Thai Shrimp Soup

Thai Shrimp Soup

Thai Shrimp Soup, also known as Tom Yum Goong, is a beloved dish that perfectly embodies the bold and vibrant flavors of Thai cuisine. This soup is a harmonious blend of spicy, sour, salty, and sweet elements, with tender shrimp swimming in a fragrant broth infused with lemongrass, lime, and chili.

It’s a dish that warms your soul and tantalizes your taste buds, making it a favorite for casual meals or special occasions. Whether you’re new to Thai cooking or a seasoned chef, this recipe is straightforward and guarantees authentic flavors.

Ingredients

For the soup base:

1 liter (4 cups) chicken stock or water

2 stalks of lemongrass, bruised and cut into 2-inch pieces

4-5 kaffir lime leaves, torn into pieces

1-inch piece of galangal, thinly sliced (substitute with ginger if unavailable)

2-3 Thai bird’s eye chilies, sliced (adjust to taste)

2 medium tomatoes, quartered

1 cup mushrooms (oyster, straw, or button), sliced

1 small onion, thinly sliced

For the shrimp:

400 grams (about 1 pound) large shrimp, peeled and deveined

1 tablespoon fish sauce (adjust to taste)

2 teaspoons sugar

Juice of 2 limes

1-2 teaspoons Thai chili paste (Nam Prik Pao, optional)

Garnish:

Fresh cilantro leaves, chopped

Sliced red chilies (optional for extra heat)

How to Make Thai Shrimp Soup

Prepare the Aromatic Broth:

In a large pot, bring the chicken stock or water to a gentle boil. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Let these ingredients simmer for 5-7 minutes, allowing their flavors to infuse the broth.

Build the Soup:

Add the tomatoes, mushrooms, and onions to the pot. Simmer for another 5-6 minutes until the vegetables soften but still retain their texture.

Add the Shrimp:

Reduce the heat to medium and add the shrimp to the pot. Shrimp cook quickly, so simmer them for 2-3 minutes until they turn pink and opaque.

Season the Soup:

Stir in the fish sauce, sugar, and chili paste (if using). Taste and adjust the seasoning as needed, balancing the salty, sweet, and spicy elements.

Finish with Lime Juice:

Remove the pot from heat and add the lime juice for a refreshing tang. Stir gently to combine.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro and additional sliced chilies if desired. Serve hot alongside steamed rice or enjoy it as is.

Chef’s Note

For a richer flavor, you can use shrimp stock instead of chicken stock by boiling the shrimp shells in water.

Adjust the chili levels according to your spice tolerance.

This soup is traditionally made with fresh ingredients. However, if some items like kaffir lime leaves are unavailable, look for frozen or dried versions in Asian grocery stores.

Nutrition Information (Per Serving)

Calories: 180

Protein: 18g

Carbohydrates: 12g

Fat: 7g

Fiber: 2g

Sodium: 850mg

Conclusion

Thai Shrimp Soup is a wholesome, flavor-packed dish that brings the essence of Thailand to your table. It’s easy to make, nutritious, and endlessly customizable, making it a must-try for food lovers. Enjoy this soup on a chilly evening or whenever you’re craving something vibrant and satisfying.