Thai Lemongrass and Tofu Soup with Shrimp

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Thai soup with lemongrass, tofu, and shrimp, balanced by coconut milk and a touch of lime. This Asian-inspired soup recipe (vegetarian-friendly, low-fat), ready in about 40 minutes, pairs lemongrass, tofu, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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

• 2 stalks lemongrass
• 300g tofu
• 200g shrimp
• 1 cup coconut milk
• 1 lime
• 1 tbsp fish sauce

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

Instructions

1. Step 1: Trim the tough outer layers of the lemongrass stalks, then cut the pale inner core into 1/2-inch slices. Bring a pot of salted water to a boil, add the lemongrass slices, and blanch for 2 minutes until softened. Drain and set aside. Tip: Reserve the blanched lemongrass for later use in the soup.
2. Step 2: Press the tofu for 15 minutes to remove excess moisture, then dice into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the tofu, and sauté for 3-4 minutes until the edges are golden brown and crispy. Tip: Pressing the tofu ensures it holds its shape and absorbs flavors better.
3. Step 3: Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Pour in the coconut milk, then stir in the fish sauce. Bring the mixture to a gentle simmer, then add the blanched lemongrass slices.
4. Step 4: Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally, until the broth becomes fragrant and the lemongrass is fully infused.
5. Step 5: Just before serving, cut the lime in half and squeeze the juice directly over the soup. Stir gently to combine, then taste and adjust seasoning with additional fish sauce if needed. Tip: Add lime juice off the heat to preserve its bright flavor.