Tom Yum Shrimp Soup

barbara lentz


Great flavor to this soup. Tom Yum is Yum


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 1/2 lb
    shrimp peeled and deveined
  • 6 c
  • 2 stalk(s)
  • 4
    kaffir lime leaves
  • 1
    3 inch knob of galangal sliced
  • 6
    birds eye chiles
  • 12 oz
    shiitake mushroom sliced
  • 1 large
    carrot cut into matchsticks
  • 4 clove
    garlic minced
  • 2 Tbsp
    fish sauce
  • 1/4 c
    brown sugar
  • 2 Tbsp
    tom yum paste
  • 2
    limes juiced
  • ·
    cilantro for garnish

How to Make Tom Yum Shrimp Soup


  1. Add water to a large pot. Add the shrimp peelings, lemongrass, kaffir leaves, galangal and birds eye chilies. Bring to a boil and reduce to a simmer and simmer for 15 minutes. Strain the stock through a fine mesh strainer. Discard the solids.
  2. Place the stock back on the stove add the garlic, fish sauce, tom yum paste, and brown sugar. Bring to a boil add the carrots and mushrooms. Cook about 5 minutes. Add the shrimp and cook 1 minute.
  3. Add in the lime juice. Cook 1 more minute.Garnish with cilantro.

Printable Recipe Card

About Tom Yum Shrimp Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Thai

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