Authentic Thai Tom Yum Goong
A spicy and sour coconut broth with shrimp, lemongrass, and kaffir lime leaves. This Asian recipe, ready in about 40 minutes, pairs shrimp (peeled and deveined), lemon grass (juliened), kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g shrimp (peeled and deveined)
- 3 stalks lemon grass (juliened)
- 4 kaffir lime leaves
- 1 tbsp galangal (grated)
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp chili paste (bird's eye)
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat a large pot over medium heat, add 1 tbsp vegetable oil, then add 1 tbsp minced garlic and sauté for 30 seconds until fragrant. Add 3 stalks lemongrass and 4 kaffir lime leaves, cooking for 1 minute until softened.
- Step 2: Stir in 1 tbsp grated galangal and 1 tbsp chili paste, cooking for 1 minute until aromatic. Add 1 cup coconut milk and 2 tbsp lime juice, bringing to a gentle simmer.
- Step 3: Pour in 1 tbsp soy sauce and 200g shrimp, cooking for 3-4 minutes until shrimp turn pink. Garnish with kaffir lime leaves and serve hot with rice.
