Tom Yum-Inspired Thai Shrimp Soup with Lemongrass and Kaffir Lime

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy and spicy Thai shrimp soup bursting with fresh lemongrass, kaffir lime leaves, and chili for a vibrant flavor experience. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs shrimp, peeled and deveined, chicken broth, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 180 cal/serving

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Ingredients

1 lb shrimp, peeled and deveined
4 cups chicken broth
2, bruised and cut into 3-inch pieces lemongrass stalks
4 whole kaffir lime leaves
4 galangal slices
3, crushed Thai bird's eye chilies
3 tbsp fish sauce
2 tbsp lime juice
1 cup, halved straw mushrooms
2 tbsp, chopped cilantro
2, sliced green onions

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Instructions

Step 1: In a large pot, bring 4 cups chicken broth to a boil over medium-high heat. Add 2 bruised lemongrass stalks, 4 kaffir lime leaves, 4 galangal slices, and 3 crushed Thai bird's eye chilies. Simmer gently for 10 minutes until fragrant.
Step 2: Add 1 cup halved straw mushrooms and 1 lb peeled deveined shrimp to the broth. Cook for 3-4 minutes until shrimp turn pink and opaque.
Step 3: Stir in 3 tbsp fish sauce and 2 tbsp fresh lime juice. Remove the lemongrass, lime leaves, and galangal slices with a slotted spoon. Garnish with 2 tbsp chopped cilantro and 2 sliced green onions before serving hot.