Thai-Inspired Tom Yum Soup with Shrimp
A fiery and tangy broth infused with lemongrass, kaffir lime, and chili, served with succulent shrimp. This Thai-inspired soup recipe, ready in about 45 minutes, pairs shrimp, lemon grass, kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 12 pcs (medium) shrimp
- 2 stalks (tender white part, sliced) lemon grass
- 6 leaves (chopped) kaffir lime leaves
- 1-inch piece (grated) galangal
- 2 red (chopped, adjust to taste) chili
- 1 can (400 ml) coconut milk
- 2 small (juiced, 1/2 cup) lime
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cups vegetable broth
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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: In a large pot, sauté lemongrass, kaffir lime leaves, galangal, and chili over medium heat for 2 minutes until fragrant.
- Step 2: Add coconut milk, lime juice, fish sauce, brown sugar, and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Step 3: Add shrimp and cook for 3-4 minutes until pink and opaque. Remove from heat and adjust seasoning with salt if needed.
- Step 4: Serve hot, garnished with fresh cilantro and lime wedges.
