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

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 drafted and published.

A fragrant and spicy Thai soup featuring succulent shrimp, fresh lemongrass, kaffir lime leaves, and a bright chili-lime broth. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, chicken broth, kaffir lime leaves, torn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 150 cal/serving

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Ingredients

12 pieces large shrimp, peeled and deveined
4 cups chicken broth
1 lemongrass stalk, smashed and cut into 2-inch pieces
3 kaffir lime leaves, torn
4 galangal slices
3 thai bird’s eye chilies, smashed
2 tbsp fish sauce
3 tbsp fresh lime juice
1 cup mushrooms, sliced
1/4 cup cilantro leaves, chopped
1 tsp sugar

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Instructions

Step 1: In a medium pot, bring 4 cups chicken broth to a boil. Add 1 smashed lemongrass stalk cut into 2-inch pieces, 3 torn kaffir lime leaves, and 4 galangal slices. Simmer gently over medium heat for 10 minutes to infuse.
Step 2: Add 1 cup sliced mushrooms and 3 smashed Thai bird’s eye chilies to the broth. Cook for 3 minutes until mushrooms soften.
Step 3: Add 12 large peeled and deveined shrimp to the pot and cook for 2-3 minutes until shrimp turn pink and opaque.
Step 4: Remove pot from heat. Stir in 2 tbsp fish sauce, 3 tbsp fresh lime juice, and 1 tsp sugar. Adjust seasoning to balance salty, sour, and spicy.
Step 5: Serve hot, garnished with 1/4 cup chopped cilantro leaves for a fresh finish.