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This sour lemongrass shrimp soup is a vibrant and aromatic dish that perfectly balances spicy, sour, and savory flavors, making it a standout in Thai cuisine.
Rich in high-quality protein from shrimp, this soup supports muscle health and satiety while being low in calories and carbohydrates, ideal for those mindful of their diet.
The addition of nutrient-packed herbs like lemongrass, galangal, and makrut lime leaves not only adds complexity but also delivers antioxidants and anti-inflammatory benefits.
Mushrooms contribute fiber and essential vitamins, promoting digestive health.
This recipe is wonderfully quick and easy to prepare, requiring minimal prep and cook time, making it an excellent choice for busy weeknights or meal prepping.
Its light yet satisfying nature appeals to anyone looking for a wholesome, flavorful soup that doesn’t weigh you down.
Must-Have Tools for Perfect Results
Heavy-Bottomed Saucepan
Perfect for gently simmering the shrimp stock and soup, this saucepan ensures even heat distribution to extract deep flavors without burning. It’s a versatile kitchen staple ideal for soups, sauces, and stews.
Sharp Chef’s Knife
Essential for finely chopping aromatics like lemongrass, galangal, and chilies. A sharp knife saves time and effort, making prep work safer and more precise.
Mortar and Pestle
Crucial for pounding Thai chilies into a fragrant paste, this traditional tool helps release essential oils and flavors that elevate the soup’s spice profile. It’s great for grinding spices and herbs in everyday cooking.
Fine Mesh Strainer
Used to strain the shrimp stock for a clear, flavorful broth. This tool also works well for rinsing grains and sifting dry ingredients in baking.
Ladle
Ideal for serving hot soup with ease and precision, minimizing spills and ensuring each bowl gets a perfect portion.
Thai Tom Yum Soup
Equipment
- 1 Heavy-Bottomed Saucepan (4-6 quarts)
- 1 Sharp chef’s knife
- 1 Mortar and Pestle
- 1 Fine Mesh Strainer
- 1 Ladle
Ingredients
- 4 cups shrimp broth see below or unsalted chicken broth
- 12 to 15 medium or large shrimp with heads and shells on (if making shrimp broth)
- 2 stalks fresh lemongrass bottom halves only, lightly crushed and cut into 2-inch pieces
- 6 fresh kaffir lime leaves makrut lime leaves
- 8 thin slices of fresh galangal
- 2 to 5 Thai bird’s eye chilies finely minced or crushed into a coarse paste (adjust to heat preference)
- 7 ounces oyster mushrooms torn into bite-sized chunks
- ¼ cup Thai chili paste Nam Prik Pao
- 3 tablespoons fish sauce
- ½ cup freshly squeezed lime juice
- 1 teaspoon granulated sugar
- Fresh cilantro or sawtooth coriander chopped, for garnish
- Cooked jasmine rice to serve alongside
For the Shrimp Broth:
- Shrimp heads and shells reserved from above
- 1 tablespoon neutral cooking oil
- 4¼ cups water
- ¼ cup finely diced daikon radish optional
- ¼ cup finely chopped onion optional
Instructions
- Prepare the Shrimp Broth: Heat the neutral oil in a medium pot over medium heat. Add the shrimp heads and shells, stirring occasionally until they turn pink and release their aroma, about 3–4 minutes. Pour in the water, then add the diced daikon and onion if using. Bring to a gentle simmer, cooking for 8 to 10 minutes to extract rich flavors. Strain the broth through a fine mesh sieve, discarding solids, and set the clear stock aside.
- Infuse the Broth with Aromatics: Return the shrimp or chicken broth to the pot and add the smashed lemongrass pieces, kaffir lime leaves, and galangal slices. Simmer gently for 5 minutes, allowing the broth to soak up the fragrant herbal notes.
- Add Mushrooms and Chilies: Stir in the torn oyster mushrooms and the prepared chili paste along with the minced or pounded Thai chilies. Allow the soup to simmer for an additional 3 minutes, which helps meld the flavors together.
