Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal

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

A fragrant, aromatic soup featuring plump shrimp in a tangy broth infused with lemongrass, galangal, and fresh herbs. This Thai recipe, ready in about 30 minutes, pairs Shrimp (peeled, deveined), Lemongrass (finely chopped), Galangal (sliced thin) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 8 oz Shrimp (peeled, deveined)
• 2 stalks Lemongrass (finely chopped)
• 1 oz Galangal (sliced thin)
• 4 Kaffir lime leaves
• 2 Thai chilies (sliced)
• 4 cups Chicken broth
• 1/2 cup Coconut milk (full fat)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 2 oz Mushrooms (sliced)
• 1/2 cup Bean sprouts

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, combine 4 cups chicken broth, 2 chopped lemongrass stalks, 1 oz sliced galangal, 4 kaffir lime leaves, and 2 sliced Thai chilies. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse flavors.
2. Step 2: Add 8 oz shrimp and 2 oz sliced mushrooms, and simmer for 3-4 minutes until shrimp turn pink and opaque.
3. Step 3: Stir in 1/2 cup coconut milk, 2 tbsp fish sauce, and 2 tbsp lime juice. Simmer for 2 more minutes, then remove from heat.
4. Step 4: Discard lemongrass, galangal, and kaffir lime leaves (or strain soup through a fine-mesh sieve), then serve hot, garnished with 1/2 cup bean sprouts.