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Tom Yum Soup with Shrimp, Lemongrass, and Lime Leaves

A delicious bowl of tom yum to warm you up on the coldest day! This terrific recipe for spicy Thai shrimp soup comes together fast—about 30 minutes. If it turns out too spicy for you, mellow the heat with a little coconut milk.

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Tom Yam soup with shrimp, lemongrass and lime leaves
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Tom Yam soup with shrimp, lemongrass and lime leaves
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 5 g
Fats 25 % 2 g
Carbohydrates 13 % 1 g
43 kcal
GI: 100 / 0 / 0
  • Soak the shiitake in warm water for 2–3 hours. Peel the shrimp, make a shallow cut down the back, and pull out the dark vein. Rinse in cold water. Slice the galangal, lemongrass, chili, onion, and mushrooms. Add the galangal, lemongrass, chili, lime leaves, and shiitake to the boiling chicken broth. Stir in the fish sauce and tom yum paste. Cook over medium heat for 5 minutes. Add the shrimp and onion and the juice of half a lemon, and cook for 5 minutes. Pour in the coconut milk, stir, and let it cook another 5 minutes. Serve with chopped cilantro and rice.
  • A little background: tom yum is a hot-and-sour soup, usually based on chicken broth, with shrimp, chicken, fish, or other seafood. It's a national dish of Thailand and Laos, and it's also popular in Malaysia, Singapore, and Indonesia. The name combines two Thai words: "tom" (to boil) and "yam" (a spicy Thai salad), so "tom yum" is really a catch-all for hot, sour-and-spicy soups, with the type of meat or broth added to the name—tom yum kai with chicken, tom yum thale with seafood, tom yum kai nam khon with chicken and coconut milk, and so on. The most popular version among visitors is tom yum kung, made with shrimp. Other variations use fish (tom yum pla), chicken (tom yum kai), or a mix of seafood like squid, scallops, mussels, and fish (tom yum thale). The newer tom yum nam khon almost always features shrimp finished with milk or coconut milk stirred in at the very end. The modern version often includes oyster or straw mushrooms, and the soup is garnished with freshly chopped cilantro or coriander seeds. A spoonful of chili paste is sometimes added for a brighter orange color and deeper pepper flavor. Rice is typically served on the side.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Shiitake - 34  kcal/100g
  • Lime - 16  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Roots - 32  kcal/100g
  • Lemongrass - 104  kcal/100g
  • Chicken broth - 19  kcal/100g

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