How to Make Shrimp Tom Yum Soup (Traditional & Healthy Version)
Shrimp Tom Yum Soup, though globally known, is increasingly enjoyed in India's metropolitan cities among food enthusiasts who crave bold, tangy flavors. This snack is an aromatic broth-based soup brimming with prawns (jhinga) and fresh Indian herbs, making it a light yet satisfying choice for calorie-conscious eaters. Its distinctive sour and spicy taste profile comes from ingredients like lemongrass (hareera ghas), galangal, and kaffir lime leaves, which are now readily available in Indian markets or can be substituted with regional alternatives like nimbu patta and adrak. In India, Tom Yum Soup is often served at dinner parties and festive gatherings, especially during monsoon season when a hot, zesty soup is comforting. Its increasing popularity is due to its healthy, protein-rich composition and ease of preparation. Unlike heavier Indian snacks, this soup aligns well with modern dietary preferences while maintaining authentic taste and a connection to India’s ever-evolving food culture.
Ingredients
- 150 grams Fresh prawns (jhinga) (peeled and deveined)
- 2 stalks Lemongrass (hareera ghas) (smashed)
- 1 inch Ginger (adrak) (sliced)
- 4 cloves Garlic (lahsun) (crushed)
- 2 Green chillies (hari mirch) (slit)
- 100 grams Mushrooms (sliced)
- 1 medium Tomato (quartered)
- 4 Lime leaves (nimbu patta) (if unavailable, use zest of 1 lime)
- 1 tablespoon Fish sauce (or soya sauce for vegetarian)
- as needed Low-sodium salt (sendha namak for festival fasting)
- 2 tablespoons Coriander leaves (dhaniya patta) (chopped, for garnish)
Step-by-step instructions
Step 1 · In a large patila (deep pan)
In a large patila (deep pan), add 3 cups of water. Drop in smashed lemongrass, ginger slices, garlic, and green chillies. Bring to a boil on medium flame.
Step 2 · Add lime leaves and tomato quarters
Add lime leaves and tomato quarters. Let the broth simmer for 8 minutes so the flavors infuse.
Step 3 · Drop in sliced mushrooms and prawns (jhinga)
Drop in sliced mushrooms and prawns (jhinga). Cook until prawns turn pink and mushrooms soften, about 4 minutes.
Step 4 · Add fish sauce or soya sauce
Add fish sauce or soya sauce, and season with low-sodium salt. Stir well. Adjust seasoning as per taste.
Step 5 · Turn off the flame
Turn off the flame. Squeeze in juice of half a lime for a fresh, tangy finish.
Step 6 · Ladle hot soup into bowls
Ladle hot soup into bowls. Garnish with chopped coriander leaves (dhaniya patta). Serve immediately.
Why this recipe is healthy
This dish is a great choice for calorie tracking because it is low in calories and high in protein, keeping you full longer without adding excess fat. The use of fresh herbs and vegetables enhances its nutritional profile, and minimal oil ensures a light, easy-to-digest snack. By avoiding heavy cream or deep frying, this soup fits perfectly into balanced Indian meal plans, including for weight loss, diabetes, or general wellness.
A note on tradition
While Shrimp Tom Yum Soup is not traditional to any specific Indian region, its ingredients and flavors resonate with coastal communities, especially in Mumbai, Goa, and Kolkata where seafood is celebrated. During monsoon festivals like Raksha Bandhan, lighter soups are preferred, making this dish a contemporary favorite. Its popularity is further fueled by health trends and the growing availability of global ingredients in Indian markets.