Tom Yum Soup with Wood-Grilled Shrimp

Name: Tom Yum Soup with Wood-Grilled Shrimp
Cuisine: Thai
Ingredients: 4 cups (946 ml) seafood stock; 2 cups (473 ml) water; 4 slices galangal (sub ginger); 4 slices galangal (sub ginger); 4 stalks lemongrass, cut into 2-inch (5 cm) pieces and smashed; 4 makrut lime leaves, lightly smashed; 2 cloves garlic, smashed; 3 Thai chilies, sliced thinly (adjust to spiciness preference); 1 small shallot, sliced; 1 cup (70 g) button mushrooms, cleaned and sliced; 1 Roma tomato, cut into chunks; ¼ cup (60 ml) fish sauce; 1 tablespoon (15 ml) lime juice; 1 tablespoon (12 g) palm sugar or brown sugar; 1 tablespoon (12 g) palm sugar or brown sugar; 2 tablespoons (30 g) Thai chili paste (can find at Asian market!); 1 pound (454 g) wood-grilled shrimp or prawns; 1 pound (454 g) wood-grilled shrimp or prawns; ¼ cup (4 g) chopped cilantro; ¼ cup (12 g) chopped green onions; 1 tablespoon (9 g) chopped red Thai chili (adjust to spiciness preference)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

Ladies and gentlemen—introducing the pride of Thailand! The soup of all soups! The bringer of comfort! Protector of the realm! Tom Yum Soup!

This soup is a bold, spicy, and slightly sour soup that might as well be the national soup of Thailand. It can be found all over the country—from schools to streets. Outside of Thailand, it is easily the most popular Thai soup—and arguably the most popular Thai dish in general. Our recipe is inspired by the Tom Yum soup from a restaurant in Phi

Ingredients

Asia
Thailand
Phitsanulok
Soup
Fish course
Gluten-free
Pescatarian

Ingredients

Method