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Tom Yum Kha Soup with Shrimp

Tom Yum Kha Soup with Shrimp
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Tom Yum Kha Soup with Shrimp is a fragrant and creamy Thai soup that perfectly balances bold, spicy, sour, and rich flavors. Featuring tender shrimp, fresh herbs like lemongrass, galangal, and kaffir lime leaves, and a silky coconut milk base, this quick and easy recipe delivers authentic Thai taste with a comforting yet exotic flair perfect for any season.

Ingredients

Scale

Proteins

  • 200g fresh peeled and deveined shrimp

Broth Base

  • 2 stalks lemongrass, bruised
  • 5–6 slices galangal
  • 3–4 kaffir lime leaves
  • 4–5 Thai bird’s eye chilies (adjust to taste)
  • 2 shallots, sliced
  • 3 cloves garlic, minced
  • 4 cups water or broth

Vegetables and Herbs

  • 1 cup fresh mushrooms, sliced
  • Fresh cilantro, chopped (for garnish)

Liquids and Seasoning

  • 1 can (400ml) coconut milk
  • 2 tbsp fish sauce (or soy sauce for vegetarian)
  • 2 tbsp fresh lime juice

Instructions

  1. Prepare the Aromatics: Bruise the lemongrass stalks and thinly slice the galangal to release their essential oils. Bring 4 cups of water or broth to a gentle boil in a pot and add the lemongrass, galangal, and kaffir lime leaves to infuse the soup base with their signature flavors.
  2. Build the Flavor Base: Add sliced shallots, minced garlic, and Thai bird’s eye chilies to the pot. Simmer the mixture gently for 5 to 7 minutes to allow the aromatics to soften and meld into a fragrant broth foundation.
  3. Add Mushrooms and Coconut Milk: Toss in the fresh mushrooms and pour in the coconut milk. Stir gently to combine, creating a creamy soup that balances the richness with the spiced broth infusion.
  4. Cook the Shrimp: Add the peeled and deveined shrimp to the soup. Simmer for just a few minutes until the shrimp turn pink and are cooked through but remain tender.
  5. Final Seasoning: Season the soup with fish sauce to your desired saltiness and fresh lime juice for a bright, sour kick. Taste and adjust saltiness, heat level, and acidity as needed before removing from heat.

Notes

  • Use fresh lemongrass, kaffir lime leaves, and galangal for authentic and maximum flavor.
  • Do not overcook shrimp; cook only until pink and opaque to keep them tender.
  • Balance seasoning carefully by tasting frequently to achieve the perfect harmony of spicy, sour, salty, and creamy flavors.
  • Simmer the soup gently rather than boiling to preserve delicate herbal flavors.
  • Adjust the heat level gradually by adding bird’s eye chilies one at a time according to your spice preference.

Nutrition

Keywords: Tom Yum Kha, Thai soup, Shrimp soup, Coconut milk soup, Spicy Thai recipe, Thai cuisine, Easy Thai soup

Find it online: https://marygourmet.com/tom-yum-kha-soup-with-shrimp/