Thai 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 thai-inspired asian ready in about 50 minutes pairs (340g) shrimp, stalks, sliced lemongrass, leaves 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 leaves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Tom Yum Goong with Coconut Broth take to make?
Total time is about 50 minutes (20 min prep + 30 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 Thai Tom Yum Goong with Coconut Broth?
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 (340g) shrimp from drying out.
Can I substitute ingredients in Thai Tom Yum Goong with Coconut Broth?
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 Thai Tom Yum Goong with Coconut Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Thai Tom Yum Goong with Coconut Broth?
Thai asian 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.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
