Thai Lemongrass Shrimp Soup
A fragrant, spicy-sour Thai soup with plump shrimp, lemongrass, and kaffir lime leaves. Quick to make for a weeknight dinner that feels special.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 2 fresh tomatoes, quartered
- 3 tbsp fish sauce
- 3 tbsp lime juice
- ½ cup fresh cilantro leaves
- 6 cups water
Instructions
- 1
In a large pot, bring 6 cups water to a boil over high heat. Add the 2 bruised lemongrass stalks and 4 torn kaffir lime leaves; reduce heat to medium and simmer until fragrant, about 5 minutes.
- 2
Add the 2 quartered tomatoes and 3 tbsp fish sauce; simmer for 3 minutes until tomatoes soften slightly.
- 3
Add the 1 lb shrimp and cook until they turn pink and opaque, about 3-4 minutes. Do not overcook.
- 4
Remove from heat and stir in 3 tbsp lime juice. Taste and adjust with more fish sauce or lime juice if needed.
- 5
Ladle into bowls and garnish with 0.5 cup cilantro leaves. Serve hot.
Tools you’ll need
- large pot
- ladle
- knife
- cutting board
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