Authentic Tom Yum Soup with Shrimps
Authentic Tom Yum Soup with Shrimps
Experience the bold, classic flavours of Thailand with Tom Yum Soup. Made with shrimp, lemongrass, kaffir lime leaves, mushrooms, bird’s eye chillies and Tom Yum paste, this hot and sour soup is easy to prepare at home and packed with authentic Thai flavour.
Step-by-step recipe
Boil the Stock
Bring the chicken or vegetable stock to a boil in a medium saucepan.
Infuse the Aromatics
Add the chopped lemongrass, kaffir lime leaves and sliced bird’s eye chillies. Simmer for 5 minutes to infuse the stock with their flavour and aroma.
Add the Tom Yum Paste and Mushrooms
Stir in the Tom Yum paste and sliced mushrooms. Mix well until the paste is fully incorporated into the stock.
Cook the Shrimps
Add the shrimps and cook for 2–3 minutes, or until they turn pink and are cooked through without becoming tough.
Season the Soup
Remove the saucepan from the heat, then stir in the fish sauce and freshly squeezed lime juice.
Garnish and Serve
Serve the soup hot and garnish it with fresh cilantro. Add extra sliced chilli or lime wedges according to preference.
Tips and serving
Adjust the Spice
Add more or fewer bird’s eye chillies according to your preferred spice level.
Use Even Heat
A medium saucepan helps distribute the heat evenly and keeps the flavours of the soup balanced.
Serve Fresh
Serve immediately to enjoy the full aroma of lemongrass, lime, chilli and fresh cilantro.
More information
How to Make Tom Yum Soup with Shrimp
Tom Yum soup is known for its hot, sour and aromatic profile. This recipe uses shrimp, lemongrass, kaffir lime leaves, bird’s eye chillies, mushrooms, fish sauce, lime juice and Tom Yum paste to build its flavour.
Simple Cooking Method
The method is straightforward: simmer the stock with the aromatics, stir in the paste and mushrooms, then add the shrimp briefly until just cooked. Finish with fish sauce, lime juice and fresh cilantro for a balanced result.
Serving and Flavor Tips
Adjust the number of bird’s eye chillies to suit your preferred spice level, and serve the soup immediately so the aroma of lemongrass and lime stays fresh.