soupthaisimmered
Thai Tom Yum Soup with Shrimp
A traditional Thai spicy and sour shrimp soup made with shrimp stock, herbs, and lime juice.
From YouTube · Jul 25, 2025
A traditional Thai spicy and sour shrimp soup made with shrimp stock, herbs, and lime juice.
20 min
Prep time
10 min
Cook time
30 min
Total time
4 servings
Yield
Ingredients
18 ingredients- 12–15 medium or large shrimp, peeled and deveined
- 4 cups homemade shrimp stock or unsalted chicken stock
- 2 lemongrass stalks, bottom halves smashed and cut into 2-inch pieces
- 6 makrut lime leaves
- 8 thin slices galangal
- 2–5 Thai chillies, pounded or finely minced
- 7 oz oyster mushrooms, torn into bite-sized pieces
- 1/4 cup Thai chilli paste
- 3 tablespoons fish sauce
- 1/2 cup fresh lime juice
- 1 teaspoon sugar, if needed
- Chopped cilantro or sawtooth coriander, to garnish
- Jasmine rice, optional for serving
- Shrimp heads and shells, if making shrimp stock
- 1 tablespoon neutral oil, if making shrimp stock
- 4¼ cups water, if making shrimp stock
- 1/4 cup finely chopped daikon, optional for the stock
- 1/4 cup finely chopped onion, optional for the stock
Method
10 steps- To make shrimp stock, heat the oil in a stockpot over medium-high heat. Add the shrimp heads and shells with the daikon and/or onion, if using.
- Sauté while pressing the shrimp heads with a spatula. When the residue on the bottom begins to brown, add the water and scrape up the browned bits.
- Bring to a simmer and cook for 5 minutes. Strain out the shells and measure the stock, adding enough water to make 4 cups.
- To make the soup, add the stock, lemongrass, galangal, chillies and mushrooms to a clean pot.
- Bruise the makrut lime leaves, tear them into large pieces and remove the tough centre ribs. Add them to the pot.
- Bring to a simmer and cook for approximately 5 minutes. The lemongrass, galangal and lime leaves are for infusion and should be removed before eating.
- Loosen the Thai chilli paste with a ladleful of hot broth, then stir it into the soup with the fish sauce.
- Bring the soup to a boil and add the shrimp. Cook for 30–50 seconds, then turn off the heat and allow the residual heat to finish cooking them for approximately 1 minute.
- Add the lime juice. Taste and adjust the fish sauce, lime or chilli. Add the sugar only if needed to balance excessive sourness.
- Stir in the cilantro and serve immediately, with jasmine rice if desired.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
