Thai Tom Yum Shrimp Stir Fry

This Thai Tom Yum Shrimp Stir-Fry is a unique twist on the famous Thai Tom Yum Soup. The classic sour, sweet and spicy flavors of Thai Tom Yum are unmistakable in this quick and easy stir-fry. 

If you love the fresh and vibrant flavors of Thai Tom Yum and want an alternative to the all-famous Tom Yum Soup, give this Tom Yum Shrimp Stir-Fry recipe a try!

Shrimp is my absolute favorite ingredient in Tom Yum soup so it’s no wonder that I’m so excited about this dish! It features all of the great flavors of Tom Yum in the form of a stir-fry where shrimp becomes the main ingredient. Yessss!!!

The large succulent shrimp take on the Tom Yum flavors so well, and pair perfectly with the fresh cilantro along with the amazing aroma of kaffir lime leaves.

It takes just minutes to put together, which makes this dish a perfect weeknight meal! My favorite way to enjoy this dish is over a bowl of steamed rice, but it also goes very well with rice vermicelli noodles; or even on its own!

How to Stir-Fry Thai Tom Yum Shrimp

Pat 1 pound of raw shrimp (deveined, tail on) dry with paper towels. Add 1 tablespoon of Thai Tom Yum paste, 1 teaspoon of sugar, and a pinch of salt to the shrimp.

Click HERE for my homemade Thai Tom Yum Paste recipe.

Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinade for 15 – 30 minutes in the refrigerator. Take the shrimp out of the fridge and let it sit at room temperature for about 5 – 10 minutes before stir-frying.

Cut 4 kaffir lime leaves into halves horizontally (so you get 8 small leaves in total). Set these aside for later.

Cut two stalks of lemongrass into approximately 1 1/2-inch pieces.

Heat 3 tablespoons of cooking oil, then add the lemongrass to the wok.

As soon as the lemongrass gets slightly charred at the edges, add 2 cloves of garlic (chopped) and 1/2 an onion (sliced).

Stir-fry for about 30 seconds, then add 1 cup of sliced mushrooms to the wok.

Stir-fry until the mushrooms are cooked all the way through, then push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in a single layer.

Leave the shrimp untouched for about 30 seconds to allow them to sear.

Use your wok spatula to stir-fry the shrimp for just another minute or until they are fully cooked, combining it with the mushrooms, onions, and garlic.

Stir in 1/2 a cup of cherry tomatoes, then stir-fry for a few seconds.

Finally, add the kaffir lime leaves.

Give the dish one last stir to combine all the ingredients. Turn off the heat, then transfer the dish to a serving plate.

Garnish with fresh cilantro leaves and sliced fresh red chili.

PS – You may wish to remove the kaffir lime leaves just before serving, or leave them in the dish for presentation. They give the dish an incredible aroma but may be a bit too strong in flavor when eaten whole! Alternatively, you could use just one leaf cut into thin shreds to be enjoyed as part of the dish.

Thai Tom Yum Shrimp Stir Fry

Char Ferrara

This Thai Tom Yum Shrimp Stir-Fry is a unique twist on the famous Thai Tom Yum Soup. The classic sour, sweet and spicy flavors of Thai Tom Yum are unmistakable in this quick and easy stir-fry.

4.28 from 11 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Marinade time 30 minutes mins

Total Time 45 minutes mins

Cuisine Thai

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 lb shrimp large, deveined, tail-on
• [1 tablespoon Thai Tom Yum paste]
• 1 teaspoon sugar
• 1 pinch salt
• 3 tablespoons cooking oil
• 2 stalks lemongrass cut into 1 1/2 inch pieces
• 2 cloves garlic chopped
• 1/2 onion sliced
• 1 cup sliced mushrooms
• 1/2 cup cherry tomatoes
• 4 kaffir lime leaves cut into half horizontally (8 small leaves total)
• 2 sprigs fresh cilantro
• 1 fresh red chili sliced

US Customary – Metric

Instructions

 

• Pat the shrimp dry with paper towels. Add Thai Tom Yum paste, sugar, and salt to the shrimp. 
• Stir well, coating every shrimp evenly with the Tom Yum paste. Allow the shrimp to marinate in the fridge for 15 – 30 minutes. 
• Take the shrimp out of the fridge and let it sit at room temperature for about 5 to 10 minutes before stir-frying.
• Heat cooking oil in a wok over medium-high heat. Add the lemongrass to the wok and stir-fry until slightly charred at the edges.
• Add garlic and onion, then stir-fry for about 30 seconds.
•  Add mushrooms to the wok, then stir-fry till cooked all the way through. 
• Push all the ingredients to the side of the wok, making way for the shrimp. Add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow them to sear.
• Stir-fry the shrimp, combining it with the other ingredients, for another minute or until fully cooked. 
• Stir in cherry tomatoes and lime leaves.
• Give the dish one last stir to combine all the ingredients well. Turn off the heat then transfer the dish to a serving plate.
• Garnish with fresh cilantro leaves and sliced red chili
• Remove the kaffir lime leaves or leave them in the dish for presentation, but it’s not recommended that they be eaten as the flavor of the whole leaf might be a bit strong! They do give the dish an incredible aroma. 
• Enjoy over steamed rice or on its own!

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 23gProtein: 37gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 265mgSodium: 1621mgFiber: 2gSugar: 4g

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