SPICY SHRIMP TOM YUM SOUP
A classic Thai hot and sour soup with tender shrimp and aromatic herbs – ready in 35 minutes
KEY INFO:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy to Moderate
Dietary: Contains shellfish, fish sauce (not vegetarian)
EQUIPMENT NEEDED:
- Large pot or wok
- Sharp knife and cutting board
- Strainer
- Measuring cups/spoons
- Wooden spoon
- Alternative: Dutch oven instead of wok
INGREDIENTS:
For the Broth:
- 4 cups (1L) shrimp or chicken stock
- 2 stalks lemongrass, bruised and cut into 4-inch pieces
- 6-8 slices galangal (2-inch piece)
- 6-8 kaffir lime leaves
- ¼ cup Thai chili paste (nam prik pao)
- 3 tbsp fish sauce
- ½ cup fresh lime juice
- 1 tsp sugar
Main Components:
- 12-15 medium shrimp (head-on or peeled)
- 200g oyster mushrooms
- 2-3 small tomatoes, wedged
- 2-5 Thai chilies, crushed
- Fresh cilantro for garnish
METHOD:
- PREP HERBS: Bruise lemongrass with a heavy object until fragrant. Slice galangal thinly.
- MAKE BROTH: Bring stock to simmer (180°F/82°C). Add lemongrass, galangal, and kaffir lime leaves.
- INFUSE: Simmer herbs for 10 minutes until fragrant.
- SEASON: Add chili paste, fish sauce, and sugar. Stir until completely dissolved.
- ADD VEGETABLES: Add mushrooms and tomatoes. Cook for 3-5 minutes.
- COOK SHRIMP: Add shrimp, cook until just pink and curled (2-3 minutes).
- FINISH: Turn off heat. Add lime juice and crushed chilies.
CRUCIAL TIPS:
- Don’t overcook shrimp – they should be just pink
- Taste before adding lime juice – adjust saltiness first
- Bruise herbs well to release maximum flavor
- Don’t boil aggressively – gentle simmer only
STORAGE & SCALING:
- Best served fresh
- Keeps 24 hours refrigerated
- Double recipe using same proportions
- Reheat gently – don’t boil
VARIATIONS:
- Creamy version: Add 1 cup coconut milk
- Vegetarian: Use tofu, vegetable stock
- Extra spicy: Double chilies
- Seafood mix: Add mussels or squid
COMMON MISTAKES:
- Boiling instead of simmering
- Not bruising herbs enough
- Adding lime juice too early
- Overcooking shrimp
Remember: True Tom Yum should have a perfect balance of hot, sour, and savory flavors. Keep tasting and adjusting until you hit that sweet spot!
