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

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A quick and flavorful Thai Tom Yum soup with shrimp and lemongrass, ready in just 10 minutes. This vibrant soup balances spicy, sour, and herbal notes for a comforting yet exciting taste experience.

Ingredients

Scale
  • 12 large shrimp (about 8 oz / 225 g), peeled and deveined (fresh or thawed frozen shrimp)
  • 2 lemongrass stalks, trimmed and smashed
  • 4 kaffir lime leaves, torn (or substitute with lime zest)
  • 3 slices galangal (or ginger as substitute)
  • 3 fresh Thai bird’s eye chilies, smashed (adjust to heat preference)
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 cup sliced shiitake mushrooms
  • 6 cherry tomatoes, halved (optional)
  • A handful of fresh cilantro, chopped
  • 1 teaspoon palm sugar or brown sugar (optional)

Instructions

  1. Prep the aromatics (5 minutes): Rinse lemongrass stalks, smash with flat side of knife, cut into 2-inch pieces. Tear kaffir lime leaves roughly. Slice galangal into thin rounds. Lightly smash bird’s eye chilies.
  2. Start the broth (3 minutes): Pour 4 cups broth into pot and bring to gentle boil over medium-high heat. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer uncovered for about 5 minutes.
  3. Add mushrooms and tomatoes (2 minutes): Toss in sliced shiitake mushrooms and halved cherry tomatoes. Simmer for 3 minutes until mushrooms soften and tomatoes release juices.
  4. Cook the shrimp (3 minutes): Add peeled shrimp to simmering broth. Cook until shrimp turn pink and curl, about 2-3 minutes. Avoid overcooking.
  5. Season the soup (2 minutes): Stir in 2 tablespoons fish sauce and 1 teaspoon palm or brown sugar if using. Remove pot from heat and squeeze juice of 2 limes into soup. Stir gently and adjust seasoning as needed.
  6. Serve and garnish (1 minute): Ladle soup into bowls and sprinkle chopped cilantro on top. Optionally add extra sliced chilies or lime wedges.

Notes

If soup tastes too sharp or salty, add a splash of coconut milk or a few tablespoons of water to mellow it out. Avoid overcooking shrimp to keep them tender. Adjust spice level by controlling amount of chilies. For vegetarian version, substitute shrimp with tofu and use vegetable broth and soy sauce instead of fish sauce.

Nutrition

Keywords: Tom Yum Soup, Thai Soup, Shrimp Soup, Lemongrass Soup, Quick Soup, Spicy Soup, Easy Thai Recipe

Find it online: https://tomyumy.com/tom-yum-soup-recipe-easy-10-minute-shrimp-and-lemongrass-soup/