Tom Yum Goong with Coconut Broth
A zesty, aromatic Thai soup bursting with shrimp, lemongrass, and kaffir lime leaves, balanced by coconut milk and lime juice. This Asian recipe, ready in about 50 minutes, pairs shrimp, lemongrass, kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 oz (340g) shrimp
- 3 stalks, sliced lemongrass
- 6 kaffir lime leaves
- 1 inch, grated galangal
- 2 small, thinly sliced chili
- 1 cup (240ml) coconut milk
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 4 cups (960ml) vegetable broth
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add lemongrass, galangal, and chili; sauté 2 minutes until fragrant. Add kaffir lime leaves and stir for 10 seconds.
- Step 2: Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in fish sauce and lime juice; season with salt.
- Step 3: Add shrimp and cook 3-4 minutes until pink and opaque. Serve immediately, garnished with fresh cilantro.
