Thai Shrimp Soup Recipe (Tom Yum) Makes Soup Night Exciting (20 Minutes) by Ann Marie G. Halstead
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Tom yum (sometimes called tom yam) soup is a hot and sour soup recipe from Thailand that's typically made with shrimp. The easy shrimp soup is flavor packed, creamy and delicious! This easy tom yum soup recipe cooks in about 20 minutes and is a fast, filling dinner or lunch.
Here is your gluten-free shopping list for this Thai recipe: chicken broth, fresh lemongrass, garlic, crushed red pepper flakes, kaffir lime leave or fresh lime juice, shiitake or button mushrooms, shrimp, red bell pepper, cherry tomatoes, coconut milk and fish sauce. The soup can be garnished with fresh cilantro and lime wedges.
Here's a quick guide to cleaning shrimp:
- Rinse under cold water.
- Carefully remove the head (some recipes do call for shrimp with heads on) and legs.
- Remove the shell.
- You can remove the tail now or leave it on. That is based on personal preference and the recipe you are making.
- Carefully run a sharp knife just on the surface of the back and rinse out the vein.
Serve this high-protein seafood soup for lunch or dinner with your favorite side dishes.
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 cups chicken broth
- 1 stalk lemongrass, cut in half (mince bottom part and keep top whole)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 kaffir lime leaves or 1 tablespoon fresh lime juice
- 1/2 cup shiitake or button mushrooms, sliced (or your favorite mushroom)
- 1 pound medium shrimp, peeled and deveined
- 1 red bell pepper, chopped fine
- 1/2 cup cherry tomatoes, cut in half (optional)
- 1/2 can coconut milk (or more if you like a creamier soup)
- 2 tablespoons fish sauce
- fresh cilantro and lime wedges, for garnish (optional)
Here's how to make it:
- Heat the chicken broth in a large soup pot. Add the lemongrass and simmer about 5 minutes. (Check the product department near the fresh herbs for the lemongrass stalk or head to your local Asian market. If you can find seafood broth, fish stock or shrimp stock, use that instead of the chicken broth. )
- Reduce heat and add the garlic, crushed red pepper flakes, lime leaves and mushrooms. Cook 5 minutes more.
- Add the shrimp, red bell pepper and cherry tomatoes. Cook another 5 minutes or until shrimp are cooked through.
- Turn heat to low. Add the coconut milk and fish sauce. Taste and adjust any seasonings or ingredients. Ladle into soup bowls and garnish with fresh cilantro and lime wedges. Store any leftovers in an airtight container in the fridge. Reheat quickly in the microwave so you don't overcook the shrimp.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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