Shrimp Tom Yum Recipe

Name: Shrimp Tom Yum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only); 1 or 2 fresh jalapeno chilies (2 oz. total); 6 slices (quarter-size) fresh or dried galangal or fresh ginger; 4 fresh or dried kaffir lime leaves (optional); 2 1/2 quarts fat-skimmed chicken broth; 1 pound dried rice noodles (mai fun, rice sticks, or rice vermicelli) or dried angel hair pasta; 1 pound (30 to 35 per lb.) shrimp, shelled and deveined; 1/4 cup lime juice; 2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla); 1/2 cup fresh cilantro leaves; 1/2 cup thinly sliced green onions; Chili oil

Servings: persons

1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only)
1 or 2 fresh jalapeno chilies (2 oz. total)
6 slices (quarter-size) fresh or dried galangal or fresh ginger
4 fresh or dried kaffir lime leaves (optional)
2 1/2 quarts fat-skimmed chicken broth
1 pound dried rice noodles (mai fun, rice sticks, or rice vermicelli) or dried angel hair pasta
1 pound (30 to 35 per lb.) shrimp, shelled and deveined
1/4 cup lime juice
2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced green onions
Chili oil

1
Crush lemon grass slightly. Cut stalk into about 3-inch lengths.
2
Slice chili crosswise into thin rings; discard stem.
3
In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.
4
Meanwhile, in a 6- to 8-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain well. Place noodles in 5 or 6 large soup bowls.
5
With a slotted spoon, scoop lemon grass, chili rings, galangal, and lime leaves from broth and discard.
6
Stir shrimp into broth and cook until they are opaque in thickest part (cut to test), 2 to 3 minutes. Transfer shrimp with a spoon onto noodles in bowls.
7
To broth, add lime juice and fish sauce to taste. Ladle into bowls. Sprinkle with cilantro and onions. Add chili oil to taste.

733

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only), 1 or 2 fresh jalapeno chilies (2 oz. total), 6 slices (quarter-size) fresh or dried galangal or fresh ginger, 4 fresh or dried kaffir lime leaves (optional), and more.

Yes, Shrimp Tom Yum falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Tom Yum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions