Shrimp Tom Yum Soup
A delightful Thai soup that beautifully merges spicy, sour, and aromatic flavors with shrimp, mushrooms, and coconut milk, perfect for a warming meal.
Ingredients
Base Ingredients
- 3 cups vegetable stock (24 ounces)
- 3 inches lemongrass stalk (cut into 1-inch pieces and lightly smashed)
- 2 tablespoons galangal root (sliced)
- 2 pieces Kaffir lime leaves (whole)
- 2 pieces shallots (sliced)
Main Ingredients
- 8 ounces shrimp (peeled and deveined, fresh or frozen)
- 1 cup straw Enoki mushrooms (whole)
- 1 tablespoon fish sauce
- 1 cup coconut milk (or cream, 8 ounces)
- 1/4 cup mild chili paste (or Tom Yum chili paste, adjust for spice level)
- 10 pieces cherry tomatoes (halved)
- 1 to 2 pieces Bird’s Eye chilis (sliced, for desired spiciness)
- 1 piece lime (juiced)
Instructions
Preparation
- Start by preparing your mise en place, gathering all your ingredients and tools.
- In a large pot, pour in the vegetable stock and add the lemongrass, galangal root, Kaffir lime leaves, and sliced shallots. Bring to a boil over high heat.
Cooking
- Once boiling, reduce heat to medium-low and let it simmer for 5 minutes.
- Add the shrimp and mushrooms, along with the fish sauce. Simmer for an additional 2 to 3 minutes until shrimp turn pink.
- Stir in the coconut milk and chili paste until well combined.
- Add the cherry tomatoes and Bird's Eye chilis, allowing the soup to heat until just steaming (do not boil).
- Finish by adding the fresh lime juice.
Serving
- Ladle the soup into bowls, optionally garnishing with additional sliced chilis, fresh cilantro, or Thai basil.
- Serve hot with steamed jasmine rice and lime wedges for added flavor.
Notes
For the best flavor, use fresh ingredients. Adjust spice level to your preference, and consider variations like more veggies or a different protein.