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 ½-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 ½ an onion (sliced).
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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 ½ 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
Ingredients
- 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 ½ inch pieces
- 2 cloves garlic chopped
- ½ onion sliced
- 1 cup sliced mushrooms
- ½ cup cherry tomatoes
- 4 kaffir lime leaves cut into half horizontally (8 small leaves total)
- 2 sprigs fresh cilantro
- 1 fresh red chili sliced
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!
Mary Rae Fouts says
Hi Char! This recipe looks delectable. I've calendared it in my meal planning to make in a couple of weeks.
Question: In recipes, typically substitute finely grated lime zest (from a "regular" lime) for kafir lime leaves. Any thought on amount of lime zest you might suggest for this recipe? Thank you! Mary
Char says
Hi Mary! Thank you for trying this recipe! With regards the lime zest, I would recommend starting with 1/4 teaspoon; you can always add more according to your taste even after it's out of the wok. Hope that helps, and I hope you enjoy this dish 🙂 Cheers!
Mary Rae fouts says
Hi Char! I made this last night for dinner; it was indeed delectable! The 1/4 teaspoon of lime zest you suggested was perfect. I served with lime wedges on the side, and squeezed one on my serving for a bit of extra lime. I used red bell pepper and fresh cilantro for the garnish, and served with steamed long grain brown rice. I cooked it in my cast iron wok using avocado oil.
One thing I love about this recipe is that it provides a base for other recipe ideas. I plan on making it with other proteins (in place of shrimp) and vegetables (in place of the cherry tomatoes) in the future.
I want to incorporate Asian-inspired foods and my wok more into my cooking and baking rotation. I will check out your other recipes for ideas.
Thank you, Mary Fouts
Char says
Hi Mary! I'm so glad you enjoyed the dish! The red bell pepper is an excellent idea. I have never tried avocado oil - I bet I would love it! You are right - this dish will work with other proteins as well 🙂 Thanks again for this giving this recipe a try!
Lisa says
Is the lemongrass edible, or should it also be removed before eating?
Char says
Hi Lisa! Lemongrass is edible but a bit too fibrous to be enjoyed in this dish since they're quite large, so you can remove it before eating 🙂
Jill Lee says
Loved this! As citrus and chilli loving person, tom yum soup always hits the spot.
In the past I've made tom yum stirfries with just the tom yum paste but the lemongrass and lime leaves added to it more than I thought they would and the sugar/salt helped it be more flavoursome whilst balancing some of the heat. Absolutely delicious and will definitely have again. Recommend licking the sauce off the lime leaves! Served it up with brown rice and steamed brocollini, plus coriander and a lemon wedge. Super tasty, healthy and easy. Saved for later and will be on a regular meal prep rotation for me from now on!
I bulked it up with more veggies and just added proportionally more paste/salt/salt to the wok as everything was cooking.
Just had left overs at work today and it reheated easily and was just as delicious. I reckon it'd go nicely cold in a rice/salad bowl too, or even if a really fresh crusty baguette. Have to try your tom yum paste - but this time just used store bought and made for a ridiculously low prep meal given I bought the prawns pre-prepared.
Curious how this will freeze and reheat - but for this batch all of it will be gone too quickly to try that!
Thanks!
Char says
Hi Jill! Thanks so much for taking the time to leave this comment! I'm so glad you enjoyed it! 🙂