Thai Shrimp Soup
A quick and aromatic Thai shrimp soup with lemongrass, lime, and chili, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 24g
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Ingredients
- ½ lb shrimp, peeled and deveined
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 leaves kaffir lime leaves
- 2 tbsp fresh lime juice
- 2 peppers Thai chili peppers, sliced
- 1 cup cherry tomatoes, halved
Instructions
- 1
In a pot, bring 4 cups water to a boil. Add the 2 lemongrass stalks and 4 kaffir lime leaves; simmer for 5 minutes until fragrant.
- 2
Add the 1 cup cherry tomatoes and 2 Thai chili peppers; cook for 2 minutes until tomatoes soften slightly.
- 3
Add the 0.5 lb shrimp and cook until pink and opaque, about 3 minutes.
- 4
Remove from heat, stir in the 2 tbsp lime juice, and season with salt to taste. Serve hot, garnished with cilantro if desired.
Tools you’ll need
- pot
- knife
- cutting board
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