Thai · main

Tom Yum Shrimp Soup

Tom Yum Shrimp Soup reads umami 6.3, citrus 5.9 and funk & ferment 5.4 on Palate's 0–10 flavor X-ray — a Thai main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 2.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.3 · Citrus 5.9 · Funk & Ferment 5.4 · Salinity 5.2 · Sourness 5.1 · Marine & Briny 4.7 · Heat 3.9 · Sweetness 3.7 · Herbaceous 3.4 · Allium 2.6 · Earthy 2.5 · Richness 2.1 · Warm Spice 2.1 · Floral 1.7 · Fruity 1.1 · Bitterness 0.9

What's in it (13)

• low-salt chicken broth — 1420 g
• lemongrass — 80 g
• ginger — 30 g
• lime zest — 10 g
• red thai red chili peppers — 200 g
• cremini mushrooms — 227 g
• sambal oelek — 30 g
• shrimp — 454 g
• lime juice — 59 g
• fish sauce — 44 g
• granulated sugar — 13 g
• cilantro leaves — 15 g
• green onions — 220 g

Time & effort: about 18 min (8 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 31.1 kcal, 4.1 g protein, 0.5 g fat, 3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Bring the chicken broth to a boil in a large pot over high heat. Add the smashed lemongrass, ginger coins, and lime zest; reduce heat to medium and simmer until the broth turns fragrant and pale gold, about 10 minutes.
2. Stir in the mushrooms, sliced chilies, and sambal oelek; simmer until the mushrooms are just tender, 4-5 minutes.
3. Add the shrimp in a single layer and poach gently, stirring once, until they turn pink and opaque and curl into a loose C-shape, 2-3 minutes.
4. Pull the pot off the heat the moment the shrimp curl — a few extra seconds of carryover heat is enough to turn them rubbery, so don't wait for the broth to look finished.
5. Stir in the lime juice, fish sauce, and sugar until the sugar dissolves.
6. Taste the broth and adjust in small increments: more lime juice for sourness, more fish sauce for salt, more sambal or fresh chili for heat.
7. Fish out the lemongrass stalks and ginger coins with a slotted spoon (they're aromatics, not eating). Ladle the soup and shrimp into bowls and top with cilantro and green onions.

Dishes with a similar flavor shape

• Tom Yum Goong — Thai
• Mee Rebus (Noodles in Sweet Potato Gravy) — Malaysian
• Thai Sweet Chili Shrimp Skewers — Thai
• Banh Mi Meatball Bowls — Vietnamese
• Ulam dengan Budu (Raw Herb Platter with Fermented Anchovy Sauce) — Malaysian

Keep reading: what umami, citrus, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.