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Overhead view of clear tom yum shrimp soup in a black bowl with pink shrimp, tomatoes, and cilantro on wood.

Light and Spicy Tom Yum Shrimp Soup with Lime Broth

A clear, no-coconut-milk tom yum soup built on a quick shrimp-shell stock, ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai-inspired
Calories: 150
Ingredients Method Notes

Ingredients
  

Shrimp
  • 450 g shrimp, peeled and deveined, shells reserved 16-20 count
  • 1 tbsp neutral oil
Broth Aromatics
  • 6 cups water / 1.4 L
  • 3 lemongrass stalks smashed, cut into 2-inch pieces
  • 6 slices galangal or fresh ginger
  • 6 kaffir lime leaves torn
  • 4 Thai bird chilies smashed, fewer for less heat
Soup Add-ins and Seasoning
  • 200 g mushrooms straw or button, halved
  • 150 g cherry tomatoes halved
  • 3 tbsp fish sauce
  • 4 tbsp lime juice freshly squeezed
  • 1 tsp sugar palm or granulated
  • 1/4 cup cilantro chopped, for garnish
  • 2 green onion sliced, for garnish

Method
 

  1. Peel and devein the shrimp, keeping the shells. Pat the shrimp dry and refrigerate until needed.
  2. Heat the oil in a 4-quart / 3.8L stockpot over medium heat. Add the shrimp shells and cook for 2 to 3 minutes, stirring, until pink and fragrant.
  3. Pour in the water, bring to a boil, then lower the heat and simmer for 15 minutes to build a light shrimp stock.
  4. Strain the stock through a fine-mesh sieve into a bowl, pressing on the shells to get every drop. Discard the shells and return the stock to the pot.
  5. Add the lemongrass, galangal, kaffir lime leaves, and chilies to the stock. Simmer for 10 minutes so the broth picks up their aroma.
  6. Add the mushrooms and tomatoes. Simmer for 3 to 4 minutes until the mushrooms soften and the tomatoes just start to break down.
  7. Add the shrimp and cook for 2 to 3 minutes, until they turn opaque and curl into a loose C shape (145 F / 63 C). Don't walk away here, shrimp overcook fast and turn rubbery within another minute.
  8. Remove the pot from the heat. Stir in the fish sauce, lime juice, and sugar. Taste and add more lime juice if you want it sharper.
  9. Ladle into bowls and scatter with cilantro and green onion. Serve hot.

Notes

  • Toast shrimp shells before adding water for a deeper stock.
  • Pull soup off heat before adding fish sauce and lime juice.
  • Strain stock well to avoid a gritty broth.
  • Cook shrimp just 2 to 3 minutes to keep them tender.