Shrimp Tom Yum Soup

Ingredients

• 500 g Raw shrimp (heads and shells retained) (Peeled, heads and shells reserved for the broth)
• 1 tablespoon Vegetable oil (For browning the shells)
• 1 liter Water (Base of the broth)
• 4 leaves Kaffir lime leaves (Whole, remove before serving)
• 3 3 mm slices Fresh galangal (Thinly sliced)
• 2 stalks Lemongrass (Crushed then cut into 4 cm sections)
• 200 g Oyster mushrooms (or button mushrooms) (Torn into 3‑4 pieces)
• 2 units Tomatoes (Cut into large dice)
• 2 units Fresh chilies (bird’s eye or Thai) (Cut into 4‑5 pieces)
• 2 tablespoons Chili paste (Nam Prik Pao) (Homemade or store‑bought)
• 1 tablespoon Fish sauce (Adjust to taste)
• 1 teaspoon White sugar (Balances acidity)
• 1 bunch Fresh coriander (Coarsely chopped, for garnish)
• 2 units Lime (Cut into wedges, juice will be added at the end of cooking)

Instructions

1. Prepare the aromatics

   Crush the lemongrass stalks with the side of a knife, then cut into 4 cm sections. Slice the galangal into 3 mm pieces. Separate the kaffir lime leaves and keep them whole.

   Time: PT5M

2. Prepare the vegetables and mushrooms

   Cut the tomatoes into large dice. Tear the oyster mushrooms into 3‑4 pieces. Cut the fresh chilies into 4‑5 pieces.

   Time: PT4M

3. Clean the shrimp

   Peel the shrimp while keeping heads and shells. Make a slit on the back of each shrimp to remove the digestive tract.

   Time: PT5M

4. Make the shell broth

   In a pot, heat 1 tbsp oil over high heat. Add the shrimp heads and shells, brown for 3‑4 minutes.

   Time: PT4M

   Temperature: feu vif

5. Deglaze and cook the broth

   Pour in 1 L hot water (watch for splashes). Bring to a boil then simmer for 10 minutes.

   Time: PT10M

   Temperature: ébullition

6. Infuse the aromatics

   Add the galangal, kaffir lime leaves and lemongrass sections to the broth. Boil for another 10 minutes.

   Time: PT10M

   Temperature: ébullition

7. Strain the broth

   Remove the aromatic pieces (galangal, lemongrass, leaves) using a skimmer or sieve.

   Time: PT2M

8. Add vegetables and season

   Stir in the mushrooms, tomatoes, fresh chilies, fish sauce, sugar and chili paste. Bring to a boil again and cook for 3 minutes.

   Time: PT5M

   Temperature: ébullition

9. Cook the shrimp

   Add the peeled shrimp to the broth. Cook for 4‑5 minutes until they turn pink and opaque.

   Time: PT5M

   Temperature: feu moyen

10. Finishing and serving

    Turn off the heat, pour in lime juice, adjust seasoning (salt, sugar, fish sauce). Sprinkle with chopped fresh coriander and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Raw shrimp (heads and shells retained): Diced white chicken
• Instead of Vegetable oil: Peanut oil, sunflower oil
• Instead of Kaffir lime leaves: Lime zest
• Instead of Fresh galangal: Ginger (less aromatic)
• Instead of Lemongrass: Lemon zest
• Instead of Oyster mushrooms (or button mushrooms): Shiitake mushrooms
• Instead of Tomatoes: Cherry tomatoes
• Instead of Fresh chilies (bird’s eye or Thai): Jalapeño pepper
• Instead of Chili paste (Nam Prik Pao): Sriracha sauce
• Instead of Fish sauce: Light soy sauce
• Instead of White sugar: Cane sugar
• Instead of Fresh coriander: Flat‑leaf parsley
• Instead of Lime: Bottled lime juice

Equipment Needed

• 2 L pot or saucepan
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Ladle
• Measuring spoons
• Bowl for peeling shrimp

Critical Steps — Do Not Skip

• Brown the shrimp heads and shells without burning them
• Properly infuse the aromatics (galangal, lemongrass, kaffir lime) for 10 minutes
• Do not overcook the shrimp

Chef Tips from the Video

• Lightly crush the lemongrass stalks before cutting to release essential oils.
• Split the kaffir lime leaves in half to release more aroma.
• Use a mortar to pound the galangal and lemongrass if you have time; it intensifies the fragrance.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Reheat gently, avoid prolonged boiling.

Freezer: Not recommended: shrimp texture deteriorates.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the shell broth the day before and keep it refrigerated; reheat before adding vegetables.
• Homemade chili paste keeps for 1 week in the refrigerator in an airtight jar.