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Ingredient for this dish

  • 12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)
  • 6 cups chicken stock
  • 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
  • 4 cloves garlic, minced
  • 3 tablespoons onion, minced
  • 3 tablespoons grated galangal or ginger
  • 3 leaves makrut lime, or bay leaves and long strip of lime zest
  • 1 teaspoon lime juice, or lemon juice
  • 1 1/2 tablespoons fish sauce
  • 1/2 tablespoon soy sauce
  • 1 carrot, thickly sliced
  • 1 to 2 cups shiitake mushrooms, stems removed
  • 1 small zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, sliced in half
  • 1/4 to 1/3 can coconut milk, adding more or less to taste
  • 1 teaspoon chili oil
  • 1/3 cup fresh coriander
  • Optional: brown sugar, to taste
  • Optional: crushed chili pepper flakes, to taste


  • Step 1: At first sip of this Thai tom yum soup, you’ll be overcome by the almost intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chili combined with a chicken stock base and topped up with shrimp. If you like spicy, I recommend either fresh red chilies or getting yourself a bottle of chili oil and adding anywhere from a few drops to a few teaspoons. Or leave the chili out for a terrific mild tom yum. Once you’ve made this special Thai soup, it will likely stay on your family favorite list forever.
  • Step 2: Gather the ingredients.
  • Step 3: Pour stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you didn’t mince. Boil hard 5 to 6 minutes to soften.
  • Step 4: Add garlic, onion, galangal or ginger, lime leaves (or bay leaves), lime or lemon juice, fish sauce, soy sauce, and carrots. Reduce heat slightly, cover, and continue lightly boiling 5 minutes. Add mushrooms and zucchini, and continue lightly boiling another 5 minutes. 
  • Step 5: Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.
  • Step 6: Turn down the heat to low and add 1/4 can coconut milk plus more fish sauce to taste. This is where the soup comes to its ​perfection. Taste-test for the most flavorful you can make it, without tilting over into too-salty, adding more fish sauce until you’re happy with the flavor. Discard the lime or bay leaves and the zest, if using.
  • Step 7: Serve with fresh coriander sprinkled over, and enjoy! 
    • Recipe From AllRecipes