Ingredients
- For the Soup:
- 4 cups shrimp stock or unsalted chicken stock
- 12–15 medium or large shrimp, shell-on and head-on if possible
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 6 makrut lime leaves, torn into pieces
- 8 slices galangal
- 2–5 Thai chilies, minced or crushed
- 7 ounces oyster mushrooms, torn into bite-sized pieces
- 1/4 cup Thai chili paste
- 3 tablespoons fish sauce
- 1/2 cup fresh lime juice
- 1 teaspoon sugar
- Fresh cilantro, chopped for garnish
- Jasmine rice for serving
- For the Shrimp Stock:
- Shrimp shells and heads
- 1 tablespoon neutral oil
- 4 1/4 cups water
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped daikon (optional)
Instructions
- Peel and devein the shrimp, reserving the shells and heads for the stock.
- Heat the oil in a stock pot over medium-high heat.
- Add the shrimp shells, heads, onion, and daikon, then sauté for several minutes until aromatic and orange in color.
- Pour in the water and bring to a simmer. Cook for 5 minutes.
- Strain the stock and reserve 4 cups for the soup.
- In a large pot, combine the shrimp stock, lemongrass, galangal, Thai chilies, mushrooms, and torn makrut lime leaves.
- Bring to a gentle simmer and cook for about 5 minutes to infuse the flavors.
- In a small bowl, mix the Thai chili paste with a little hot broth, then stir it into the soup.
- Add the fish sauce and bring the soup to a light boil.
- Add the shrimp and cook for 30 to 50 seconds until nearly cooked through.
- Turn off the heat and let the residual heat finish cooking the shrimp.
- Stir in the fresh lime juice and sugar.
- Taste and adjust seasoning if needed for the perfect balance of sour, spicy, and savory flavors.
- Garnish with chopped cilantro and serve hot with jasmine rice.
Notes
- Fresh lime juice gives the soup its authentic bright flavor.
- Galangal is preferred over ginger for traditional taste.
- The large herbs like lemongrass and lime leaves are typically not eaten.
- Adjust the Thai chilies to control the spice level.
- Add evaporated milk for a creamy Tom Yum variation.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze the broth separately for up to 2 months for best quality.
- Reheat gently to preserve the fresh citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 1180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 170mg