- Cook the Shrimp: Add the whole shrimp to the broth. Simmer just until they turn pink and curl, about 2–3 minutes. Avoid overcooking to maintain their tender texture.
- Final Seasoning: Remove the pot from heat and stir in the fish sauce, fresh lime juice, and sugar. Taste and adjust seasoning, balancing sour, salty, sweet, and spicy flavors to your preference.
- Serve and Garnish: Ladle the hot soup into bowls, garnishing with chopped cilantro or sawtooth coriander. Serve immediately with jasmine rice on the side for a complete meal.
Notes
- Lemongrass Preparation: Only use the lower, thicker parts of the lemongrass stalks for maximum flavor. Lightly crush them to release their oils before adding to the broth.
- Adjusting Heat Level: Modify the amount of Thai chilies according to your spice tolerance. Removing seeds can reduce heat.
- Shrimp Stock Shortcut: If pressed for time, substitute the shrimp stock with unsalted chicken broth without compromising the dish’s flavor much.
- Herbs: Fresh kaffir lime leaves and galangal are essential to authentic flavor, but dried or frozen can work in a pinch.
- Serving Suggestion: Serve with steamed jasmine rice or enjoy as a light, flavorful soup on its own.
Chef’s Secrets for Authentic Flavor
To capture the true essence of this sour lemongrass shrimp soup, start by making your own shrimp broth using the shells and heads.
This step unlocks a deep, savory foundation that store-bought stocks simply can’t match.
Crushing the lemongrass stalks before simmering helps release their fragrant oils, giving the soup its bright citrus notes.
Be mindful not to overcook the shrimp—add them last and cook just until they turn pink and curl to preserve their tenderness and natural sweetness.
Using fresh kaffir lime leaves and galangal is essential for authentic Thai flavors; if fresh ingredients aren’t available, opt for frozen or dried, but adjust quantities to taste.
Finally, balance is key: the interplay of sour lime juice, salty fish sauce, sweet sugar, and fiery chili creates a vibrant, harmonious broth.
Serving Suggestions to Impress Guests
This soup shines as a light yet satisfying starter or a wholesome main dish when paired with fragrant jasmine rice. For a more substantial meal, serve alongside steamed greens such as bok choy or gai lan to add freshness and crunch. Garnish generously with fresh cilantro or sawtooth coriander to add a herbal brightness that cuts through the rich broth. To complement the soup’s bold flavors, a crisp Thai iced tea or a light, citrusy white wine like Sauvignon Blanc pairs beautifully. For a casual gathering, serve the soup family-style with bowls of rice and fresh herbs on the side, allowing guests to customize their bowls to taste.
Storage Tips for Freshness and Flavor
Store leftover soup in an airtight container in the refrigerator for up to 2 days to maintain its vibrant flavors and freshness.
Because the soup contains seafood and fresh herbs, consuming it promptly is best to avoid any loss in taste or texture.
When reheating, do so gently over low heat to prevent overcooking the shrimp or breaking down the delicate mushrooms.
Avoid freezing the soup if possible, as shrimp can become rubbery and herbs lose their potency.
If you must freeze, remove the shrimp before freezing the broth and add freshly cooked shrimp when reheating for the best texture.
Frequently Asked Questions Answered
Q1: Can I use frozen shrimp instead of fresh?
A: Yes, frozen shrimp can be used if fresh isn’t available. Thaw completely and add them late in the cooking process to avoid overcooking.
Q2: What if I can’t find kaffir lime leaves or galangal?
A: Substitute dried versions or use lime zest and ginger as alternatives, though the flavor won’t be quite as authentic.
Q3: How spicy is this soup?
A: The heat level is adjustable. Start with 2 Thai chilies and add more to taste. Removing seeds reduces spiciness.
Q4: Can I make this soup vegetarian?
A: You can omit shrimp and use vegetable broth, replacing fish sauce with soy sauce or tamari and using mushrooms for umami.
Q5: Is this soup good for meal prep?
A: Yes, but store shrimp separately and add fresh when reheating to keep the best texture and flavor.
This recipe is inspired by hot-thai-kitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
