Easy Thai Shrimp Tom Yum Soup Recipe

Hey there, food lovers! If you’re craving something warm, cozy, and packed with bold flavors, this Thai Shrimp Tom Yum Soup is for you.

It’s the perfect balance of spicy, tangy, and creamy, with plump shrimp swimming in a fragrant broth that’s totally slurp-worthy.

The best part? It’s so easy to make, even if you’ve never cooked Thai food before! My kids love the fun mix of veggies and shrimp, and I love how it feels like a mini trip to Thailand—right from my kitchen. Let’s dive in!

this recipe!

What You’ll Need

Here’s everything to make this vibrant soup:

Ingredients:

• 1 tbsp vegetable oil
• 3 stalks lemongrass (cut into 3-inch pieces, smashed)
• 4 cups chicken or shrimp broth
• 3 kaffir lime leaves (optional but amazing!)
• 2-inch piece galangal or ginger (sliced)
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp (peeled and deveined)
• 1 cup mushrooms (sliced, any kind you like)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro (for garnish)
• Optional: Sliced Thai red chilies (for extra spice)

Tools:

• Large soup pot
• Cutting board
• Knife
• Wooden spoon
• Ladle

Pro Tips

1. Smash the Lemongrass: Lightly crushing lemongrass releases its amazing citrusy flavor. Don’t skip this step!
2. Adjust the Spice: Add more or fewer Thai chilies depending on your heat tolerance. For kids, you can leave them out entirely.
3. Use Fresh Shrimp: Fresh or frozen shrimp both work, but make sure they’re peeled and deveined to save time.
4. Don’t Overcook the Shrimp: Shrimp cooks super fast, so only add it at the end to keep it tender and juicy.
5. Make It Creamy or Clear: Skip the coconut milk if you prefer a lighter, clear Tom Yum soup.

Substitutions & Variations

• No Galangal? Use ginger instead!
• Out of Kaffir Lime Leaves? Add extra lime juice for that citrusy kick.
• Swap Proteins: Use chicken, tofu, or even fish instead of shrimp.
• Low Spice? Skip the chilies and use less curry paste for a milder broth.

Make-Ahead Tips

You can prep the broth base (lemongrass, lime leaves, galangal, and curry paste) in advance. Store it in the fridge for up to 2 days, then just heat and add your fresh ingredients when ready to serve.

How to Make It

Heat oil in a large soup pot over medium heat. Add the smashed lemongrass, lime leaves, and galangal. Sauté for 2-3 minutes until fragrant.

2. Build the Broth

Pour in the chicken or shrimp broth and bring it to a simmer. Stir in the Thai red curry paste and mix well. Let it simmer for 5 minutes.

3. Add Coconut Milk and Mushrooms

Stir in the coconut milk and add the sliced mushrooms. Simmer for another 5 minutes.

4. Cook the Shrimp

Add the shrimp and cook for 3-4 minutes, just until they turn pink and opaque.

5. Season and Garnish

Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and optional red chilies.

Leftovers & Storage

• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Gently reheat on the stove over low heat. Avoid boiling to keep the shrimp tender.

Conclusion

This Thai Shrimp Tom Yum Soup is a total game-changer! It’s easy, packed with flavor, and comes together in no time. Whether it’s a family dinner or a cozy night in, this soup will wow your taste buds. I’d love to hear how yours turned out—leave a comment below with your thoughts or any questions. Happy cooking! 🍜💕