Seafood/ Soup

Tom Yum Soup with Shrimp

On the menu tonight – Tom Yum Soup with Shrimp! I went outside my comfort zone on this one. I don’t know how many times I’ve eaten out and had Tom Yum Soup and loved it. But, I have never made it – until now. First, I don’t eat a lot of soup. Second, since it’s a Thai soup, I was anticipating it to be difficult to make.

It was so easy to make this soup, and inexpensive too. The secret to this soup are two things, the Tom Yum paste, and the pre-made broth. I used a combination of seafood broth and vegetable broth to give it a little bit more depth in the flavoring. There aren’t a lot of ingredients, so quality really counts in the ingredients.

It only took about 30 minutes from start to finish to make this soup. You’ll never get take out that tastes as good as this soup in the short amount of time it takes to make. If you like Thai soup, or are adventurous to try Thai, please make this soup.

Some of the ingredients may not be regular pantry pulls. For your convenience, I’m including some links to some of the harder to find ingredients. Let me know how your version turns out!

Tom Yum Paste –

Kaffir Lime Leaves –

Fish Sauce –

Tom Yum Soup with Shrimp

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By Patrick Serves: 4
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes

Tom Yum Soup with Shrimp


  • 1 liter seafood broth
  • 1 liter vegetable broth
  • 3 Tbsp Tom Yum paste
  • 1 garlic clove, minced
  • 1/4 cup lemongrass, minced (or from the tube)
  • 3 kaffir lime leaves, torn
  • 3 Tbsp fish sauce
  • 3 Tbsp lime juice
  • 1 cup coconut milk
  • 1 pack (450 g) Thai rice noodles, cooked
  • 20 - 25 shrimp
  • Garnish:
  • 2 cups cilantro, chopped
  • 2 tomatoes, diced
  • 1/4 - 1/2 cup shitake mushrooms, cut to bite sized pieces



Add the stock to a heavy pot over high heat


Add the Tom Yum paste, garlic, lemongrass, kaffir lime leaves - bring to a boil


Reduce heat to a simmer and cook for 10 minutes


Add the fish sauce, coconut milk, and lime juice, cook another two minutes


Divide the cooked noodles in each of the 4 bowls, ladle the broth over the noodles


Garnish with the cilantro, tomatoes, and mushrooms

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