Transform Shrimp Shells into Delicious Homemade Tom Yum Soup Broth

Making Tom Yum Soup From Shrimp Shells

Tom yum soup is a hot and sour Thai soup that is hugely popular not just in Thailand but around the world. With its balance of spicy, sour, sweet and salty flavors, it's easy to see why tom yum is such a favorite. This bright, aromatic soup is most often made with shrimp, though sometimes chicken, seafood or mushrooms are used instead. The creamy tom yum broth has a beautiful orange-pink hue from the addition of chili paste, fresh herbs, lime juice and lemongrass.

While the shrimp are the star of the show in tom yum soup, the shells and heads that get removed before eating don't have to go to waste. Simmering the shells in the broth draws out delicious shrimp flavor for a next-level tom yum the whole family will love. Here's an easy way to transform leftover shrimp shells into an incredible tom yum soup base.

Save Those Shrimp Shells

After peeling and deveining shrimp for any recipe, don't throw away those shells and tails just yet. Rinse them briefly to remove any dirt or debris. Place the shells in an airtight container and store in the freezer until you've collected enough to make a batch of broth. They'll keep for up to 3 months.

Make a Shrimp Stock

When you've amassed a few cups of shells, it's time to make shrimp stock. Place the shells in a pot and add enough water to cover by a few inches. Bring to a boil then reduce to a simmer for 30-45 minutes. This extracts all the shrimpy flavor from the shells into the water.

For even more flavor, add a roughly chopped onion, a few garlic cloves, some peppercorns, coriander seeds and a bay leaf or two to the pot as well. Strain the completed shrimp stock through a fine mesh sieve or cheesecloth. Use immediately or let cool completely before freezing for later use.

Transform the Stock into Tom Yum

Making tom yum soup broth is now as easy as heating up your homemade shrimp stock. To the pot add sliced mushrooms, crushed lemongrass, Thai chilies, fish sauce, lime juice and cilantro stems. Let simmer for 15 minutes then taste the broth and adjust seasoning as desired. It will taste even better once you add the cooked shrimp.

Sauté some minced ginger, garlic, shallots and chilies in a little oil until fragrant. Add sliced mushrooms and sauté briefly until they start to soften. Pour in the hot broth then add peeled shrimp and let simmer just until the shrimp are pink and cooked through. Top bowls of the finished soup with fresh cilantro, green onions and a squeeze of lime juice. Enjoy this homemade tom yum with steamed jasmine rice on the side.

More Uses for Shrimp Shell Stock

While tom yum soup really lets the shrimp stock shine, there are so many other ways to use it too. Here are a few ideas for putting leftover shrimp shell stock to delicious use:

• Cook rice or grains in a mix of shrimp stock and water for extra flavor
• Make a seafood risotto with the stock for an easy weeknight meal
• Use in place of clam juice or fish stock in seafood stews and chowders
• Simmer beans or lentils in the stock for a boost of umami
• Steam clams or mussels with a bit of the stock and white wine for an impromptu seafood feast

With just a little planning after shrimp night, you can give soups, grains, beans and more an extra hit of briny seafood goodness. Shrimp shells are so flavorful it would be a shame to waste them. Transforming leftovers into tasty homemade stock takes a little effort but is well worth it.

Tips for the Best Shrimp Stock

Making your own shrimp stock at home means you control the ingredients. Here are some tips for extracting the most flavor:

• Use the shells from wild caught or sustainably farmed shrimp for better flavor
• Break up shells slightly to release more flavor during simmering
• Add aromatics like onion, garlic, peppercorns, herbs and citrus
• Simmer for 30-45 minutes - any longer and the stock may get bitter
• Strain well through a fine mesh strainer or cheesecloth before using

With a little practice, you'll be able to whip up an incredible shrimp shell stock anytime. You'll never look at leftover shrimp debris the same way again once you've unlocked all that flavor. Making your own stock is one of the best ways to reduce food waste and get a little more mileage from ingredients.

Enjoy Tom Yum Soup Often

Tom yum soup is such a favorite for good reason - it's healthy, delicious and easy to customize. Play around with adding different vegetables, proteins and herbs until you create your perfect bowl. Making your own broth from shrimp shells brings the flavors to the next level.

Whip up a pot using this easy homemade stock on a cold winter day or anytime you have a craving for tom yum. The brightness of this Thai soup is like a little taste of summer on a chilly day. Tom yum and shrimp stock are the perfect reason to save those shrimp shells after your next seafood feast.

FAQs

How long can I store shrimp shells in the freezer?

Shrimp shells can be frozen in an airtight container for up to 3 months before use.

Is it necessary to break up the shells before making stock?

Breaking up the shells slightly helps release more flavor during the simmering process.

What aromatics can I add to the shrimp stock?

Onion, garlic, peppercorns, herbs like cilantro stem or lemongrass, and citrus are all great options.

How long should I simmer the shrimp shells to make stock?

Simmer for 30-45 minutes. Any longer and the stock may start to taste bitter.

Can I freeze leftover shrimp stock?

Yes, homemade shrimp stock can be frozen for several months. Let it cool completely before transferring to airtight containers.