Tom Yum Soup with Shrimp

The combination of ingredients in this deep and flavorful Tom Yum soup left us wishing we had served in deeper bowls. The citrusy aroma of the lemongrass along with the kaffir lime leaves offered a perfect balance to the heat from the chilies and roasted chili paste. Be careful to use both chilies sparingly to satisfy your desire for heat. You never know if the chilies you use are mild or spicy, sometimes until it’s to late, so we encourage you to taste as you add.

Tom Yum soup with shrimp in coconut milk

We adapted this amazing recipe as well as many others that we look forward to featuring in the future, from our new favorite cookbook, Soup of the Day by Williams Sonoma. The book is a must have and features a soup recipe for everyday of the year! Just click on the image to order your own copy.

Peel and de-vein the shrimp, reserving the shells. Rinse the shrimp.

In a large, heavy pot, warm the oil over med-high heat. Add the shrimp shells and fry, stirring, until they turn bright orange, about 1 minute.

Add the lemongrass, ginger, green chilies, broth, and 4 of the lime leaves.

Raise the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 15 minutes to blend flavors.

Pour the broth through a sieve placed over a clean pot.

Discard the contents of the sieve. Can be made ahead to this point, continue steps below when ready to serve. Add the chili paste to taste, the mushrooms, and bamboo shoots, stir well, and bring to a boil over medium heat. Add the shrimp and the remaining 4 lime leaves.

Cook until the shrimp turn pink and opaque, 1-2 minutes. Season with the fish sauce and lime juice. Serve garnished with the red chili slices and cilantro leaves.

 

Print

Tom Yum Soup with Shrimp

Scale

Ingredients

  • 3/4 lbs Large shrimp in the shell
  • 2 T Canola oil
  • 4 Lemongrass stalks, center white part only, smashed and cut into 2” lengths
  • 6 Slices of fresh ginger
  • 23 Thai chilies or serrano chiles, seeded and cut in half crosswise
  • 6 C of chicken or vegetable broth
  • 8 Kaffir lime leaves, spines removed
  • 12 T Roasted red chile paste
  • 1 C (7oz) drained, canned straw mushrooms
  • 1 C (7oz) drained, sliced bamboo shoots
  • 3 T Asian fish sauce
  • 1/4 C (2oz) fresh lime juice
  • 12 fresh red chiles, sliced
  • 1/4 C Cilantro leaves

Instructions

  1. Peel and de-vein the shrimp, reserving the shells. Rinse the shrimp.
  2. In a large, heavy pot, warm the oil over med-high heat. Add the shrimp shells and fry, stirring, until they turn bright orange, about 1 minute.
  3. Add the lemongrass, ginger, green chilies, broth, and 4 of the lime leaves.
  4. Raise the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 15 minutes to blend flavors.
  5. Pour the broth through a sieve placed over a clean pot.
  6. Discard the contents of the sieve. Can be made ahead to this point, continue steps below when ready to serve.
  7. Add the chili paste to taste, the mushrooms, and bamboo shoots, stir well, and bring to a boil over medium heat. Add the shrimp and the remaining 4 lime leaves.
  8. Cook until the shrimp turn pink and opaque, 1-2 minutes.
  9. Season with the fish sauce and lime juice. Serve garnished with the red chili slices and cilantro leaves.

Nutrition

  • Serving Size: 6