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thai shrimp and lemongrass soup (tom yum soup)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is the best Tom Yum Soup recipe. To maximize the citrus flavor of the fresh lemongrass, crush the base and stem with the flat side of a chef's knife before slicing or before adding it to a recipe. If using larger pieces of lemongrass, remove them before serving.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For thai shrimp and lemongrass soup (tom yum soup)

  • 4 clove
    garlic, coarsely chopped
  • 2
    green serrano chilies, seeded and chopped
  • 3 Tbsp
    fresh cilantro, chopped
  • 1 1/2 tsp
    peppercorns, coarsely ground
  • 8 to 10
    fresh shiitake mushrooms
  • 3
    lemongrass stalks
  • 4
    fresh galangal slices, each 1/4-inch thick
  • 2 Tbsp
    peanut oil (or canola oil)
  • 4 md
    shallots, thinly sliced
  • 8 c
    low-sodium chicken stock
  • 1 1/2 tsp
    finely grated lime zest
  • 1/4 c
    fish sauce
  • 1/4 c
    fresh lime juice
  • 1 Tbsp
    chopped palm sugar or brown sugar
  • 1 lb
    shrimp, peeled and deveined
  • 1/4 c
    shredded fresh thai basil (for garnish)
  • 1/4 c
    shredded fresh cilantro (for garnish)

How To Make thai shrimp and lemongrass soup (tom yum soup)

  • 1
    In a mortar, combine the garlic, chilies, cilantro stems and pepper, and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.
  • 2
    Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
  • 3
    In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots, and sauté until fragrant, about 2 minutes more.
  • 4
    Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.
  • 5
    Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro, and serve immediately.
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