Tom Yum Shrimp Soup – Known for its vibrant, aromatic, and spicy flavors, this soup is a staple in Thai restaurants worldwide. Whether you’re craving a bowl of this tangy broth or looking to impress guests with an authentic Thai dish, this recipe will not disappoint.
Today, I’ll walk you through everything you need to know about Tom Yum Goong (Shrimp), from the ingredients to helpful tips, variations, and how to serve it perfectly.
What is Tom Yum Shrimp Soup?
Tom Yum Shrimp Soup, or Tom Yum Goong, is a classic Thai soup known for its fragrant and flavorful broth. The term Tom Yum refers to the Thai method of boiling and Goong means shrimp. The soup’s main characteristics are its spicy, sour, and savory taste, achieved through a combination of lemongrass, kaffir lime leaves, galangal, chili paste, and lime juice.
This soup beautifully balances the heat from fresh Thai chilies with the refreshing sourness of lime, all while being enriched by the rich umami flavor from fish sauce and shrimp.
Tips and Tricks for the Best Tom Yum Shrimp Soup
Fresh lime juice: Always add lime juice at the end and off the heat to preserve its vibrant, fresh flavor. Cooking lime juice too long can make it bitter.
Don’t skimp on the aromatics: The trio of lemongrass, galangal, and kaffir lime leaves are non-negotiable. These are the backbone of the soup’s fragrant aroma and flavor.
Chili paste for richness: While fresh chilies give heat, Thai chili paste (Nam Prik Pao) adds a smoky, slightly sweet depth to the soup.
Adjust the heat: If you’re sensitive to spice, start with fewer Thai chilies and add more if needed. If you love it hot, leave the seeds in for extra fire!
Tom Yum Shrimp Soup Variations
While the classic version of Tom Yum Goong is beloved worldwide, there are several variations you can experiment with depending on your dietary preferences or ingredient availability.
- Tom Yum with Coconut Milk (Tom Yum Nam Khon): For a creamier version, add about ½ cup of coconut milk toward the end of the cooking process. This adds richness to the broth while toning down the heat.
- Vegetarian Tom Yum: Swap out the shrimp and fish sauce for tofu and soy sauce. The broth will still have a ton of flavor from the herbs and spices.
- Tom Yum with Chicken (Tom Yum Gai): Replace shrimp with bite-sized pieces of chicken for a protein variation. Cook the chicken until it’s no longer pink before adding the other ingredients.
- Tom Yum with Seafood (Tom Yum Talay): You can mix shrimp with other seafood like squid, fish, or mussels to create a hearty seafood version.
How to Serve Tom Yum Shrimp Soup
Tom Yum is best enjoyed piping hot, straight off the stove. Pair it with a bowl of steamed jasmine rice for a heartier meal, or serve it as an appetizer before the main course. The citrusy tang and spiciness of the soup make it a great starter to stimulate the taste buds.
Garnish each bowl with fresh cilantro and an extra wedge of lime for guests to squeeze on top. You can also provide extra fish sauce or chili flakes on the side for those who like to adjust the seasoning.
Storing and Reheating Tom Yum Shrimp Soup
Tom Yum Shrimp Soup is best enjoyed fresh, but if you have leftovers, here’s how to store it:
- Refrigeration: Store the soup in an airtight container in the fridge for up to 2 days. Keep the lime juice and fresh herbs separate, and add them when reheating to maintain their bright flavors.
- Freezing: You can freeze Tom Yum soup without the shrimp, as shrimp tend to get rubbery after freezing. Prepare the broth, and when ready to serve, add freshly cooked shrimp.
- Reheating: Reheat the soup gently on the stove over medium heat. Avoid boiling, as this can cause the shrimp to overcook and turn tough.
Frequently Asked Questions (FAQs)
What is the difference between Tom Yum and Tom Kha?
Both are Thai soups, but Tom Kha includes coconut milk, which gives it a creamier texture and slightly sweeter taste. Tom Yum is lighter, with a more pronounced spicy-sour flavor.
Can I make Tom Yum without shrimp?
Absolutely! You can replace shrimp with chicken, tofu, or other seafood like fish or squid. Adjust cooking times depending on your protein of choice.
Is Tom Yum Shrimp Soup healthy?
Yes, Tom Yum soup is low in calories, and it’s packed with antioxidants from the herbs and spices like lemongrass and galangal. It’s a great option if you’re looking for a light, nutritious meal.
