimp - 300 g
- chicken or vegetable stock - 1 l
- lemongrass (stalks) - 2 pieces
- kaffir lime leaves - 4 pieces
- galangal or fresh ginger - 20 g
- mushrooms (button mushrooms or oyster mushrooms) - 150 g
- cherry tomatoes - 8 pieces
- fresh red chili pepper - 1 pieces
- fish sauce rybny - 3 tablespoon
- lime juice - 3 tablespoon
- sugar trzcinowy lub biały - 1 teaspoon
- coconut milk kokosowe (opcjonalnie, dla łagodniejszej wersji) - 100 ml
- shallot or small onion - 2 pieces
- fresh coriander - 2 tablespoon
Main Ingredient:
shrimp
Preparation
- Lightly crush the lemongrass with the handle of a knife to release its aroma, then cut into pieces about 4 cm long. Slice the chili lengthwise, remove the seeds if you want a milder soup, and cut into thin strips.
- Bring the stock to a boil in a saucepan. Add the lemongrass, kaffir lime leaves, slices of galangal or ginger, and the shallot. Simmer over low heat for about 10 minutes, until the broth is intensely fragrant with citrus and ginger.
- Add the mushrooms and cherry tomatoes. Cook for another 5 minutes, until the mushrooms soften but do not fall apart.
- Add the fish sauce, sugar and chili. Stir and taste – the broth should be salty, slightly sweet and spicy.
- Add the shrimp. Cook over medium heat for 2–3 minutes, until the shrimp turn pink and opaque. Do not cook them longer so they don’t become rubbery.
- Remove the saucepan from the heat. Add the lime juice and, if using, the coconut milk. Gently stir. Taste and, if needed, adjust the seasoning with more lime juice or fish sauce.
- Before serving, remove the larger pieces of lemongrass and the lime leaves from the soup (they are for aroma only, not for eating). Serve the soup hot, sprinkled with fresh coriander.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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