Authentic Tom Yum Shrimp Recipe – Lemongrass & Kaffir Lime

Last Updated on 4 months by Neha Deshmukh

Authentic Tom Yum Shrimp Recipe – Lemongrass & Kaffir Lime

Introduction

Oh, Tom Yum! Just the name conjures up images of bustling Thai markets and the incredible aroma of lemongrass and chilies. This soup is seriously one of my all-time favorites. It’s a flavor explosion – sour, spicy, salty, and a little sweet – all in one bowl. I first made this recipe trying to recreate the Tom Yum I had on a trip to Thailand, and honestly, it’s gotten pretty close! I’m so excited to share my version with you. It’s easier than you think, and the results are so worth it.

Why You’ll Love This Recipe

This Tom Yum recipe is all about fresh, vibrant flavors. It’s a relatively quick weeknight meal, clocking in around 30 minutes. Plus, it’s incredibly customizable. You can adjust the spice level to your liking, and even make it vegan if you prefer! It’s a guaranteed crowd-pleaser and a fantastic way to experience the magic of Thai cuisine.

Ingredients

Here’s what you’ll need to create this delicious Tom Yum Shrimp soup:

• 6 cups water (about 1.4 liters)
• 1 lb (450g) peeled shrimp (16-20 count)
• 1 lemongrass stem
• 3 kaffir lime leaves
• 8 oz (225g) mushrooms
• 3 tbsp fish sauce
• 3-4 tbsp fresh lime juice
• 1 tbsp tom yum paste
• 3-4 green onions, stalks
• Cilantro leaves (for garnish)
• Red chilies (for garnish)
• Lime wedges (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Lemongrass: Sourcing and Preparation
Finding fresh lemongrass is key. Look for stalks that are firm and fragrant. To prepare it, trim off the tough outer layers and use the bottom 4-6 inches, bruising it with the back of a knife to release the flavors.

Kaffir Lime Leaves: Fresh vs. Dried & Substitutes
Fresh kaffir lime leaves are best, but if you can’t find them, you can use frozen. Dried leaves are a last resort, as they lose a lot of their aroma. If you absolutely can’t find kaffir lime leaves, a tiny bit of lime zest can help, but it won’t be the same.

Tom Yum Paste: Regional Variations & Spice Levels
Tom Yum paste comes in different spice levels. Start with 1 tablespoon and add more to taste. Different brands also have slightly different flavor profiles, so feel free to experiment!

Fish Sauce: Quality and Alternatives
Good quality fish sauce is essential for that authentic umami flavor. Look for brands that are a reddish-brown color. If you’re avoiding fish sauce, you can try a vegetarian fish sauce substitute made from seaweed.

Shrimp: Choosing the Best Shrimp for Tom Yum
I prefer using medium-sized shrimp (16-20 count) for Tom Yum. Make sure they’re peeled and deveined. You can use fresh or frozen – just thaw them completely before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large pot, combine the water, shrimp shells (if you have them – they add extra flavor!), bruised lemongrass stem, and kaffir lime leaves. Bring to a simmer and let it bubble gently for about 20 minutes. This is where the magic happens – building that flavorful broth.
2. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.
3. Stir in the tom yum paste, lime juice, and fish sauce. Simmer for another 5 minutes, allowing the flavors to meld together. Give it a taste and adjust the seasoning as needed – more lime juice for sourness, fish sauce for saltiness, or tom yum paste for spice.
4. Gently poach the shrimp in the simmering broth for about 8 minutes, or until they turn pink and opaque. Once cooked, immediately transfer them to an ice bath to stop the cooking process. This keeps them tender and juicy!
5. Add the mushrooms to the broth and cook for about 5 minutes, until they’re softened.
6. Return the shrimp to the broth to warm through before serving.
7. Ladle the Tom Yum into bowls and garnish generously with chopped green onions, fresh cilantro leaves, sliced red chilies (if you like it spicy!), and lime wedges.

Expert Tips

• Don’t overcook the shrimp! They become rubbery very quickly.
• Bruising the lemongrass really helps release its flavor.
• Taste as you go! Tom Yum is all about balancing flavors.

Variations

• Vegan Tom Yum (with Mushroom & Vegetable Broth): Swap the shrimp for extra mushrooms and use a good quality vegetable broth instead of water and shrimp shells. Use a vegan fish sauce substitute.
• Gluten-Free Tom Yum (Checking Fish Sauce Ingredients): Most fish sauce is gluten-free, but always check the label to be sure.
• Spice Level Adjustment: Start with less tom yum paste and add more gradually until you reach your desired level of heat. A pinch of chili flakes also works wonders!
• Tom Yum for Festivals (Songkran or Thai New Year): My aunt always makes a huge pot of Tom Yum for Songkran. It’s a symbol of good luck and cleansing!

Serving Suggestions

Tom Yum is fantastic on its own, but it also pairs well with steamed jasmine rice. A side of fresh spring rolls or a light Thai salad would complete the meal.

Storage Instructions

Leftover Tom Yum can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will actually develop even more overnight! However, the shrimp may become slightly tougher upon reheating.

FAQs

What is the origin of Tom Yum soup?
Tom Yum originated in central Thailand and has been a staple of Thai cuisine for centuries.

Can I make Tom Yum broth ahead of time?
Yes! You can make the broth a day or two in advance and store it in the refrigerator.

What can I substitute for Kaffir lime leaves?
Lime zest is a very poor substitute, but in a pinch, it’s better than nothing.

How do I know when the shrimp is perfectly cooked?
The shrimp should be pink, opaque, and curled into a “C” shape.

Is Tom Yum soup traditionally spicy? How can I control the heat?
Yes, Tom Yum is traditionally spicy! You can control the heat by adjusting the amount of tom yum paste and adding or omitting the chilies.

What is the best way to balance the sweet, sour, salty, and spicy flavors in Tom Yum?
Taste as you go and adjust the lime juice (sour), fish sauce (salty), tom yum paste (spicy), and a tiny pinch of sugar (sweet) until you achieve the perfect balance.