Tom Yum Soup Recipe Easy 10-Minute Shrimp and Lemongrass Soup

“You won’t believe I learned this recipe from my plumber,” I said, laughing as I stirred the fragrant pot on a chilly Thursday evening. Honestly, it all started when my kitchen sink decided to stage a small rebellion, and while he was fixing the leak, he casually shared his grandmother’s secret for the best Tom Yum soup. I was skeptical at first—how could a plumber have such an amazing recipe? But let me tell you, that first sip of the Flavorful Thai Tom Yum Soup with Shrimp and Lemongrass transported me straight to a bustling Bangkok street market. The bright lemongrass and lime mingled with the heat of chili and the sweetness of fresh shrimp, creating a bowl of soup that felt like a warm hug on a rainy night.

There was a moment when I almost forgot the kaffir lime leaves (a small kitchen chaos, you know?), but the soup still turned out incredible. Maybe you’ve been there—trying a new recipe and realizing halfway through you’re missing an ingredient. That’s the beauty of this recipe: it’s forgiving, vibrant, and surprisingly quick to pull together. I keep coming back to it, especially on those evenings when I want something comforting but exciting at the same time. It’s not just soup; it’s a little adventure in a bowl that you can whip up in about ten minutes.

Why You’ll Love This Recipe

After making this Tom Yum Soup Recipe countless times, I can confidently say it’s one of my go-to dishes when I need something quick, flavorful, and satisfying. Here’s why you’ll want to keep this recipe close:

• Quick & Easy: Ready in just 10 minutes, it’s perfect for busy weeknights or sudden cravings.
• Simple Ingredients: Most are pantry staples or easy to find at your local market.
• Perfect for Any Occasion: Whether it’s a cozy dinner or an impressive starter for guests, it fits right in.
• Crowd-Pleaser: The bright, tangy flavors and tender shrimp never fail to get compliments from kids and adults alike.
• Unbelievably Delicious: The balance of spicy, sour, and herbal notes creates a comforting yet exciting taste experience.

What really sets this recipe apart is the way it captures authentic Thai flavors without complicated techniques or hard-to-find ingredients. The lemongrass and kaffir lime leaves infuse the broth with a fresh aroma, while the shrimp adds a delicate sweetness that complements the heat from fresh chilies. Honestly, it’s the kind of soup that makes you close your eyes after the first bite and just savor the moment. Plus, it’s adaptable—whether you want it milder or spicier, this recipe can bend to your liking with ease.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are either pantry staples or easy to find at an Asian grocery store. Here’s what you’ll need:

• Shrimp: 12 large shrimp (about 8 oz / 225 g), peeled and deveined (fresh or thawed frozen shrimp both work well)
• Lemongrass stalks: 2, trimmed and smashed (releases that signature citrusy aroma)
• Kaffir lime leaves: 4 leaves, torn (adds a fragrant, zesty note – can substitute with lime zest if unavailable)
• Galangal: 3 slices (essential for authentic flavor, but ginger can be a last-minute substitute)
• Fresh Thai bird’s eye chilies: 3, smashed (adjust to your heat preference; use less if sensitive to spice)
• Fish sauce: 2 tablespoons (I recommend Red Boat for its clean, robust flavor)
• Fresh lime juice: from 2 limes (adds brightness and tang)
• Chicken or vegetable broth: 4 cups (about 1 liter; homemade or store-bought)
• Shiitake mushrooms: 1 cup sliced (adds earthiness and texture; fresh is best, dried soaked works too)
• Cherry tomatoes: 6, halved (optional but adds a subtle sweetness)
• Fresh cilantro: a handful, chopped (for garnish and fresh flavor)
• Optional sweetener: 1 teaspoon palm sugar or brown sugar (balances the acidity slightly)

If you want to swap ingredients, almond mushrooms or oyster mushrooms can replace shiitakes, and lime zest can stand in for kaffir leaves if you’re in a pinch. For a vegetarian version, swap shrimp for tofu and use vegetable broth instead of chicken.

Equipment Needed

Here’s what I use and recommend for making this Tom Yum Soup with Shrimp and Lemongrass:

• Medium saucepan or pot: A 3-quart (3-liter) pot works perfectly to simmer the broth and hold all ingredients comfortably.
• Sharp knife and cutting board: Essential for prepping lemongrass, chilies, and mushrooms—sharp knives make the job safer and quicker.
• Wooden spoon or ladle: For stirring and serving.
• Measuring spoons and cups: Accuracy helps balance the flavors, especially with fish sauce and lime juice.
• Optional: mortar and pestle: To gently crush chilies and lemongrass if you want to release more aroma; otherwise, a rolling pin or the back of a knife works fine.

If you don’t have fresh lemongrass, a food processor can help finely chop dried lemongrass powder for a similar effect. No fancy equipment needed here—just tools you likely already have in your kitchen!

Preparation Method

1. Prep the aromatics (5 minutes): Rinse the lemongrass stalks and smash them with the flat side of a knife to release oils, then cut into 2-inch (5 cm) pieces. Tear the kaffir lime leaves roughly, and slice the galangal into thin rounds. Smash the bird’s eye chilies lightly to awaken their heat.
2. Start the broth (3 minutes): In your pot, pour 4 cups (1 liter) of chicken or vegetable broth and bring it to a gentle boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal, and smashed chilies. Let it simmer uncovered for about 5 minutes so the flavors infuse.
3. Add mushrooms and tomatoes (2 minutes): Toss in the sliced shiitake mushrooms and halved cherry tomatoes. Simmer for another 3 minutes until mushrooms soften and tomatoes start releasing their juices.
4. Cook the shrimp (3 minutes): Add peeled shrimp to the simmering broth. They’ll turn pink and curl up in about 2-3 minutes. Be careful not to overcook them—they stay tender when just done.
5. Season the soup (2 minutes): Stir in 2 tablespoons (30 ml) fish sauce and 1 teaspoon (5 ml) palm sugar or brown sugar if using. Remove the pot from heat and squeeze the juice of 2 fresh limes into the soup. Give it a gentle stir and taste—adjust seasoning with more fish sauce or lime juice if needed.
6. Serve and garnish (1 minute): Ladle the hot soup into bowls and sprinkle chopped fresh cilantro on top. If you like, add extra sliced chilies for heat or a wedge of lime on the side.

