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Tom Yum Soup with Shrimp


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Rate this recipe 4.5/5 (2 Votes)


  • 350 mL of vegetable stock
  • 10 grams of galangal (swap: use 1 inch of fresh ginger and 1 clove of garlic, both sliced)
  • 1 stalk of kaffir lime leaves (swap: add two stems of basil + additional tablespoon of lime juice)
  • 5 grams of fresh lemongrass, sliced on bias (there’s no real swap for this)
  • 3 jalapenos (for extra heat, add the seeds and pith)
  • 3 pieces of shrimp, raw
  • 5 grams of mushrooms of your choice, sliced (I recommend white button)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lime juice (or to taste – I like a little more)
  • 1 tablespoon coconut milk (optional, but recommended)
  • Chopped cilantro, to garnish


Adapted from


Step 1

Bring the stock to a boil. Add galangal (or ginger /garlic mixture), kaffir lime leaves, lemongrass, jalapenos, and mushrooms
. Bring soup to simmer and add the shrimp, cooking until pink.
 Add coconut milk, lime juice, and fish sauce and let simmer for 10 minutes.
 Garnish with cilantro and serve.

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