Are you longing to learn the secrets behind Shrimp Tom Yum Soup? It’s easier to make than you think and full of all the sour, spicy Thai flavors you love!

What is Shrimp Tom Yum Soup?

Shrimp Tom Yum Soup is on my 35 Popular Thai Dishes list for good reason–it’s the ultimate comfort food for Thai foodies.

In Thai, Tom means “boil,” and Yum means “salad”, so the literal translation is boiled salad, lol!, but really Shrimp Tom Yum Soup is named that because all those Thai flavors you love in a Thai salad like spicy, sour, sweet are found boiled up in the soup.

Tom Yum Soup started out as a humble soup made by simmering fresh shrimp and local herbs in central Thailand’s riverside villages. Over time, it’s become the flavor-packed soup we love today, featuring lemongrass, kaffir lime leaves, and galangal.

Shrimp Tom Yum Soup is the soup Thais always make if they have a cold as a natural remedy, with ingredients like lemongrass and galangal that help aid digestion and boost immunity.

Sherri’s Story

My Thai Hubby’s grandma put two silver baht coins in his 8 year-old small caramel colored hand before he walked out the door.

He held them tight as he ambled down the dusty path with huge, yellow-green banana leaves occasionally brushing his skinny legs. Sweat beaded on his brow as he wished yet again that he lived somewhere cold.

The smell of fresh Thai herbs filled up his lungs the closer he got to the bustling marketplace.

He heard women loudly whacking chicken parts with massive knives as flies buzzed nearby.

An elderly gentleman was tenderly putting mini bananas wrapped in coconut rice and dark green banana leaves on a hot charcoal grill.

A fruit vendor carved the prickly eyes off a fresh pineapple while sticky juice lazily slipped down his strong, tan arm.

The smells and sights were so tantalizing, but he only had two baht. And his grandma had sent him on a mission: to get lemongrass, galangal and kaffir lime leaves.

He went to the amiable herb seller who always liked to ask how his grandma was doing, and took one of the many bundles already perfectly proportioned with each herb and ready to be thrown into Shrimp Tom Yum Soup.

He handed over his sweaty two bahts, and meandered home, now holding the prized goods in his hand, his tongue already tasting the spicy, sour, soothing Tom Yum soup he would savor in a few hours.

How I wish I could just walk down the road, pay seven cents for my fresh Thai herbs and start cooking my Shrimp Tom Yum Soup!

Even though buying or growing the ingredients for Shrimp Tom Yum can be tricky in America, thankfully the actual Tom Yum Soup cooking process is much quicker and easier than I would have ever dreamed.

Especially on a busy weeknight when I make it with my homemade Tom Yum paste! Instead of adding all the fresh Thai herbs, I just add my paste and it makes it a quick SOS meal!

Shrimp Tom Yum Soup Ingredient Notes

No worries if you don’t have all the ingredients! Check out my Additions and Substitutions section below for easy swaps!

• Chicken Broth (1 quart): Acts as the neutral base for the soup’s intense flavors.
• Lemongrass (3–4 stalks): A flavor profile that’s a combo of citrus, mint, ginger, and floral notes
• Galangal (8 slices):  Adds spicy, peppery, citrusy, piney, and earthy flavors.
• Kaffir Lime Leaves (6 leaves): Intense, citrusy, and refreshing, with notes of lime, lemon, and a hint of floral notes.
• Fresh Thai Chilies (2–5): Adjust for your heat tolerance. They are small in size but mighty powerful in spiciness!
• Onion (1 small, thinly sliced): Adds a touch of sweetness to balance the soup’s bold flavors.
• Thai Roasted Chili Paste (3-4 tbsp): Adds shrimpy, savory, smoky, and slightly sweet flavors.
• Tamarind Paste (1–2 tbsp): Provides sweet-tart, tangy, sour, and fruity flavor.
• Mushrooms, your favorite kind (2 cups): Oyster mushrooms are traditionally included in Tom Yum Soup. But you can use whatever mushroom you can find, as long as it’s not shiitake since that flavor would take away from the other flavors of the soup.
• Tomatoes (2–3 small): Brighten the soup with their natural sweetness.
• Shrimp (3–4 servings): Traditionally, Tom Yum Soup features shrimp, but chicken or tofu works too.
• Fresh Lime Juice (from 2–3 limes): Essential for its sour, tart, acidic notes.
• Fish Sauce (2–3 tbsp): Adds umami richness.
• Brown Sugar (1 tbsp): Balances the spicy and sour elements.
• Cilantro (a handful): For garnish and added freshness.

Additions and Substitutions

• Tamarind paste substitute: Leave it out or add extra lime juice.
• Shrimp substitute: 2 chicken breasts, or 4 chicken thighs, cut into bite-size, thin pieces, or 16 oz. extra firm tofu, cut into 2 in. or so chunks
• Kaffir lime leaves substitute: Substitute with ½ tsp lime zest per leaf.
• Fresh Thai chilies substitute: Fresh cayenne peppers or serrano chiles.
• Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
• Fresh lime juice substitute: bottled lime juice or True Lime.
• Roasted chili paste substitute: same amount of Gochujang.
• Lemongrass, Galangal, Thai chilies, and Kaffir lime leaf substitute: Replace all with 1/2 cup of homemade or store-bought Tom Yum paste, add more or less to taste.

