- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 220 kcal
Quick summary
“Tom Yum soup is one of Thailand's treasures, combining perfectly cooked shrimp, sliced mushrooms, and a citrusy broth with lemongrass, kaffir lime, and tamarind. It is worth preparing for the striking contrast of freshness, acidity, and spiciness that invigorates any meal.”
What you need to know
- Simmer the chicken broth with lemongrass, kaffir lime leaves, and chili for 5 minutes to extract aromatic oils.
- Cook the cleaned shrimp for a maximum of 4 to 5 minutes until they are pink and tender, avoiding them becoming rubbery.
- Incorporate the tamarind paste off the violent boil to provide the characteristic acidity with perfect balance.
Ingredients
Main
- 500g of cleaned shrimp
- 4 cups of chicken broth
- 1 cup of sliced mushrooms
- 2 stalks of chopped lemongrass
- 2 kaffir lime leaves
- 2 tablespoons of Tamarind paste
- 1 chili pepper, chopped
- Fresh cilantro to taste
Instructions
Principal
- In a large pot, bring the chicken broth to a boil.
- Add the lemongrass, kaffir lime leaves, and chili, and let it cook for 5 minutes.
- Add mushrooms and cook until tender, about 5 minutes.
- Add the shrimp and cook until they turn pink, approximately 5 minutes.
- Incorporate the tamarind paste and mix well.
- Remove from heat and finish with chopped fresh cilantro.
- Serve warm, and if desired, with white rice on the side.
- Try adding a splash of lemon juice for an even more refreshing touch.
Chef's tips
- Lightly crush the lemongrass stalks with the back of a knife before chopping to release more essence into the broth.
- Tear the kaffir lime leaves with your hands, removing the more bitter central rib before adding them to the pan.
- Add a few drops of fresh lemon juice and cilantro leaves at the final moment to enhance citrus notes.
Variations
- Tom Yum Gai (with chicken): swap the shrimp for small cubes of chicken breast cooked in the flavored broth.
- Creamy Tom Yum: add half a cup of full-fat coconut milk to the broth to soften the pepper and add creaminess.
- Vegetarian version: use homemade vegetable broth, shimeji and shiitake mushrooms with firm tofu cubes instead of the shrimp.
Substitutions
- Shrimp: can be replaced by thin strips of chicken breast, squid rings, or cubes of firm white fish.
- Kaffir lime leaves: use fine lemon zest or fresh washed lime leaves.
- Tamarind paste: use diluted natural tamarind pulp or combine lemon juice with a pinch of brown sugar.
How to store
Keep the soup in an airtight container in the refrigerator for up to 2 days. Reheat over low heat just until it comes to a gentle simmer to avoid toughening the already cooked shrimp.
Can it be frozen?
We do not recommend freezing the finished dish with the shrimp, as the crustaceans lose water and become fibrous upon defrosting. Freeze only the base of the broth flavored with the herbs for up to 60 days.
What to serve with
Serve traditionally accompanied by a bowl of jasmine rice or fluffy steamed white rice to balance the seasoning. Iced lemongrass tea or sparkling mineral water pair perfectly.
Frequently asked questions
Should the pieces of lemongrass and kaffir leaves be eaten?
No, in the Thai tradition, they are only used to perfume the broth and are left in the bowl when eating.
How to prevent shrimp from overcooking and becoming tough?
Add the shrimp only in the final stage and remove the pan from the heat as soon as they change from grayish to pinkish.
How to control the spice level of Tom Yum?
Completely remove the seeds and white ribs of the chili pepper before chopping or use only half of the indicated pepper.
Can I use shrimp with shells in the preparation?
You can use whole shrimp with shells to enrich the broth, but cleaned shrimp make it much easier to eat with a spoon.
