Thai Hot and Sour Soup with Shrimp {Tom Yum}
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 quarts fish stock
  • 1 lb shrimp, peeled, deveined and cut into bite-sized pieces (shells reserved)
  • 1-2 tsp chili oil (or to taste)
  • 4 oz fish sauce
  • 6 kefir lime leaves
  • 2 stalks lemongrass, trimmed, outer layers removed and sliced into ¼” pieces
  • 2-3 Thai bird’s eye chilies, stemmed, thinly sliced
  • 1 tbsp light brown sugar (or palm sugar)
  • 8 oz mushrooms, sliced
  • 4-6 oz fresh lime juice (added to taste)
  • cilantro, leaves and tender stems, for garnish
  1. In a medium saucepot, heat fish stock with shrimp shells and simmer for 15 minutes. Strain soup and discard shells. Return stock to saucepot.
  2. Mix chili sauce, fish sauce, lime leaves, lemongrass, Thai chilies, and sugar with the stock. Bring to a boil and simmer for 2 minutes.
  3. Just before serving, bring soup back to a boil and add the mushrooms and shrimp. Cover and turn off heat. Allow the shrimp to cook through, about 2-3 minutes. Uncover and add the lime juice to taste.
Recipe by Jackie Ourman at