Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal
A fragrant, aromatic soup featuring plump shrimp in a tangy broth infused with lemongrass, galangal, and fresh herbs. This thai ready in about 30 minutes pairs Shrimp (peeled, deveined), stalks 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 leaves 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
Instructions
- 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.
- Step 2: Add 8 oz shrimp and 2 oz sliced mushrooms, and simmer for 3-4 minutes until shrimp turn pink and opaque.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp (peeled, deveined) from drying out.
Can I substitute ingredients in Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Shrimp Tom Yum Soup with Lemongrass and Galangal?
Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
