Here’s a classic Thai Shrimp Soup recipe—bright, flavorful, and slightly creamy with that signature lemongrass-ginger kick 🍤🥥
🍤 Thai Shrimp Soup (Tom Kha Goong) – Serves 2–4
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 2 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 3–4 kaffir lime leaves (optional, tear slightly)
- 3 slices galangal or fresh ginger
- 2–3 Thai red chilies, sliced (adjust for spice)
- 3 cloves garlic, smashed
- 1 cup mushrooms, sliced (optional)
- 2 tbsp fish sauce
- 1–2 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro for garnish
Instructions
1️⃣ Make the Broth
- In a medium pot, combine broth, lemongrass, kaffir lime leaves, galangal, garlic, and chilies.
- Bring to a simmer over medium heat for 5–10 minutes to infuse flavors.
2️⃣ Add Coconut Milk & Veggies
- Stir in coconut milk and mushrooms (if using).
- Simmer gently 3–5 minutes, do not boil.
3️⃣ Cook the Shrimp
- Add shrimp and cook 2–3 minutes until pink and opaque.
4️⃣ Season
- Add fish sauce, lime juice, and sugar. Adjust to taste—balance salty, sour, sweet.
5️⃣ Serve
- Remove lemongrass and galangal slices.
- Serve hot, garnished with fresh cilantro.
- Optional: serve with jasmine rice or rice noodles on the side.
🔄 Variations
- Spicy: Add extra Thai chilies or a dash of chili paste.
- Vegetarian: Substitute shrimp with tofu or mushrooms and use vegetable broth.
- Noodle soup: Add cooked rice noodles for a heartier meal.
- Tom Yum style: Use a clear broth instead of coconut milk for tangy, spicy soup.
💡 Tips
- Do not boil the coconut milk—it can separate.
- Smash lemongrass and garlic to release maximum flavor.
- Adjust fish sauce and lime juice last for perfect balance.
I can also give you a 5-minute Thai Shrimp Soup shortcut that keeps the flavors authentic using pantry staples if you want a super quick version.
Do you want me to do that?
