Tom yum soup

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5 from 2 votes

This classic Thai soup is a delicious mix of fresh flavors, seafood, and a bit of a spice kick. Perfect any time.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer/Starter, Lunch

Cuisine: Thai

Servings:

Calories: 135kcal

Author: Caroline's Cooking

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Ingredients

8 oz shell on shrimp prawns, medium-large
1 stalk lemongrass
2 kaffir lime leaves (or 3 if small)
⅔ in galangal around 2 - 3 slices
3 birdseye chilis
1 clove garlic
3 cups water
¼ large onion (or ½ small)
3 grape tomatoes (or cherry tomatoes)
4 oz oyster mushrooms (4oz is approx ½ cup once sliced)
1 tablespoon fish sauce
½ tablespoon nam prik pao optional, or more, to taste
1 lime juice ie juice from 1 lime
1 stem cilantro coriander - to garnish

US Customary - Metric

Instructions

Remove the shells from the shrimp and de-vein them (use the tip of a knife to open along the outside edge where it looks darker and remove the gut tract). Place the shrimp shells in a pot and set shrimp aside for later.
Remove the outer leaf from the lemongrass stem then cut the stem into lengths of around 2 in/5cm. Smash them slightly with a rolling pin/wooden spoon/handle of other utensil. Roughly tear the lime leaves and add both to the pot with the shrimp shells.
Peel (you don't need to be too perfect) and cut the piece of galangal into thin slices. Slice the chilis and peel and roughly chop or slice the garlic. Smash lightly in pestle and mortar then add all to the pot.
Thinly slice the onion and halve the tomatoes. Trim the stems from the mushrooms and cut them into slices. Set all aside for later.
Add the water to the pot with the shrimp shells. Cover with a lid and warm over a medium-high heat until the liquid comes to a boil. Reduce heat slightly and simmer for around 10-15 minutes.
By this time, the liquid should be slightly cloudy and have a good smell to it. Pour this aromatic shrimp stock through a strainer and discard the shells etc. Return the liquid to the pot and bring back to a simmer.
Add the onion and mushrooms to the stock and allow to cook for around 2 - 3 minutes. Add the shrimp and tomatoes and allow to cook for around 1 minute until the shrimp are cooked through.
Remove from the heat and add the nam prik pao (if using), fish sauce and lime juice. Stir them through, check seasoning and add a little more of any of them if needed, then serve, garnished with some cilantro leaves.

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Notes

If you don't have shell-on shrimp, you can also use a combination of shrimp or fish stock and slightly less shelled shrimp. Just use the stock in place of the water (you can dilute it slightly if strong) and simmer with the aromatics in the same way as in recipe. Then add the shrimp in the same way later.

Nutrition