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-inspired 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.
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.
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.
