This authentic Tom Yum soup is built on a deeply flavorful homemade shrimp stock infused with lemongrass, galangal, and kaffir lime leaves. The standout is using shell-on, head-on shrimp to extract maximum umami into the broth before adding tender shiitake mushrooms and Thai chili paste for complexity.
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Peel and devein the shrimp. Place the shrimp meat in one bowl and reserve the heads and shells in another.
In a large stockpot over medium-high heat, add the shrimp heads and shells. Toast them, stirring occasionally, until they turn pink and a fond develops on the bottom of the pot.
Deglaze the pot with 12 cups of cold water, scraping up any browned bits from the bottom.
Prepare the aromatics: split the Thai chilis, trim and bruise the lemongrass stalks with the back of a knife then roughly chop, slice the galangal, and tear the kaffir lime leaves.
Add the prepared chilis, lemongrass, galangal, kaffir lime leaves, cilantro stems, and shiitake mushroom stems to the stockpot.
Bring the stock to a boil, then reduce the heat to maintain a simmer. Cook for 1 hour.
Strain the stock through a fine-mesh sieve into a clean pot, discarding all the solids.
Return the strained stock to the stove and bring it back to a simmer. Stir in the Nam Prik Pao (Thai chili paste) until it dissolves.
While the soup simmers, wipe the shiitake mushroom caps clean with a damp paper towel and slice them.
Add the sliced mushrooms to the soup and cook for 2 minutes.
Season the reserved shrimp meat with kosher salt and freshly ground black pepper.
Add the seasoned shrimp to the pot, followed by the fish sauce.
Simmer for just 1-2 minutes, until the shrimp are pink and cooked through. Be careful not to overcook.
To serve, ladle the soup over cooked rice in bowls. Garnish with chopped green onions, fresh Thai basil, cilantro, and lime wedges.
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop; do not boil. Shrimp can be made ahead separately and warmed through just before serving.
Large stockpot (12-quart capacity or larger) · Fine-mesh strainer or cheesecloth (optional, for clarifying stock)
Heads and shells are critical for building a rich, flavorful stock. If only headless shrimp are available, supplement with extra shrimp shells or a light seafood stock base.
Nam Prik Pao is a Thai chili paste made from roasted chilies, garlic, and shallots. It's available in most Asian markets, specialty grocery stores, and online retailers in the international aisle.
Yes. Prepare the shrimp stock and aromatics up to 2 days ahead; store covered in the refrigerator. Add fresh shrimp and mushrooms just before serving to prevent overcooking.
Thai chilies can be replaced with serrano peppers or red jalapeños. Galangal is harder to substitute; use the closest fresh option or order frozen galangal online—dried galangal is less aromatic.
Yes, if Nam Prik Pao is certified gluten-free. Most brands are, but always check the label as some may contain soy sauce with gluten.
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