Tom Yum Kha Soup and Shrimp

There's something about a pot of Tom Yum Kha simmering on the stove that changes the whole mood of the house. The smell hits first. Lemongrass and kaffir lime filling the kitchen, and suddenly everyone starts wandering in asking, “Is that soup?” It's the kind of dish that always brings people to the table without us saying a word.

We've made this soup so many times, especially on days when the weather feels heavy or when someone needs a little comfort. The mix of spicy, sour, and creamy hits exactly where it needs to. It wakes you up, but it also feels soothing, like something familiar and grounding, the same kind of comfort you get from soft steamed bao buns fresh out of the basket.

The shrimp turn perfectly tender in the coconut broth, and every spoonful has that balance Thai food does so well: a little heat, bright acidity, and just enough richness to make you pause and enjoy it. It's one of those recipes that disappears fast, and there are never leftovers. And honestly, that's our favourite kind of meal.

What stands out

• It's comfort and brightness in one bowl We make this soup a lot at home, especially on days when everyone needs something warm and soothing. The mix of spicy, sour and creamy wakes you up, but it also feels comforting at the same time. It's the kind of meal that somehow resets the day.
• The smell alone brings people to the kitchen As soon as the lemongrass and kaffir lime hit the pot, someone always asks what we're cooking. It fills the whole house with that fresh, citrusy aroma that feels like a hug in food form. We never have to call anyone to the table. They just appear.
• It's simple to make, but tastes like you worked all day The ingredients are straightforward, and once everything goes into the pot, the soup pretty much cooks itself. The broth turns rich and fragrant, and the shrimp stay perfectly tender. There are never leftovers in our house. Not once.
• That signature Thai balance is irresistible Every spoonful has heat, tang, creaminess and a little sweetness all playing together. It's honest, real flavour you can feel. And once you make it, you'll understand why it's one of our most requested recipes at home.

If you enjoy these flavours, you might also like the Thai Green Chicken Currywhich is just as comforting but with a completely different personality, or the Garlic Butter Shrimp a quick weeknight favourite at our house.

Ingredients That Make It Special

This soup is all about balance, a handful of fresh ingredients that create something big, bold, and comforting.

• Lemongrass. It gives the soup that clean, fresh flavour that Tom Yum Kha is known for. We've tried using pastes before when we were short on time, and it's just not the same. Fresh lemongrass makes a noticeable difference every time.
• Kaffir Lime Leaves. When we skip them, the soup tastes flat. When they're in, the whole pot comes together. Everyone in our house can taste it immediately.
• Galangal. It might look like ginger, but it changes everything. Galangal keeps the broth from feeling too heavy and adds depth without overpowering anything. We always keep a bag of sliced galangal in the freezer because running out once was enough.
• Coconut Milk. This gives the soup its creamy finish and smooth texture. Full-fat coconut milk is the way to go because it holds up better while simmering and makes the broth feel more complete. It's the reason nobody stops at one bowl.

Note: Find the full list of ingredients and measurements in the Recipe Card.

Substitutions

• Galangal If you can't find galangal, fresh ginger is the closest swap. It won't taste the same, but it keeps the broth balanced and still works well. We've done this plenty of times when we couldn't get to the Asian market. Just slice it and keep the pieces big so the flavour doesn't take over.
• Kaffir Lime Leaves If they're not available where you live, use lime zest. It's not identical, but it brings enough brightness to keep the broth lively. We grate a little more zest at the end if the soup needs more lift.
• Shrimp No a seafood person? No problem, we get it. You can make this with chicken if shrimp isn't your thing. Thinly sliced chicken breast cooks quickly in the broth and absorbs the flavour beautifully. It's also great for feeding kids or bigger groups because it stretches further.

Shrimp: Whole, Halved or Small?

After making this soup more times than we can count, we've learned that the way you prep the shrimp matters. Whole shrimp are our favorite because they stay tender and feel more satisfying in every bowl. When we're cooking for kids or a bigger group, we like to slice them in half so everyone gets some in every scoop. It's a small step that makes a big difference.

