Lemongrass Shrimp Soup (Tom Yum Goong)

Lemongrass shrimp soup is a zesty Thai delight, bursting with fresh flavors from lime, chili, and fragrant herbs. It's a warming bowl of comfort that's super easy to whip up.

Course Soup

Cuisine Thai

Keyword lemongrass, shrimp, spicy soup, Thai cuisine, Tom Yum

Prep Time 25

Cook Time 20

Total Time 45

Servings -5 servings

Calories 150kcal

Author Liza Agbanlog

Ingredients

1 lb shrimp peeled and deveined
1 tablespoon chili paste
6 tablespoons fresh lime juice or to taste
1 tablespoon fish sauce or to taste
1 stalk fresh lemongrass cut into 1 inch long pieces (use only the white part)
4 fresh kaffir lime leaves
2 fresh hot chili peppers optional
½ cup sliced fresh mushrooms
8 whole baby corn cut in half
1 medium tomato cut into 4 wedges
7 cups chicken stock
¼ cup sliced fresh galangal or ginger
¼ cup chopped cilantro for garnish

Instructions

Bring chicken stock to a boil.
Add kaffir lime leaves, lemongrass, galangal, mushrooms and baby corn. Boil for 3 minutes.
In a small bowl, mix chili paste, fish sauce and lime juice with a spoon until the mixture is well-blended. Put it aside.
Add shrimps and tomato wedges into the boiling broth, cooking until the shrimp turn pink. Add the seasoning mixture and chili peppers, if using. Bring the soup to a boil again.
Adjust seasoning. Garnish with chopped cilantro and serve.
Enjoy!

Notes

Recipe source:Thai Cooking in a Sufi’s Kitchen

Nutrition