Thai Hot and Sour Soup with Shrimp Tom Yum

Bold, aromatic, and wonderfully refreshing, Thai Hot and Sour Soup with Shrimp, known worldwide as Tom Yum, is one of Thailand’s most iconic and loved dishes. This soup is famous for its powerful balance of hot, sour, salty, and savory flavors, achieved through fragrant herbs like lemongrass, galangal, kaffir lime leaves, fresh chilies, and tangy lime juice. Unlike creamy soups, Tom Yum is light and clear, yet incredibly flavorful and deeply satisfying.

Often enjoyed as both a starter and a light main course, Tom Yum is a staple in Thai households and restaurants alike. The combination of juicy shrimp, earthy mushrooms, and a fragrant broth creates a dish that awakens the senses and warms you from the inside out. Every spoonful delivers a burst of authentic Thai flavor that feels vibrant, comforting, and energizing.

Why I Love This Recipe

I love this Tom Yum recipe because it:

• Has an intensely aromatic and refreshing broth
• Is light, healthy, and satisfying
• Comes together quickly with simple steps
• Can be adjusted easily for spice and sourness
• Tastes like authentic Thai restaurant soup at home

It’s my go-to soup when I want something bold, warming, and uplifting.

Why This Is a Must-Try Dish

• One of the most famous Thai soups worldwide
• Naturally low in calories and gluten-free
• Packed with immune-boosting herbs
• Perfect balance of heat and acidity
• Ideal for seafood lovers

If you enjoy vibrant flavors and comforting soups, Tom Yum is a must-try.

Preparation Time, Cooking Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 15–20 minutes
• Total Time: 30–35 minutes
• Servings: 4

Calories: ~180–220 calories per serving (approx.)

Course & Cuisine

• Course: Soup / Starter
• Cuisine: Thai

Ingredients

Main Ingredients

• 300–350 g raw shrimp (prawns), peeled and deveined
• 4 cups water or light seafood stock
• 1 cup mushrooms (straw, button, or shiitake), sliced

Aromatics

• 2 stalks lemongrass, bruised and cut into pieces
• 4–5 slices galangal (or ginger as substitute)
• 4 kaffir lime leaves, torn
• 2–3 Thai bird’s eye chilies, lightly crushed (adjust to taste)

Seasonings

• 2–3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar (optional, to balance flavors)
• 1–2 tablespoons Thai chili paste (Nam Prik Pao) – optional

For Garnish

• Fresh cilantro leaves
• Extra sliced chilies (optional)

Cooking Directions

• Infuse broth with aromatic herbs
• Add mushrooms and seasonings
• Cook shrimp briefly
• Finish with lime juice and herbs

Step-by-Step Preparation Method

Step 1: Infuse the Broth

1. In a pot, bring water or seafood stock to a boil.
2. Add lemongrass, galangal, kaffir lime leaves, and chilies.
3. Reduce heat and simmer for 5 minutes until aromatic.

Step 2: Add Mushrooms

1. Add sliced mushrooms to the broth.
2. Simmer for 3–4 minutes until tender.

Step 3: Season the Soup

1. Stir in fish sauce, sugar (if using), and chili paste (optional).
2. Taste and adjust seasoning.

Step 4: Cook the Shrimp

1. Add shrimp and cook for 2–3 minutes until pink and opaque.
2. Turn off heat immediately to avoid overcooking.

Step 5: Finish with Lime Juice

1. Add fresh lime juice.
2. Stir gently and remove large aromatics if desired.

How to Serve

• Serve hot in individual bowls
• Garnish with fresh cilantro
• Enjoy as a starter or light meal
• Pair with steamed jasmine rice or Thai fried rice

Recipe Tips

• Add lime juice after turning off the heat for best flavor
• Do not overcook shrimp—they cook very quickly
• Adjust chilies to suit your spice tolerance
• Use fresh herbs for authentic taste

Variations

1. Tom Yum Nam Khon (Creamy): Add evaporated milk or coconut milk
2. Seafood Tom Yum: Use mixed seafood like squid and fish
3. Chicken Tom Yum: Replace shrimp with sliced chicken
4. Vegetarian Tom Yum: Use tofu and vegetable stock
5. Extra Spicy: Add more chilies or chili paste

Freezing and Storage

Storage

• Refrigerate in an airtight container for 2–3 days

Freezing

• Freezing is not recommended due to fresh herbs and shrimp texture
• Broth without shrimp can be frozen for up to 1 month

Special Equipment Needed

• Medium to large pot
• Ladle
• Sharp knife and cutting board

Conclusion

Thai Hot and Sour Soup with Shrimp (Tom Yum) is a vibrant celebration of Thai flavors—light yet deeply satisfying, bold yet perfectly balanced. With its fragrant herbs, tangy lime, and juicy shrimp, this soup delivers comfort and excitement in every spoonful. Whether enjoyed as a starter or a light meal, Tom Yum is a timeless dish that brings authentic Thai taste straight to your kitchen. One bowl is never enough!