If you want to see the whole cooking, we filmed a quick step-by-step video you can watch here. Also, if you want a little help with your shrimp, you should try the shrimp deveiner tool We use at home. We put off buying one for years, and once we finally tried it, we wondered why we didn't do it sooner. The only thing we don't recommend is using tiny pre-cooked shrimp. They toughen up quickly and disappear into the soup, and it changes the whole experience.

On the stove

This Thai soup comes together in just 35 minutes. Here's how to build all that depth of flavor fast:

1. Make the broth: Simmer shrimp shells, lemongrass, galangal, garlic, chilies, and kaffir lime leaves in chicken broth and water for about 10 minutes. Strain to keep only the aromatic liquid.

1. Build the soup: Add onions and mushrooms to the broth and simmer until tender. Then toss in tomatoes and cook just until softened.

1. Finish it off: Add shrimp, coconut milk, fish sauce, lime juice, and Thai chili paste. Simmer a minute more, just until the shrimp turn pink and juicy.

1. Serve hot: Ladle into bowls, top with fresh coriander, and get ready to fall in love with every spoonful.

Want to see how it all comes together? You can See It In Action and follow the full step-by-step.

If you want to turn Tom Yum Kha into a full Thai-style dinner, here are a few dishes that go well with it. Pad Thai with Chicken Tofu is always a crowd-pleaser and has that sweet and savory balance that works perfectly alongside a warm bowl of soup.

If you're craving something fun to snack on Sticky Thai Chicken Wings are a great option, and they disappear fast at the table. Or keep it easy with One Skillet Thai Chicken Thighs with Noodleswhich is one of our go-to weeknight meals because everything cooks in one pan and the noodles soak up the sauce beautifully.

Cook notes

Yes! It's naturally high in protein and packed with immune-boosting ingredients like garlic, lime, and chili. Plus, coconut milk provides healthy fats that make it both nourishing and satisfying.

Both are traditional Thai soups, but Tom Kha includes coconut milk, which gives it a creamier, richer texture and a milder flavor compared to the clear, spicy Tom Yum.

Absolutely. Tom Kha Gai (chicken) is just as good. The broth works beautifully with tender chicken pieces, mushrooms, and fresh herbs.

You can, but it will taste closer to Tom Yum instead of Tom Kha. Coconut milk is what gives the soup its creamy texture and mellow flavor, balancing the spice and acidity beautifully.

See It In Action: Step-By-Step

What you need

• 20 oz whole shrimps with heads and shells
• 3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
• 4 thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
• 6 garlic cloves smashed
• 10 kaffir lime leaves torn
• 1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
• 1 cup low sodium chicken broth
• 5 cups water
• 1 medium onion cut into wedges ½ inch thick
• 8 oz oyster mushrooms sliced
• 2 tomatoes cut into wedges
• 2 tsp sugar
• 6 tbsp fish sauce
• 5 tbsp lime juice
• ½ cup fresh coriander/cilantro leaves for garnish
• 3 tbsp thai roasted chili pste
• ⅔ cup coconut milk

Method

1. Remove the shells and heads from the shrimp, but keep them for the broth. Set the peeled shrimp meat aside.
2. In a large pot, combine the shrimp heads and shells with lemongrass, Thai bird's eye chilies, garlic, kaffir lime leaves, galangal, chicken broth, and water.
3. Bring everything to a boil, then reduce the heat and simmer gently for 10 minutes.
4. Pour the broth through a fine strainer to remove the solids, keeping only the liquid.
5. Return the strained broth to the pot. Add the onion and mushrooms, and simmer for about 3 minutes.
6. Stir in the tomato wedges and cook for another minute.
7. Add the shrimp meat and cook for 2 minutes, until it turns pink and opaque.
8. Stir in the sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Simmer for 1 more minute.
9. Ladle the soup into bowls, garnish with fresh coriander, and serve hot.