Thai Soup with Shrimp and Lemon Grass
Indulge in the vibrant flavors of Southeast Asia with this Thai Soup with Shrimp and Lemongrass—a perfect harmony of tangy, creamy, and aromatic elements. This easy-to-make soup features juicy shrimp simmered in a fragrant broth infused with smashed lemongrass, galangal (or ginger), and kaffir lime leaves. Coconut milk adds a rich creaminess, while fresh lime juice, fish sauce, and a touch of brown sugar strike the perfect sweet-savory balance. With a kick of heat from Thai red chilies and a garnish of chopped cilantro and green onions, this soup is as visually stunning as it is delicious. Ready in just 35 minutes, this comforting dish makes for a delightful appetizer or light meal. Perfect for those craving authentic Thai flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 2 pieces lemongrass stalks (trimmed and smashed lightly)
- 4 cups chicken or vegetable stock
- 1 can coconut milk
- 5 slices galangal or ginger (thinly sliced)
- 4 leaves kaffir lime leaves (torn into pieces)
- 2 pieces Thai red chili (sliced thinly)
- 3 tablespoons fish sauce
- 3 tablespoons lime juice (freshly squeezed)
- 2 teaspoons brown sugar
- 200 grams button mushrooms (sliced)
- 2 tablespoons cilantro (chopped, for garnish)
- 2 pieces green onions (sliced, for garnish)
Instructions
Prepare the ingredients: Peel and devein the shrimp, trim and lightly smash the lemongrass stalks, and slice the mushrooms, ginger (or galangal), and chilis.
In a large pot, bring the chicken or vegetable stock to a gentle boil over medium-high heat.
Add the smashed lemongrass, sliced galangal (or ginger), and kaffir lime leaves to the pot. Let them simmer for about 5–7 minutes to infuse the broth with their flavors.
Reduce the heat to medium, then add the coconut milk, sliced mushrooms, and Thai red chilis. Stir and simmer for another 5 minutes.
Add the shrimp to the soup and cook for 3–4 minutes, or until they turn pink and are fully cooked through.
Stir in the fish sauce, lime juice, and brown sugar. Taste the soup and adjust the seasoning if necessary—add more fish sauce for saltiness or lime juice for tanginess.
Once the flavors are balanced, remove the pot from heat. Discard the lemongrass and kaffir lime leaves before serving.
Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.
Serve hot and enjoy your fragrant Thai Soup with Shrimp and Lemongrass!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
