📝 About This Recipe
Experience the vibrant, aromatic heart of Thailand with this world-renowned spicy and sour shrimp soup. This recipe balances the 'Big Four' of Thai flavor—spicy, sour, salty, and sweet—using a fragrant infusion of lemongrass, galangal, and kaffir lime leaves. It is a light yet deeply complex masterpiece that captures the essence of a bustling Bangkok night market in every spoonful.
🥗 Ingredients
The Aromatic Base
- 4 cups Chicken or Shrimp Stock (low sodium preferred)
- 2 pieces Lemongrass stalks (bottom 5 inches only, bruised and cut into 2-inch segments)
- 1 2-inch piece Galangal (sliced into thin rounds)
- 6 pieces Kaffir lime leaves (torn slightly to release oils)
- 3-5 pieces Thai Bird's Eye chilies (bruised; adjust to your heat preference)
Main Ingredients
- 12-15 pieces Large Shrimp/Prawns (peeled and deveined, tails left on for presentation)
- 1 cup Straw mushrooms or Oyster mushrooms (halved or sliced)
- 1 piece Roma tomato (cut into thin wedges)
- 1/2 piece Small white onion (sliced into wedges)
Seasoning and Finishing
- 2 tablespoons Nam Prik Pao (Thai Roasted Chili Paste) (adds color and smoky depth)
- 3 tablespoons Fish Sauce (adjust to taste)
- 4 tablespoons Fresh Lime Juice (always use fresh, never bottled)
- 1 teaspoon Palm sugar or granulated sugar (to balance the acidity)
- 3 tablespoons Evaporated milk (optional, for 'Tom Yum Nam Khon' creamy version)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 leaves Sawtooth coriander (optional, thinly sliced)
👨🍳 Instructions
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1
Prepare the aromatics: Peel the outer layers of the lemongrass, use the back of a knife to bruise the stalks, then cut them diagonally. Slice the galangal and tear the lime leaves.
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2
In a medium pot, bring the chicken or shrimp stock to a gentle boil over medium-high heat.
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3
Add the lemongrass, galangal, kaffir lime leaves, and bruised chilies to the boiling stock. Let it simmer for 5 minutes until the broth becomes highly fragrant.
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4
Stir in the sliced onion and mushrooms. Continue to simmer for another 3 minutes until the vegetables begin to soften.
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5
Add the Nam Prik Pao (roasted chili paste) and stir until it is fully incorporated, giving the broth a beautiful reddish-orange hue.
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6
Add the shrimp and the tomato wedges. Cook for about 2-3 minutes; the shrimp are done as soon as they turn opaque and curl into a 'C' shape.
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7
Turn off the heat immediately. This is crucial to prevent the shrimp from becoming rubbery and to preserve the brightness of the lime juice.
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8
Stir in the fish sauce and the sugar. These provide the salty and sweet foundations.
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9
Add the fresh lime juice. Always add lime juice after the heat is off to prevent it from turning bitter.
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10
If you prefer the creamy version (Tom Yum Nam Khon), stir in the evaporated milk now.
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11
Taste the broth. It should be a bold harmony of spicy, sour, and salty. Adjust with more fish sauce (salt) or lime juice (sour) if needed.
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12
Ladle the soup into bowls, ensuring everyone gets a generous portion of shrimp and aromatics. Garnish with fresh cilantro and serve immediately.
💡 Chef's Tips
Use the freshest galangal and lemongrass you can find; dried versions lack the essential oils that define this dish. Do not eat the lemongrass, galangal slices, or lime leaves—they are for infusion only, though they are traditionally left in the bowl for aesthetic. Always turn off the heat before adding lime juice to maintain its vibrant, zesty punch. If you can't find straw mushrooms, oyster mushrooms or even button mushrooms are excellent substitutes. For an extra flavor boost, sear the shrimp shells in the pot with a little oil before adding the stock to create a quick shrimp oil base.
🍽️ Serving Suggestions
Serve with a side of steaming Jasmine rice to soak up the flavorful broth. Pair with a Thai Omelet (Kai Jeow) to provide a savory, fatty contrast to the spicy soup. A cold Thai Iced Tea or a crisp Lager beer works perfectly to cool the palate from the chili heat. Follow the meal with fresh mango slices or sticky rice for a traditional Thai ending.