Pro tip: If the soup tastes too sharp or salty, add a splash of coconut milk or a few tablespoons of water to mellow it out. The smell should be fresh and citrusy, with a hint of spice and sweet shrimp aroma. This method keeps things simple, so you can enjoy authentic flavors without fuss.

Cooking Tips & Techniques

Making Tom Yum Soup at home can feel intimidating, but a few tips make all the difference:

• Don’t rush the aromatics: Let the lemongrass, kaffir lime leaves, and galangal simmer long enough to release their fragrance—about 5-7 minutes works well.
• Fresh is best: Whenever possible, use fresh herbs and aromatics. Dried or powdered substitutes can work but lose some brightness.
• Control the heat: Bird’s eye chilies pack a punch. Add them gradually and taste frequently to avoid overpowering the soup.
• Don’t overcook shrimp: They cook quickly and toughen if left too long. Remove the pot from heat immediately when they turn pink.
• Adjust seasoning last: Fish sauce and lime juice can vary in strength, so add these to taste at the end to balance sour, salty, and sweet notes.
• Use a light hand with sugar: Just a teaspoon helps balance acidity without making the soup sweet.
• Multitasking: While broth simmers, prep shrimp and chop herbs to save time.

When I first tried this recipe, I forgot the kaffir lime leaves and felt something was missing. Adding them back in made a huge difference. It’s those small details that give this soup its authentic soul.

Variations & Adaptations

This recipe is super flexible, so you can tweak it based on what you have or your dietary needs:

• Vegetarian/Vegan: Replace shrimp with firm tofu or mushrooms and use vegetable broth. Swap fish sauce for soy sauce or tamari for a similar umami kick.
• Spice Level: For a milder version, reduce the chilies or remove the seeds. For extra heat, add a dash of chili oil or fresh sliced peppers right before serving.
• Protein Swaps: Try chicken breast slices, scallops, or even firm white fish instead of shrimp.
• Seasonal Twist: Add baby corn, snap peas, or bell peppers for extra crunch and color during warmer months.
• Creamy Tom Yum: Stir in a few tablespoons of coconut milk at the end for a richer, slightly sweet version.

One time, I swapped shrimp for leftover roasted chicken and added extra lime for brightness—it was surprisingly good and a great way to use leftovers!

Serving & Storage Suggestions

This shrimp and lemongrass Tom Yum soup is best served hot and fresh to enjoy its vibrant flavors and tender shrimp. Serve it in deep bowls garnished with cilantro and extra lime wedges on the side for squeezing. It pairs beautifully with steamed jasmine rice or simple stir-fried greens to soak up the broth.

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 2 days. The shrimp can become rubbery if reheated too long, so reheat gently on the stovetop over low heat just until warmed through. Avoid boiling again.

Flavors tend to deepen after a few hours in the fridge, so sometimes I prepare the broth in advance and add shrimp fresh when serving. This keeps the texture perfect and the taste bright.

Nutritional Information & Benefits

Per serving, this recipe offers approximately:

Calories	180-220 kcal
Protein	25 g
Fat	3-5 g
Carbohydrates	8 g
Fiber	2 g

This soup is naturally gluten-free (watch the fish sauce brand for hidden wheat), low in carbs, and packed with protein from shrimp. Lemongrass and kaffir lime leaves have antioxidant properties and are known to aid digestion. Plus, the fresh lime juice is a great vitamin C booster. It’s a light yet nourishing dish that fits well into many dietary lifestyles.

Conclusion

Whether you’re craving something bright and spicy or just need a quick meal that feels special, this Tom Yum Soup Recipe with Shrimp and Lemongrass checks all the boxes. It’s easy, packed with flavor, and flexible enough for any kitchen situation. I love how it brings a touch of Thailand to my table without hours of prep or exotic ingredients.

Feel free to make it your own—more chili, less lime, different proteins—the sky’s the limit. I’d love to hear how you customize it or any kitchen stories that come up while making it! Don’t hesitate to share your thoughts or questions below. Here’s to many cozy, flavorful bowls ahead!

FAQs

Can I make Tom Yum Soup without shrimp?

Absolutely! You can substitute shrimp with chicken, tofu, or mushrooms for a vegetarian version. Just adjust cooking times accordingly.

Where can I find lemongrass and kaffir lime leaves?

Asian grocery stores usually carry fresh lemongrass and kaffir lime leaves. If you can’t find fresh, frozen or dried versions can work in a pinch.

Is Tom Yum Soup very spicy?

The heat level depends on how many chilies you add. You can control spice by reducing or removing the seeds or using fewer chilies.

Can I prepare this soup in advance?

You can make the broth ahead and store it in the fridge, but add shrimp and fresh herbs just before serving to keep flavors fresh and shrimp tender.

What can I serve with Tom Yum Soup?

Steamed jasmine rice or lightly stir-fried vegetables pair perfectly, helping balance the soup’s bold flavors and making a complete meal.

Print