Simmered Lemongrass and Shrimp Soup

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant and aromatic soup featuring tender shrimp and lemongrass, balanced with a touch of chili and lime. This Thai-inspired curry recipe, ready in about 30 minutes, pairs Lemongrass, Shrimp, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 stalks Lemongrass
• 8 oz Shrimp
• 4 cups Chicken broth
• 1 inch Galangal
• 4 Kaffir lime leaves
• 2 Thai chilies
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1/2 cup Coconut milk
• 1 cup Bean sprouts
• 2 tbsp Cilantro

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Instructions

1. Step 1: Finely mince 2 lemongrass stalks and slice 1 inch galangal.
2. Step 2: In a medium pot, combine 4 cups chicken broth, minced lemongrass, sliced galangal, 4 kaffir lime leaves, and 2 sliced Thai chilies. Bring to a gentle simmer over medium heat and cook for 10 minutes.
3. Step 3: Add 8 oz shrimp and simmer for 3-4 minutes until pink and opaque.
4. Step 4: Stir in 1/2 cup coconut milk, 2 tbsp lime juice, and 1 tbsp fish sauce. Simmer for 2 minutes without boiling.
5. Step 5: Discard lemongrass, galangal, and kaffir lime leaves. Stir in 1 cup bean sprouts and cook for 1 minute until tender.
6. Step 6: Ladle into bowls and garnish with 2 tbsp chopped cilantro.