Tom Yum Soup (Thai Soup Recipe)
Tom Yum Soup is a sweet-sour-spicy shrimp soup you’ll crave! This easy recipe features fresh shrimp, galangal, makrut leaves, and lemongrass for restaurant-worthy flavor.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: Thai
Keyword: soup recipes, tom yum, tom yum goong
Servings: 4
Author: Amy
- 10 ounces of large to extra large shrimp shells and meat separate (do not discard shells).
Broth:
- 1 cup of sweet yellow onion sliced
- 2 cloves garlic smashed
- 2 stalks of lemongrass outer layers peeled, smashed
- 3-5 ” piece of Galangal cut into slices (you can substitute with ginger)
- 2 Thai or jalapeno chilis
- 5 kaffir lime leaves torn roughly (optional)
- 3 cup water
- 1/2 cup chicken stock/broth low sodium
Soup:
- 4 ounces mixed mushroom
- ½ sweet yellow onion peeled and cut into thin wedges
- 1-14.5 ounce can of fire roasted diced tomatoes
- 1-2 tablespoons coconut sugar
- 1 1/2 tbsp Thai roasted chili paste
- ½ cup of coconut cream
- 3 tablespoons fish sauce plus more to taste
- 2-3 tablespoons fresh lime juice
Toppings:
- Fresh cilantro chopped
- Extra Slices of chili
Make the Broth
Peel the prawns. Place shells in a pot, Set meat aside.
Add the garlic, chili and lemongrass, kaffir lime leaves (if using), galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
Strain the broth, discard the prawn shells etc, then return broth into the same pot over low heat.
Make the Soup
Add onions and mushrooms, simmer for 3 minutes.
Add tomatoes, simmer for 1 minute.
Add prawns, simmer for 2 minutes or until just cooked.
Stir in sugar, Thai Chili Paste, fish sauce and coconut milk, simmer for 1 minute.
Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste
Ladle into bowls and serve with fresh cilantro and fresh chili!