Quick Seafood Tom Yum Soup
Craving something spicy and soul-warming? This fragrant broth is the ultimate 20-minute comfort fix.
When the day feels long and you just need a cozy, flavorful hug in a bowl, this seafood Tom Yum is your go-to. It hits all the high notes—salty, sour, spicy, and aromatic—without requiring hours of prep or complicated techniques. We've streamlined the process so you can have that authentic Thai street food experience on your own dining room table in under 30 minutes. The star of the show is the fragrant broth, which smells incredible as it hits the stove, immediately clearing your head of work stress. Using a pre-made Tom Yum paste is our secret shortcut to ensure those deep, complex flavors stay consistent every single time. It's bold, bright, and deeply satisfying, making it the perfect 'I can't believe it only took 20 minutes' dinner for a weary soul.
Ingredients
- 1.5 cup chicken broth
- 3 tbsp Thai Tom Yum paste
- 6 oz shrimp, peeled and deveined
- 2 unit mushrooms, sliced
- 1 tbsp lime juice
- 1 tsp sugar
- 1 pinch red chili flakes (optional)
- 2 unit stalks lemongrass, bruised
- 4 unit kaffir lime leaves (optional)
Method
- 1 In a medium pot, combine the chicken broth, Tom Yum paste, lemongrass, and kaffir lime leaves. Bring to a gentle boil over medium-high heat.
- 2 Add the sliced mushrooms and simmer for 3 minutes until they begin to soften slightly.
- 3 Stir in the sugar and chili flakes (if using) to balance the savory flavors.
- 4 Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
- 5 Remove from heat and stir in the lime juice. The residual heat will mellow the acidity perfectly.
- 6 Ladle into bowls and garnish with fresh cilantro or a squeeze of extra lime if you're feeling extra zesty.
Variations
- Vegetarian Swap — Replace the shrimp with firm tofu cubes or extra mushrooms and use a vegan-friendly Tom Yum paste.
- Speedy Version — Skip the lemongrass and kaffir lime leaves to save on prep; the pre-made paste still packs a punch.
Notes
For the best texture, don't overcook the shrimp; they should be firm but snappy. If you can't find kaffir lime leaves, just skip them—the paste provides plenty of flavor on its own.
Equipment that helps
- Large Pot — Allows for easy simmering and even heat distribution for the broth.
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