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Thai Lemon Grass Soup With Shrimp

Thai Lemon Grass Soup With Shrimp recipe image
This vibrant Thai Lemongrass Soup with Shrimp is a delightful fusion of aromatic herbs and bold flavors. The broth is built from a quick shrimp shell stock, infusing it with a deep seafood essence before being brightened with fresh lime juice and coconut milk. Fragrant lemongrass, fiery red chilies, and fresh cilantro create a complex aroma that warms the kitchen. The dish balances salty, sour, and spicy notes perfectly, making it an excellent comfort food for chilly evenings or a refreshing light meal. It comes together quickly, making it ideal for weeknight dinners when you crave restaurant-quality Thai cuisine at home. Serve it hot with steamed rice for a complete, satisfying experience.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 649.3
Dietary: Gluten-free
Description
This vibrant Thai Lemongrass Soup with Shrimp is a delightful fusion of aromatic herbs and bold flavors. The broth is built from a quick shrimp shell stock, infusing it with a deep seafood essence before being brightened with fresh lime juice and coconut milk. Fragrant lemongrass, fiery red chilies, and fresh cilantro create a complex aroma that warms the kitchen. The dish balances salty, sour, and spicy notes perfectly, making it an excellent comfort food for chilly evenings or a refreshing light meal. It comes together quickly, making it ideal for weeknight dinners when you crave restaurant-quality Thai cuisine at home. Serve it hot with steamed rice for a complete, satisfying experience.
Ingredients
  • 1 pound Raw shrimp
  • 1/4 cup Vegetable oil
  • 2 stalks Lemongrass, bruised and cut into 2-inch pieces
  • 1/3 cup Thai fish sauce (nam pla)
  • 1/3 cup Fresh lime juice
  • 1 cup Unsweetened coconut milk
  • 4 whole Very hot small red chilies, sliced
  • 1 bunch Scallions, green tops only, sliced
  • 1/3 cup Fresh cilantro, chopped
  • 8 cups Water
Directions
  1. 1
    Peel the shrimp, reserving the shells if desired for the stock, and devein them.
  2. 2
    Heat vegetable oil in a large stockpot over medium-high heat.
  3. 3
    Add the shrimp shells to the hot oil and fry until they turn bright pink and fragrant, about 2-3 minutes.
  4. 4
    Pour in 8 cups of water and bring the mixture to a rolling boil.
  5. 5
    Reduce heat and simmer the broth for 5 minutes to extract flavor from the shells.
  6. 6
    Strain the broth through a fine-mesh sieve into a clean pot, discarding the shells and solids.
  7. 7
    Return the strained broth to the heat and add the lemongrass, raw shrimp, fish sauce, and lime juice.
  8. 8
    Bring to a gentle simmer and cook for 5 minutes, or until the shrimp are pink and opaque, skimming off any foam that rises.
  9. 9
    Stir in the coconut milk gently to incorporate without boiling vigorously.
  10. 10
    Remove from heat and immediately stir in the sliced red chilies, scallion greens, and fresh cilantro.
  11. 11
    Taste the soup and adjust seasoning with additional fish sauce or lime juice if needed.
  12. 12
    Ladle into bowls and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 649.3kcal
% Daily Value *
Total Fat 51.4g80%
Saturated Fat 20.2g101%
Cholesterol 215.5mg72%
Sodium 2428.7mg102%
Total Carbohydrate 5.5g2%
Dietary Fiber 0.1g1%
Sugars 3.8g
Protein 39.8g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, lemongrass, shrimp, soup, tom yum, coconut milk, spicy, sour, fish sauce, lime, cilantro, chili, seafood, quick dinner, asian cuisine, broth, herbs, warm, comfort food
Read it online: https://www.chefs-mate.com/recipe/thai-lemon-grass-soup-with-shrimp/