Originating in Thailand, this soup is a hot and sour bowlful of local ingredients like Thai chili peppers and lemongrass. These are available in Asian markets, but there are swaps that are easier to find in a pinch, if needed. We jokingly called it “Tom Oh-Yum” due to the fact it was St. Patty’s Day when we made it.
This soup usually begins with simmering shrimp shells to make the stock. For a shortcut, simmer lemongrass and galangal with boxed seafood stock; OR use your own homemade shellfish stock, like we did.
Spicy Shrimp Tom Yum Soup
- 6 cups fish/seafood stock, or vegetable broth
- 1, 3-inch piece fresh galangal or ginger, thinly sliced
- 2 stalks fresh lemongrass, trimmed and halved crosswise and lengthwise, or 1/2 tsp. lemon zest
- 1 Tbsp. refined coconut oil
- 8 oz. fresh cremini mushrooms, quartered
- ½ cup chopped onion
- 2 medium fresh Thai or serrano chile peppers, thinly sliced lengthwise*
- 3 cloves garlic, minced
- 1 cup coarsely chopped roma tomatoes
- 1–2 tsp. Asian chili-garlic sauce
- 1 lb. fresh or frozen large shrimp in shells
- ½ cup chopped fresh cilantro
- Keffir lime leaves (optional)
- Lime wedges
- In a 5- to 6-qt. Dutch oven combine stock, galangal, and lemongrass. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Strain through a fine-mesh sieve into a bowl; discard solids.
- In Dutch oven heat oil over medium. Add mushrooms, onion, chile peppers, and garlic; cook 5 minutes, stirring occasionally.
- Add tomatoes; cook 2 minutes. Stir in chili-garlic sauce; return strained stock. Bring to boiling. Add shrimp; cook 2 to 3 minutes or until shrimp are opaque.
- Top servings with cilantro and, if desired, lime leaves. Serve with lime wedges.
Original recipe by Laura Marzen for Better Homes and Gardens