Let the spicy flavors of Thailand tempt your taste buds!

Tom Yum Soup is a quick, easy, and healthy weeknight recipe.

This brothy version is made with shrimp!

A close up on a bowl of shrimp tom yum soup

Aaron Hutcherson

This Thai seafood soup is full of flavor and comes together in a matter of minutes.

This version is my attempt at that, while using ingredients that are easier to find in the U.S.

It’s bright and spicy thanks to lots oflime, chiles, and ginger.

Thai soup with shrimp in a brightly patterned bowl with a silver spoon inside. Sliced limes, ginger, peppers and cilantro stems suround the bowl of light broth, shrimp, mushrooms and cilantro. The bowl is on a marble counter with a blue striped linen to the left of the bowl.

Aaron Hutcherson

What Is Tom Yum Soup?

Tom yum is a traditional Thai hot and sour soup that is found all over the country.

This particular version has a clear broth and is made with shrimp.

Vertical view of brightly patterned bowl with a silver spoon inside. Tom yum soup with shrimp, cilantro and mushrooms in a light broth are in the bowl. Above the bowl are stems of cilantro and below the bowl is a blue striped linen.

Aaron Hutcherson

Thai chiles are small, skinny chiles that can be either green or red.

And these little peppers pack a punch!

They are pretty spicy, but that is exactly what you want for this soup.

A raw shrimp is on a cutting board with a knife blade cutting the vein out of it.

Aaron Hutcherson

you’re free to also save the shells and make thisshellfish stockto keep on hand.

If youre not sure how to peel and devein shrimp, dont worry.

Weve got you covered.

Stalks of lemon grass on a wooden cutting board. One stalk is tied in a knot for tom yum soup.

Aaron Hutcherson

Read our handy guide onHow to Peel and Devein Shrimp.

What Is Lemongrass?

Fresh lemongrass is a long, tall grass with a thick stem.

Sliced mushrooms are being added to a black pot on the stove for tom yum soup.

Aaron Hutcherson

It’s sometimes sold pre-cut in three-inch long pieces.

Peel them away and use just the inner part.

It wont have the exact same flavor as lemongrass, but it should be close enough.

Spices are being added to a black pot on the stove for thai style shrimp soup.

Aaron Hutcherson

Soy Sauce vs. ## What To Serve With Tom Yum Soup

This soup is brothy.

Make-Ahead and Storing Tips

The soup will keep for a few days in the refrigerator.

I dont recommend freezing this soup.

Tom yum soup simmering in a black pot on the stove.

Aaron Hutcherson

it’s possible for you to typically find it in Asian grocery stores.

But if you cant find lemongrass, you’re free to substitute lemon slices.

(Shells can be used to makeshrimp stockto use in this recipe instead of water.)

It should be about a foot long after you trim it.

Peel off the tough outer layers until you reach the yellowish tender core.

Fill a medium pot with 6 cups water or shrimp stock.

Add the lemongrass to the pot and cover.

Place the pot over high heat, and bring to a boil.

Cook for 3 minutes.

Add the shrimp to the pot and cook until pink and opaque, about 3 minutes.

Add the lime juice.

Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.

Did you love this recipe?

Let us know with a rating and review!