Tom Yum Shrimp Soup with Mushrooms
A hot-and-sour Thai shrimp soup built on lemongrass, galangal, lime, and chili, brightened with mushrooms and cilantro.
Tom yum goong is one of those soups that wakes up every part of your palate at once: sour from lime, hot from chili, deeply aromatic from lemongrass and galangal. This version keeps that balance intact while leaning on a light broth instead of the heavier coconut-milk versions you sometimes see, so the shrimp and mushrooms stay front and center.
Because it's mostly broth, shrimp, and vegetables with no added starch, it fits comfortably into a low-carb pattern, and the shrimp alone brings a solid amount of protein for very little fat. The warming spices — chili, ginger-like galangal, lemongrass — are the kind of thing many people reach for when they want something that feels supportive during cold or flu season.
If you can't find galangal or kaffir lime leaves, ginger and regular lime zest make a reasonable stand-in without losing the spirit of the dish.
Ingredients
- 1 lb shrimp — peeled and deveined
- 4 cups low-sodium chicken or vegetable broth
- 2 stalks lemongrass — smashed and cut into pieces
- 3 slices galangal or fresh ginger
- 4 kaffir lime leaves — or zest of 1 lime
- 8 oz cremini mushrooms — halved
- 2 Thai chilies — sliced, or 1 tsp chili flakes
- 3 tbsp fish sauce
- 3 tbsp lime juice — fresh
- 0.25 cup cilantro — chopped, for garnish
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Bring the broth to a simmer with the lemongrass, galangal, and lime leaves. Simmer 10 minutes to infuse.
- 2Add the mushrooms and chilies, and simmer 5 minutes more until the mushrooms soften.
- 3Add the shrimp and cook 2-3 minutes just until pink and opaque.
- 4Remove from heat and stir in the fish sauce and lime juice, tasting and adjusting the sour-salty balance.
- 5Ladle into bowls, discarding the lemongrass stalks and lime leaves if you like, and top with cilantro.