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Easy Thai Tom Yum Soup Recipe with Shrimp for Busy Weeknight Dinner
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Easy Thai Tom Yum Soup Recipe with Shrimp for Busy Weeknight Dinner

A fast, beginner-friendly shrimp tom yum with a tangy, savory, aromatic broth, tender mushrooms, tomatoes, and adjustable heat. Serve it as a light dinner or alongside steamed rice.
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 6 cups 1.4 L low-sodium chicken or seafood broth
  • 2 lemongrass stalks trimmed and cut into 4-inch (10 cm) pieces, then lightly bruised
  • 1 tablespoon 15 g thinly sliced fresh galangal, or fresh ginger
  • 4 makrut lime leaves about 1 g, torn, optional
  • 8 ounces 225 g cremini or white mushrooms, sliced
  • 1 medium tomato about 5 ounces/140 g, cut into wedges
  • 1 pound 454 g large raw shrimp, peeled and deveined, tails on or off
  • 1 tablespoon 15 g Thai roasted chili paste (nam prik pao)
  • 2 tablespoons 30 ml fish sauce
  • 2 teaspoons 8 g granulated sugar
  • 3 tablespoons 45 ml fresh lime juice, plus more to taste
  • 1 to 2 Thai chiles or serrano chiles about 5 to 10 g, thinly sliced, optional
  • 1/4 cup 15 g loosely packed cilantro leaves, for serving
  • Cooked jasmine rice optional, for serving

Instructions

  • Pour the broth into a soup pot. Add the lemongrass, galangal or ginger, and makrut lime leaves, if using. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 8 minutes to infuse the broth.
  • Add the mushrooms and tomato. Simmer for 4 to 5 minutes, until the mushrooms are tender and the tomato begins to soften.
  • Stir in the Thai roasted chili paste, fish sauce, and sugar until the chili paste dissolves. Taste the broth carefully and adjust with a little more fish sauce for saltiness or sugar to soften the tart flavor, if needed.
  • Add the shrimp and simmer gently for 2 to 3 minutes, just until they turn pink, opaque, and curled. Do not boil hard or cook them longer than needed.
  • Remove the pot from the heat. Stir in the lime juice and sliced chiles, if using. Remove and discard the lemongrass, galangal or ginger slices, and lime leaves before serving if desired.
  • Ladle the soup into bowls and top with cilantro. Serve immediately, with cooked jasmine rice on the side if you would like a more filling dinner.