Instructions
10 steps · tick them off as you cookPeel and devein 1 lb (450 g) large shrimp, reserving the shells for the broth.
In a large pot, heat 1 tbsp vegetable oil over medium and toast the shrimp shells for 3 minutes until pink and fragrant.
3 minutesAdd 6 cups water and bring to a boil, then reduce and simmer for 10 minutes to build a quick shrimp stock; strain and return the liquid to the pot.
10 minutesBruise 2 lemongrass stalks (cut into 2-inch pieces) with the back of your knife, and slice 1 thumb of galangal into thin coins.
Add lemongrass, galangal, 5 torn kaffir lime leaves, and 3 smashed Thai chilies to the stock; simmer for 8 minutes until deeply aromatic.
8 minutesStir in 2 cups quartered oyster mushrooms and 1 diced tomato; cook for 3 minutes until the mushrooms release their liquid.
3 minutesAdd 2 tbsp Thai chili paste (nam prik pao) and whisk until dissolved, turning the broth a rich orange colour.
Slide in the shrimp and poach for 90 seconds until they curl and turn opaque: do not overcook.
Remove from heat and season with 3 tbsp fish sauce and 3 tbsp fresh lime juice, tasting for the signature sharp-salty-spicy balance.
Ladle into bowls and finish with a generous scatter of chopped cilantro.
Chef's tip
Always add the lime juice off the heat at the very end: boiling lime juice turns it bitter and dulls that signature electric tang that defines authentic tom yum.
Suggested pairing
Serve as a starter or with a small bowl of jasmine rice on the side to soak up the fragrant broth.
About this recipe
A vibrant, hot-and-sour prawn soup with lemongrass, galangal, and lime: a classic broth that manages to be both bracing and deeply comforting.
ThaiIntermediatespicytangyhealthyhigh-protein
