Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime
A fragrant and spicy Thai soup featuring succulent shrimp, fresh lemongrass, kaffir lime leaves, and a bright chili-lime broth. This thai-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, chicken broth, leaves 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.
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 4 cups chicken broth
- 1 stalk lemongrass stalk, smashed and cut into 2-inch pieces
- 3 leaves kaffir lime leaves, torn
- 4 slices galangal slices
- 3 chilies 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime take to make?
Total time is about 30 minutes (10 min prep + 20 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 Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime?
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 chicken broth from drying out.
Can I substitute ingredients in Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime?
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 Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime 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 Tom Yum-Inspired Thai Spicy Shrimp Soup with Lemongrass and Kaffir Lime?
Thai seafood 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.
