A fresh Thai shrimp tom yum soup that's spicy, tangy, and savory all at once! A clear broth infused with lemongrass, kaffir lime leaves, galangal, and chilies. Thailand's most popular soup — warming and refreshing.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g large fresh shrimp, peeled (tails left on)
- 1 liter chicken broth or water
- 2 stalks lemongrass, bruised and cut
- 5 leaves kaffir lime leaves
- 3 inch piece galangal, sliced
- 200g button mushrooms, halved
- 2 tomatoes, cut into wedges
- 3-5 red bird's eye chilies, bruised
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tsp granulated sugar
- 1 tsp red chili paste (nam prik pao), optional
- 1 stalk green onion, sliced
- cilantro leaves, for garnish
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👩🍳 Instructions
- 1 Bring the broth to a boil in a pot
- 2 Add the lemongrass, kaffir lime leaves, and galangal to the broth, and cook for 5 minutes to release the aromas
- 3 Add the mushrooms and cook for 3 minutes
- 4 Add the shrimp, bird's eye chilies, and tomatoes
- 5 Cook until the shrimp are done (turned pink, about 3-4 minutes)
- 6 Add the fish sauce, lime juice, sugar, and chili paste, if using
- 7 Taste — it should have a balance of sour, salty, spicy, and a hint of sweet
- 8 Turn off the heat and sprinkle with green onion and cilantro leaves
- 9 Serve hot straight from the pot
💡 Tips
• A great tom yum is all about balance: tangy lime + salty fish sauce + spicy chili
• Add the lime juice AFTER turning off the heat so the fresh sourness doesn't fade
• The lemongrass, kaffir lime leaves, and galangal aren't meant to be eaten — they're just for flavoring
📊 Nutrition Facts / serving
140
Calories (kcal)
18 g
Protein
4 g
Fat
10 g
Carbs
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