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Shrimp Tom Yum
Recipe by
Connie Veneracion
Many Western versions of tom yum substitute ginger for galangal, but in Asian cooking, they are not interchangeable. Galangal and ginger are often cooked together but, when a recipe calls for galangal only, ginger is not a viable alternative.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Soup
Cuisine
Thai
Servings
4
people
Print Recipe
Ingredients
1x
2x
3x
6
cups
shrimp broth
3
slices
galangal
dried is fine
2
whole stalks
lemongrass
tied into a bundle
2
shallots
peeled and halved
2
pairs
kaffir lime leaves
center ribs removed and discarded
2
bird's eye chilies
slit
2
tomatoes
cut into wedges
24
shelled shrimps
fish sauce
lime juice
torn cilantro
to garnish
Instructions
Pour the broth into a pot and bring to the boil.
Drop the galangal slices, lemongrass, kaffir lime leaves, chilies and tomatoes into the broth. Lower the heat. Cover and simmer for 10 minutes.
Add the shrimps to the broth.
If the broth is unseasoned or underseasoned, add fish sauce.
Cover the pot once more and simmer for five minutes, or just long enough to cook the shrimps but without overcooking them.
Taste the broth. Add more fish sauce, if needed.
Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
Ladle your hot and sour shrimp tom yum into bowls, sprinkle with cilantro and serve immediately.
Notes
Updated from a recipe originally published in 04/10/2020
Keyword
Shrimps, Spicy