AI-drafted · human-tested to the Taste Meridian standard

Clear Tom Yum Broth with Wild Shrimp & Fresh Herbs

Name: Clear Tom Yum Broth with Wild Shrimp & Fresh Herbs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: thai-fresh-herb
Ingredients: 6 cups homemade chicken or fish bone broth, unsalted; 3 stalks fresh lemongrass, white parts only, bruised and cut into 5 cm lengths; 1.75 oz fresh galangal, sliced into coins, lightly smashed; 8 leaves fresh kaffir lime leaves, ribs removed, torn; 10.5 oz fresh oyster mushrooms, torn into bite-sized pieces; 3.5 oz red chilies, sliced diagonally, seeds removed for less heat; 1 lb wild-caught Gulf Coast shrimp, peeled and deveined; 1/4 cup fresh lime juice, strained; 2 tbsp sugar-free fish sauce, high quality, organic; 1 tsp date syrup, room temperature; 2 tbsp extra-virgin olive oil, cold-pressed; 1 bunch fresh cilantro, roughly chopped; 10 leaves fresh Thai basil, torn

A vibrant, clear broth steeped with lemongrass, galangal, and kaffir lime leaves, finished with wild-caught shrimp and fresh herbs. This version honors the sharp, sour, spicy profile of traditional Thai cuisine while eliminating refined sugar and seed oils.

Be the first to rate

Thai Fresh-Herbdinnermediumblueprint-alignedwhole-foodno-added-sugaranti-inflammatoryhigh-polyphenolgut-healthpescatariangluten-freedairy-freelow-glycemichigh-proteinpaleo

Serves

Prep

20 min

Cook

45 min

Save

Clear Tom Yum Broth with Wild Shrimp & Fresh Herbs — authentic Thai Fresh-Herb recipe from Taste Meridian

Ingredients

Serves

Broth Base

6 cupshomemade chicken or fish bone broth, unsalted

Aromatics

3 stalksfresh lemongrass, white parts only, bruised and cut into 5 cm lengths
1.75 ozfresh galangal, sliced into coins, lightly smashed
8 leavesfresh kaffir lime leaves, ribs removed, torn

Vegetables

10.5 ozfresh oyster mushrooms, torn into bite-sized pieces
3.5 ozred chilies, sliced diagonally, seeds removed for less heat

Protein

1 lbwild-caught Gulf Coast shrimp, peeled and deveined

Seasoning

1/4 cupfresh lime juice, strained
2 tbspsugar-free fish sauce, high quality, organic
1 tspdate syrup, room temperature

Fat

2 tbspextra-virgin olive oil, cold-pressed

Garnish

1 bunchfresh cilantro, roughly chopped
10 leavesfresh Thai basil, torn

Equipment

heavy-bottomed Dutch oven — maintains steady simmer without scorching delicate herbs
wooden spoon or pestle — to bruise lemongrass and release oils without metal reactivity

A little context

Traditional Tom Yum Nam Khon relies on palm sugar for balance and often uses MSG-laden stock cubes for umami. We honor the tradition by using homemade bone broth for depth and a minimal amount of date syrup to round the acidity without spiking blood glucose. We replace seed oils with extra-virgin olive oil to preserve the integrity of the delicate aromatics.

Why this food

The longevity story

Galangal and lemongrass provide potent anti-inflammatory compounds like gingerols and citral, which support gut motility and reduce systemic inflammation. The kaffir lime leaves are rich in flavonoids and essential oils that aid digestion. Wild-caught shrimp delivers high-quality protein and astaxanthin, a powerful antioxidant that protects cell membranes from oxidative stress.

Method

01
Prep the Aromatics
Clean and slice the galangal and lemongrass. Use the flat side of a knife to bruise the lemongrass stalks firmly until they crack open; this releases the essential oils.
02
Sauté the Base
Heat the extra-virgin olive oil in the Dutch oven over medium heat. Add the bruised lemongrass, galangal coins, and sliced chilies. Sauté for 3 minutes until fragrant, being careful not to burn the garlic or galangal.
03
Build the Broth
Pour in the bone broth and bring to a gentle simmer. Add the kaffir lime leaves and torn oyster mushrooms. Reduce heat to low and simmer for 20 minutes to extract the flavors from the herbs and mushrooms.
04
Season the Soup
Stir in the fish sauce and date syrup. Taste the broth; it should be salty and slightly sweet before the acid is added. Adjust fish sauce if needed.
05
Cook the Protein
Add the wild-caught shrimp to the simmering broth. Cook for only 2-3 minutes until the shrimp turn opaque and pink. Do not overcook, or they will become rubbery.
06
Finish with Acid
Remove the pot from the heat immediately. Stir in the fresh lime juice. Adding lime after boiling prevents the bitter notes that develop when citrus is boiled.
07
Serve
Ladle into bowls and garnish generously with fresh cilantro and torn Thai basil. Serve hot.

Pro tips

✦Always add lime juice off the heat to preserve the vitamin C and prevent bitterness.
✦When buying fish sauce, look for brands that list only anchovies, salt, and water; avoid those with added sugar or caramel color.
✦To select fresh lemongrass, choose stalks that are firm at the base with tightly wrapped layers; yellowing tips indicate age.

Shop this recipe

As an Amazon Associate we earn from qualifying purchases.

Equipment

Dutch Oven →

Specialty ingredients

Galangal →Lemongrass →

Substitutions

wild-caught shrimp → wild-caught Atlantic cod or salmon chunks (add delicate fish in the last 5 minutes of simmering)
date syrup → 1 tsp pure maple syrup (use sparingly to maintain low-glycemic profile)

Storage

Store in a glass container in the refrigerator for up to 3 days. The flavors deepen overnight. Do not freeze with fresh herbs; add garnish fresh upon reheating.

What to serve with it

Green tea (sencha or matcha) to complement the herbal notes
Sparkling water with fresh lime wedge
Dry white wine or light-bodied red wine

FAQ

Why is my broth cloudy?+

Tom Yum Nam Khon should be clear. Cloudiness usually comes from boiling too vigorously or adding milk. Keep the simmer gentle and do not add coconut milk.

Can I make this vegan?+

Yes. Substitute the bone broth with unsalted vegetable broth and use seaweed or mushrooms for umami depth instead of shrimp.