Thai Shrimp Soup is a bright and tasty dish that brings together juicy shrimp, fresh herbs, and a flavorful broth packed with hints of lime, ginger, and coconut. The soup has a nice balance of spicy, sour, and slightly sweet notes that feel light but satisfying. It’s a perfect bowl for anyone who loves a little kick and tropical flavors in their meal.
I love making this soup when I want something quick but special. The ingredients come together fast, and the smell of lemongrass and lime leaves simmering in the broth always makes the kitchen feel warm and inviting. A little tip I’ve learned is to add the shrimp last so they stay tender and don’t overcook—it really makes a difference!
My favorite way to enjoy this soup is with a sprinkle of fresh cilantro and a side of steamed jasmine rice. It’s simple, refreshing, and comforting all at once. Whenever I serve it to friends, everyone asks for seconds because the flavors feel like a little getaway in a bowl. It’s easy to see why this soup quickly becomes a house favorite.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I like medium to large sizes for their texture. You can substitute with scallops or firm white fish if you prefer.
Lemongrass & Kaffir Lime Leaves: These give the soup its signature citrus aroma. If you can’t find kaffir lime leaves, a bit of lime zest and extra lemongrass helps.
Galangal: It adds a unique ginger-like flavor. Fresh is best, but ginger is a fine stand-in that’s easier to find.
Thai bird’s eye chilies: They add heat and a nice flavor. Adjust the number depending on how spicy you want the soup.
Coconut Milk: This makes the broth creamy and smooth. Use full-fat canned coconut milk for the best richness or light coconut milk if you want it lighter.
Fish Sauce: A key salty and umami seasoning. For a vegetarian version, try soy sauce or tamari, but start with less and adjust to taste.
How Do You Make Sure the Shrimp Stay Tender, Not Rubber?
Cooking shrimp perfectly is important for this soup. Overcooked shrimp become tough and rubbery.
- Keep the soup at a gentle simmer, not a rolling boil, when adding shrimp.
- Add the shrimp last, as they only need 2-3 minutes until they turn pink and opaque.
- Remove the pot from heat immediately after shrimp turn pink to avoid overcooking.
Following these tips helps keep the shrimp tender and juicy, which balances beautifully with the rich broth.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all the ingredients evenly.
- Strainer or fine mesh sieve – helps remove the lemongrass, kaffir lime leaves, and galangal for a clear broth.
- Sharp knife – essential for finely chopping herbs and slicing vegetables cleanly.
- Cutting board – you’ll need a sturdy surface for preparing ingredients safely.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap shrimp for chicken breast strips for a milder protein that soaks up the broth flavors well.
- Add coconut cream instead of coconut milk for an extra rich, creamy soup on cooler days.
- Include sliced mushrooms like shiitake or oyster for earthier notes and texture.
- Mix in baby spinach or bok choy towards the end for a fresh, leafy green boost.
How to Make Thai Shrimp Soup (Tom Yum Goong)?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g (7 oz) straw mushrooms or button mushrooms, halved
- 1 medium tomato, cut into wedges or slices
- 1 small red bell pepper, thinly sliced
- 3 cloves garlic, minced or smashed
Seasonings and Garnish:
- 2-3 tbsp fish sauce (to taste)
- 1-2 tbsp Thai chili paste (Nam Prik Pao)
- 2 tbsp fresh lime juice
- 1 tsp sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a delicious bowl of Thai Shrimp Soup ready in roughly 25 minutes.
Step-by-Step Instructions:
1. Making the Broth:
Bring the chicken or vegetable broth to a boil in a large pot. Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, minced garlic, and smashed bird’s eye chilies. Lower the heat and let it simmer gently for about 10 minutes so the flavors can infuse well.
2. Straining the Broth:
After simmering, strain the broth to remove the herbs and spices, returning the clear liquid back to the pot for the next steps.
3. Cooking the Vegetables:
Add the halved mushrooms, tomato wedges, and thinly sliced red bell pepper to the strained broth. Let them simmer for 3-4 minutes until the vegetables become tender but still hold their shape.
4. Adding Flavor:
Stir in the fish sauce, sugar, and Thai chili paste (Nam Prik Pao). Taste the broth and adjust the seasoning and heat level according to your preference.
5. Adding Coconut Milk and Shrimp:
Pour in the coconut milk and warm the soup gently. Avoid boiling vigorously to prevent the coconut milk from curdling. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
6. Finishing Touches:
Remove the soup from heat. Stir in the fresh lime juice for a lovely tangy finish. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges for extra zest.
Enjoy this delicious Thai Shrimp Soup as is, or serve it alongside steamed jasmine rice for a more filling meal. It’s easy, bright, and packed with authentic flavors!
Can I Use Frozen Shrimp for This Soup?
Yes, you can use frozen shrimp! Just be sure to thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry to avoid adding extra water to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the broth and vegetables up to 2 days in advance and refrigerate. Add shrimp and lime juice just before serving to keep the shrimp tender and the flavors fresh.
How Do I Store Leftover Thai Shrimp Soup?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk, stirring occasionally.
Can I Adjust the Spice Level?
Yes! Modify the number of bird’s eye chilies or amount of Thai chili paste according to your heat preference. You can remove the chilies altogether for a milder version.
