Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Quick Tom Yum–Style Shrimp Soup
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 2 quarts, 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 136
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 103 mg
- Sodium
- 1860 mg
My streamlined version of this famous soup is built on the Thai trinity of galangal, lemongrass and lime leaf. The broth should taste bright and aromatic, with shrimp added at the end so they stay tender. Balance is key — salt comes from fish sauce, acidity from lime juice and gentle heat from chiles. It’s a quick version of the soup but still captures long-cooked flavor.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 2 quarts, 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 136
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 103 mg
- Sodium
- 1860 mg
Ingredients
Aromatic Broth:
Finish:
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Directions
- For the aromatic broth: Bring the water to a gentle simmer in a large saucepan over high heat. Whisk in the chicken powder, then add the galangal, lemongrass, Thai chiles and lime leaves. Lower the heat and simmer, uncovered, 20 to 30 minutes, until the broth is fragrant and lightly golden. (Do not boil — a gentle simmer keeps the flavors clean.) Strain out the aromatics if you like; I prefer to leave them in for an authentic presentation, but if you do be sure to warn your guests about them so they don’t chew on them.
- To finish: Add the mushrooms and return the broth to a simmer for 2 minutes, until heated through. Add the shrimp and cook 1 to 2 minutes, just until they turn opaque. Turn the heat to low. Stir in 4 tablespoons of the fish sauce, 4 tablespoons of the lime juice and the nam prik pao (chili paste). Use a whisk to help the paste fully dissolve and distribute in the broth. Simmer 30 to 60 seconds more, just to meld.
- Taste the soup and balance it as needed: Add more fish sauce for salt, more lime juice for acidity or a touch more chili paste for heat and sweetness. Ladle into bowls and garnish with cilantro and scallion. Serve hot.
