Lunch · Thai

Tom Yum Soup with Shrimp

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 17, 2026

This is the bright, hot-and-sour Thai soup you crave when you want big flavor fast. Fragrant lemongrass, galangal, and lime leaves build a broth that tastes like it simmered all day, but it comes together in about 40 minutes. Plump shrimp and tender oyster mushrooms make it a satisfying bowl for lunch or a light dinner.

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Tom Yum Soup with Shrimp

Why you'll love this

  • Restaurant-quality flavor in about 40 minutes.
  • Bright, spicy, and light but still filling.
  • Uses one pot and simple prep.
  • Easy to adjust for your spice and sour tolerance.

EveryDayMeal recipe

Tom Yum Soup with Shrimp

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 medium (about 7 oz) onion, roughly chopped
  • 1 medium (about 5 oz) tomato, chopped
  • 1 (about 3/4 oz) fresh red chile, sliced
  • 1 tablespoon (about 1/2 oz) galangal, sliced
  • 2 lemongrass stalks, bruised
  • about 1/2 lb raw king shrimp, peeled (reserve the heads and shells)
  • 1 chicken bouillon cube
  • about 4 oz oyster mushrooms, torn
  • 8 makrut lime leaves
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1/3 cup coconut milk
  • 1 tablespoon Thai chile jam (nam prik pao)
  • 1 tablespoon granulated sugar
  • a handful fresh cilantro
  • 5 1/2 cups water

Equipment

  • Large saucepan
  • Fine-mesh strainer
  • Large heatproof bowl
  • Ladle

Instructions

  1. Pour 5 1/2 cups water into a large saucepan and set it over high heat. Add the onion, tomato, chile, galangal, lemongrass, the reserved shrimp heads and shells, and the bouillon cube. Bring to a boil, then lower to a medium simmer and cook for 20 minutes, so the aromatics can release their flavor and the broth reduces slightly.
  2. Carefully strain the hot broth into a large heatproof bowl, then pick out and discard the shrimp heads and shells. Return the strained vegetables and herbs to the pan, then pour the broth back over them.
  3. Stir in the mushrooms and lime leaves and cook for about 3 minutes, until the mushrooms turn tender and silky.
  4. Add the sugar, fish sauce, lime juice, coconut milk, and shrimp. Bring to a boil and cook just 1 to 2 minutes, until the shrimp turn pink and opaque (do not overcook or they get rubbery).
  5. Take the pot off the heat and fish out the lemongrass stalks. Stir in the Thai chile jam for a deep, sweet-smoky heat, then scatter cilantro over the top and serve hot.

Tips from the kitchen

  • Save the shrimp heads and shells and simmer them in the broth. They add a rich, savory seafood depth you cannot get otherwise.
  • Bruise the lemongrass by whacking it with the back of a knife before adding it, which releases far more aroma into the broth.
  • Taste before serving and balance it: more fish sauce for salt, more lime for sour, a little sugar to round it out.

Estimated nutrition per serving: 180 cal · 16g protein · 12g carbs · 7g fat

Make it your own

  • Swap the shrimp for sliced chicken breast (simmer a few minutes longer until cooked through).
  • Use button or cremini mushrooms if you cannot find oyster mushrooms.
  • Skip the coconut milk for a clear tom yum, or add extra for a creamier bowl.

Storing & make-ahead

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove just until hot, since the shrimp will overcook if boiled again. The broth base can be made ahead and refrigerated for 2 days before adding shrimp.

Good to know

Can I make this without galangal?
Galangal gives the classic tom yum flavor, but in a pinch you can use fresh ginger. It will taste slightly different but still bright and warming.
Where do I find makrut lime leaves and chile jam?
Look in Asian grocery stores or the international aisle of larger supermarkets. Frozen lime leaves work great, and chile jam (nam prik pao) keeps for months in the fridge.
Is this soup very spicy?
It has a gentle to medium heat as written. Add more fresh chile or chile jam for a bigger kick, or remove the chile seeds to keep it mild.
Can I leave the shrimp shells out?
You can, but the shells build a lot of the broth's flavor. If skipping, add an extra pinch of bouillon or a splash more fish sauce to compensate.

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