Description
A spicy and tangy Thai shrimp soup with bold flavors of lemongrass, lime, and chili.
Ingredients
Scale
- 500g shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 3–4 Thai bird’s eye chilies, crushed
- 3 cloves garlic, minced
- 1-inch piece galangal or ginger, sliced
- 200g mushrooms, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- 1 small tomato, cut into wedges
- Fresh cilantro for garnish
Instructions
- Heat the broth in a pot over medium heat.
- Add lemongrass, kaffir lime leaves, chilies, garlic, and galangal. Simmer for 5 minutes.
- Add mushrooms and cook for 3 minutes.
- Add shrimp and cook for 2-3 minutes until pink.
- Stir in fish sauce, lime juice, and sugar.
- Add tomato wedges and cook for 1 minute.
- Garnish with cilantro before serving.
Notes
- Adjust chili quantity based on spice preference.
- Use fresh lime juice for best flavor.
- For extra heat, add more chilies or chili paste.
- Substitute shrimp with chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 1200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg
Keywords: spicy, Thai, shrimp, tom yum, soup, quick, easy