Tom yum soup with shrimp Calories

Tom yum soup with shrimp tastes tangy, savory and aromatic, with heat from chili and citrus notes from lime and fragrant herbs. The shrimp adds a sweet, briny flavor that balances the soup’s sour and spicy broth.

Make tom yum soup with shrimp by simmering lemongrass, galangal and makrut lime leaves in broth, then adding mushrooms and shrimp. Once the shrimp are just cooked, season with fish sauce, lime juice and chili to taste.

Yes, tom yum soup with shrimp is usually spicy, but the heat varies with the amount and type of chili. To make a milder bowl, use less chili while keeping the lime and herbs, which provide its characteristic flavor.

Traditional tom yum soup with shrimp is usually made without coconut milk and has a clear broth. Some creamy versions add evaporated milk or another creamy ingredient, so the soup’s appearance and richness can differ between recipes.

Tom yum soup with shrimp is typically sharper, sourer and often clear, while tom kha is creamy and usually flavored with coconut milk and galangal. Tom kha gai commonly uses chicken; tom yum goong centers on shrimp and a hot-sour broth.

Tom yum soup with shrimp comes from Thailand and is widely known there as tom yum goong. It belongs to the broader tom yum family of hot-and-sour soups, whose herbs and level of heat can vary by region and cook.

Yes, you can make tom yum soup with shrimp using frozen shrimp. Thaw them safely in the refrigerator and drain them before adding; cook just until opaque, since leaving shrimp simmering too long can make them tough.

Tom yum soup with shrimp keeps for about two to three days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, until steaming hot, to avoid repeatedly warming the shrimp.

Steamed jasmine rice is a classic accompaniment to tom yum soup with shrimp. Its mild flavor pairs well with the soup’s sour, spicy broth, and the soup can also be served as a starter in a Thai-style meal.