Tom Yum with Shrimp
A hot and sour Thai soup on a fragrant broth with lemongrass, galangal, mushrooms and shrimp.
Tom yum is the most recognizable Thai soup: hot, sour, salty and sweet meet in a single bowl. The aroma comes from lemongrass, kaffir lime leaves and galangal, while shrimp make it filling.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Aromatic broth
Bring the broth to a boil, add bruised lemongrass, galangal and lime leaves, simmer for 5 minutes.
- 2
Paste & mushrooms
Add the tom yum paste and mushrooms, simmer for another 5 minutes.
- 3
Add shrimp
Add the shrimp and cook for 3 minutes until pink.
- 4
Fish sauce
Stir in the fish sauce and, if you like, the coconut milk.
- 5
Lime & serve
Take off the heat and add lime juice. Serve with cilantro.
💡 Tips
- 💡
Don't overcook the shrimp — 2–3 minutes is enough or they turn rubbery.
- 💡
Balance at the end: fish sauce for salt, lime for sourness, sugar to round it out.
🔄 Swaps & variations
- 🔄
Make tom yum with chicken or mushrooms instead of shrimp for a seafood-free bowl.
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❓ Frequently asked questions
What's the difference between coconut and clear tom yum?
Tom yum nam sai is clear, hot and sour. Tom yum nam khon adds coconut milk or paste for a milder, creamier broth. Both are classic.
What replaces lemongrass, galangal and kaffir lime leaves?
Fresh is best, but in a pinch use lemon zest for lime, ginger for galangal and dried lemongrass. Ready-made tom yum paste also helps.
Do you eat the aromatics or remove them?
Lemongrass, galangal and lime leaves are for aroma, not eating — set them aside or remove before serving.