How can I make the soup spicier?
To amp up the heat, leave the seeds in the Thai chilies, or add more chili paste. You can also offer extra chili flakes or oil on the side for people to adjust the spice level to their liking.
Tom Yum Shrimp Soup
Tom Yum Shrimp Soup - Known for its vibrant, aromatic, and spicy flavors, this soup is a staple in Thai restaurants worldwide. Whether you're craving a bowl of this tangy broth or looking to impress guests with an authentic Thai dish, this recipe will not disappoint.
Ingredients
For the Tom Yum Shrimp Soup:
- 4 cups shrimp stock (recipe below) or unsalted chicken stock
- 12 medium-sized shrimp (head-on, shell-on if making shrimp stock)
- 2 stalks lemongrass (use the bottom half only, smash until broken and cut into 2-inch pieces)
- 6 makrut lime leaves
- 8 slices of galangal
- 2-5 Thai chilies (to taste, smashed and cut into large pieces)
- 3 cups oyster mushrooms (tear large ones into bite-sized pieces)
- ¼ cup Thai chili paste (Nam Prik Pao)
- 3 tablespoons fish sauce
- ½ cup fresh lime juice
- 1 teaspoon sugar
- Chopped cilantro for garnish
- Jasmine rice for serving
For the Shrimp Stock:
- Shrimp shells and heads (from at least 12 shrimp)
- 1 tablespoon neutral oil
- 4 ¼ cups water
- ¼ cup chopped onion (optional)
Instructions
Make Your Own Shrimp Stock
- Sauté the shrimp heads and shells: In a stainless steel pot, heat the oil over medium-high heat. Add the shrimp heads and shells (and the onion, if using) and sauté them.
- Press down on the shrimp heads with your spatula to release all the flavorful tomalley (that’s the good stuff inside the heads!).
- Deglaze with water: Once the bits stuck to the bottom of the pot start to brown and your kitchen smells like grilled shrimp heaven, deglaze the pot by adding the water. Scrape up all the caramelized bits from the bottom—this is where the flavor is!
- Simmer and strain: Bring the stock to a gentle simmer and let it cook for about 5 minutes. Strain the stock through a fine mesh sieve, pressing the shrimp heads to extract every last drop of liquid. Discard the solids, and now you’ve got an amazing shrimp stock ready to use!
Making Tom Yum Shrimp Soup
- Now that you’ve got your shrimp stock ready (or if you’re using chicken stock for a quicker option), let’s move on to creating this delicious soup.
- Start with the aromatics: In a large pot, add your shrimp or chicken stock, lemongrass, galangal, and chilies.
- Take the makrut lime leaves, bruise them by twisting them in your hands to release their aroma, then tear them into chunks and toss them into the pot. Bring the soup to a gentle simmer, and let the flavors infuse for about 5 minutes.
- Note: The lemongrass, galangal, and makrut lime leaves are typically left in the soup as garnish but are not meant to be eaten. Let your guests know they should avoid eating these herbs directly, or you can remove them before serving if you prefer.
- Add the mushrooms: After simmering the aromatics, toss in the oyster mushrooms. Let them cook for about 2 minutes until they’re tender and have absorbed the flavorful broth.
- Cook the shrimp: Turn the heat up slightly to bring the soup to a gentle boil. Add the shrimp and stir them in.
- Once the soup starts bubbling again, turn off the heat. The residual heat will cook the shrimp through perfectly, which should take another minute or two. If you’re using larger shrimp, you may need to cook them for a little longer.
- Season the soup: Now comes the final flavor adjustments. Add the lime juice, fish sauce, Thai chili paste, and sugar. Stir everything together until the sugar dissolves completely. Taste your soup and adjust the seasoning—Tom Yum should be sour first, with enough sweetness to balance out the heat and saltiness.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped cilantro. Serve alongside a bowl of jasmine rice to soak up all that tangy, spicy broth!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 537Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 346mgSodium 2824mgCarbohydrates 65gFiber 5gSugar 11gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Tom Yum Shrimp Soup is the perfect representation of Thai cuisine: bold, flavorful, and utterly satisfying. Whether you’re new to cooking Thai food or a seasoned chef, this soup is a must-try. It’s quick to make, yet its complex layers of flavor make it seem like you’ve spent hours in the kitchen. Now, grab your ingredients and get ready to enjoy a warm, comforting bowl of Tom Yum Goong!
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