15-Min Tom Yum Fish Soup
A vibrant, aromatic Thai seafood soup built on tom yum paste and lime. Shrimp or white fish simmers in broth with mushrooms, finished with a squeeze of fresh lime and cilantro.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 18g
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Ingredients
- 3 tbsp tom yum paste (or red curry paste)
- 2 cups seafood stock or water
- 12 oz large shrimp or white fish (flaked or cubed)
- 4 oz mushrooms (cremini or oyster), halved
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- ¼ cup fresh cilantro (chopped) and scallion (sliced)
Instructions
- 1
Heat stock in a pot over medium-high heat until steaming, about 2 minutes.
- 2
Whisk in tom yum paste until fully dissolved. Add mushrooms and simmer 3 minutes.
- 3
Add shrimp or fish, stirring gently. Simmer until shrimp is pink or fish flakes easily, about 3–4 minutes.
- 4
Stir in fish sauce and lime juice. Taste and adjust lime or fish sauce to preference.
- 5
Ladle into bowls and scatter cilantro and scallion on top. Serve immediately.
Tools you’ll need
- large pot (2-3 quart)
- whisk
- spoon
- ladle
- cutting board and knife
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