How to Make Shrimp Tom Yum Soup: Step by Step

Prep Your Ingredients

Cut off the bottom tip of the 3-4 stalks of lemon grass, and throw out the loose outer layer. (Check out this post to learn more about lemongrass and how to cut it.)

Cut the stalks into 1-inch sections at a diagonal up to the greener end, so you can see the inner core.

Smash each piece lightly in your mortar and pestle or with the side of a Chef’s knife. This lets the fragrant smell seep into your kitchen (a smell that always reminds me of Fruit Loops).

You don’t need to peel the galangal. Slice it into the width of a quarter until you have 8 pieces of it. Tear the the Kaffir Lime Leaves into large pieces to help release their citursy flavors.

Lightly smash the Thai chilies in a mortar and pestle or with the side of Chef’s knife to help release the juices so they can steep in the pot when you add them in.

Infuse the Broth

Place lemongrass, galangal, kaffir lime leaves, Thai chilies and chicken broth in a pot. Bring to a boil, then reduce heat to simmer for 15-20 minutes until an amazing citrusy fragrance permeates your house!

Build the Flavors

Add onion and mushrooms. Simmer briefly until mushrooms are tender and cooked.

Add the Shrimp and Tomatoes

Stir in tomatoes and shrimp. Cook for 20–30 seconds until the shrimp are just pink and almost cooked. Turn off the heat, and let the residual heat finish cooking the tomatoes and shrimp.

Season to Taste

Stir in roasted chili paste, tamarind paste, lime juice, fish sauce, and brown sugar. Make sure the roasted chili paste and sugar has dissolved and then taste and adjust for the perfect balance of sour, spicy, and savory.

Serve and Enjoy

Garnish with fresh cilantro and serve with jasmine rice.

Recipe Tips & Tricks

• SOS meal tip: Need to make it on a busy weeknight? Make ahead my homemade Tom Yum paste or buy it, and replace the lemongrass, kaffir lime leaves, galangal, and Thai chilies with 1/2 cup or so of it.
• If using chicken: add it when simmering the broth to ensure it’s tender and flavorful.
• If using tofu: add it at the end when you’d normally add the shrimp to prevent it from breaking apart.
• Avoid overcooking the shrimp: move it off the burner right when it is pink.
• Warning! You don’t eat the Thai herbs like lemongrass, kaffir lime leaves and galangal! It’s just to flavor the soup: At first I didn’t like Tom Yum Soup because I didn’t enjoy chomping on woody lemongrass and tough galangal, but then Thai Hubby taught me Thais leave those in the soup for garnish, and you don’t eat those parts. Just scoot them out of the way to get to the broth, shrimp, tomatoes, onion and mushrooms.

Storage & Reheating

• Fridge: According to the USDA, leftovers are still good after 3-4 days of being in the fridge.
• Freezer: According to the USDA, leftovers are still good after 3-4 months of being frozen. Once it is completely cooled, transfer it to freezer safe containers.
• Reheat: To defrost it, place it in the fridge overnight and use within one day of thawing. Warm in a large pot, or heat small portions in the microwave.

Your Questions Answered

What does Shrimp Tom Yum Soup taste like?

Shrimp Tom Yum Soup is a bold mix of spicy, tangy, and savory, with fragrant hits of lemongrass, lime leaves, and galangal. Think of it as a zesty hug for your taste buds!

Is Shrimp Tom Yum a healthy soup? Is Tom Yum good for digestion?

Yes! It’s packed with ingredients like lemongrass and galangal that are known to aid digestion, help fight off colds, and soothe the stomach.

What are the two types of Shrimp Tom Yum Soup?

The two main types are Tom Yum Nam Sai (clear broth) and Tom Yum Nam Khon (creamy version made with evaporated milk or coconut milk).

Does Tom Yum Paste have shrimp?

Yes! Traditional Tom Yum paste often contains shrimp or shrimp paste for depth of flavor. But if you make my homemade one you can leave it out!

Does Tom Yum Soup have shrimp?

Yes, the classic Tom Yum Goong features shrimp, but you can substitute other proteins or keep it vegetarian.

What fish can be used for Tom Yum Soup?

You can use firm fish like snapper, cod, or tilapia to hold up in the flavorful broth.

What to have with Tom Yum Soup?

Serve it with steamed jasmine rice, and any Thai dish you like! We like it make it with a Thai-style omelets, or crispy Thai egg rolls for a complete meal.

Other Tom Yum Recipes You’ll Love

If you adore the flavors of Tom Yum like we do, check out our other Tom Yum inspired recipes here:

• Tom Yum Fried Rice
• 4 Ingredient Tom Yum Baked Chicken Wings
• Homemade Tom Yum Paste
• Tom Yum Pasta

If you try this recipe, I’d love to see it! Share your creation and tag me on Instagram @thaifoodie. Enjoy your Shrimp Tom Yum Soup adventure!

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