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This small batch Thai shrimp soup is a fragrant, broth-based soup made with shrimp, lemongrass, ginger, Thai chili, rice noodles, and fresh greens. Inspired by Tom Yum flavors, it’s easy to make and ready in about 30 minutes.
Why You’ll Love This Recipe
- Easy to Find Ingredients: This Thai shrimp soup uses simple ingredients you can find at most grocery stores.
- Ready in About 30 Minutes: The soup comes together quickly, making it a great option when you want a homemade meal without spending hours in the kitchen.
- Adjustable Spice Level: Control the heat by adding more or less Thai chili to suit your taste.
- One-Pot Soup: Everything cooks in one pot, which keeps the process simple.
- Classic Thai-Inspired Flavor: A fragrant broth made with lemongrass, ginger, and shrimp delivers the bold flavors you expect from a Thai shrimp soup.
Thai Shrimp Soup is my personal take on Tom Yum Goong, a classic Thai soup known for its bold, hot and sour flavors. I wanted to capture the heart of that dish using ingredients that are easier to find while keeping the flavors true to what makes it so special.
Shrimp simmer in a fragrant broth made with lemongrass, ginger, and chili, creating a soup that’s aromatic, vibrant, and deeply satisfying. It’s the kind of bowl I come back to when I want something warming, flavorful, and full of character.
Looking for more small batch soup recipes? Try our aromatic curried butternut squash soup, hearty vegetable soup for one, creamy white bean soup for one, and classic French onion soup for one.
Ingredients
If you have any ingredients leftover from this Thai soup with shrimp recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used to sauté the aromatics and build the flavor base for the soup.
- Onions: These build flavor in the soup, so don’t skip them. Cooking them first adds depth and a slight sweetness.
- Thai Chili: Adds heat to the soup. Use less for mild spice or more if you prefer a spicier Thai shrimp soup.
- Garlic: Adds bold flavor and works with the onion, ginger, and chili to create a classic Thai-style base
- Mushrooms: Add earthiness and help give the broth more body. They absorb the flavors of the soup well. Extra mushrooms can be used in a small mushroom casserole or pork stir fry for one.
- Ginger: Adds warmth and freshness that balances the heat from the chili and the citrus notes from lemongrass. Leftover ginger works well in beef and broccoli for one, single serving chicken tikka masala, or ginger turmeric cinnamon tea.
- Chicken Broth: Forms the savory base of the soup. I recommend low sodium broth so you can better control the salt level. Vegetable broth can be used if needed. Extra broth can be used in split pea soup for one, a small chicken and rice casserole, or lentil stew for one.
- Lemongrass: Adds a bright, citrusy flavor that defines Thai shrimp soup.
- Baby Bok Choy or Spinach: Adds color and freshness to the soup. Both wilt quickly and work well with the hot broth.
- Shrimp: Adds a sweet, delicate seafood flavor and cooks quickly in the hot broth. Tofu can be used as a substitute if preferred. Extra shrimp can be used in single serving pad thai, seafood gumb for one, or shrimp fettuccine for one.
- Rice Noodles: Add substance to the soup and soak up the flavorful broth. They cook quickly and are easy to portion for a small batch recipe.
- Cilantro: Added just before serving for fresh flavor and color. Optional if you prefer to leave it out.
How To Make Thai Shrimp Soup
See the recipe box below for ingredient amounts and full recipe instructions.
This small batch Thai shrimp soup starts by sautéing onions, Thai chili, and garlic to build a flavorful base. Mushrooms and fresh ginger are added next, followed by chicken broth and lightly bruised lemongrass, which infuse the soup with classic Thai aroma and depth.
The broth simmers until fragrant, then shrimp and greens are added just long enough to cook through. The soup is served over rice noodles and finished with fresh cilantro for a bright, fresh finish.
Expert Tips
- Bruise the Lemongrass: Lightly crush the lemongrass stalk with the back of a knife before adding it to the pot. This helps release more flavor into the broth.
- Don’t Overcook the Shrimp: Shrimp cook quickly and should be added near the end. They’re done when they turn pink and opaque, usually in just a few minutes.
- Add the Greens Last: Baby bok choy or spinach should go in with the shrimp at the very end so they wilt gently without becoming overly soft.
Looking For Traditional Tom Yum Soup?
This Thai shrimp soup is inspired by Tom Yum flavors but adapted with easy-to-find ingredients. If you’d like to explore more traditional versions, these recipes are excellent references:
Frequently Asked Questions
Thai shrimp soup is typically made with shrimp, broth, aromatics like garlic, ginger, and lemongrass, chili for heat, and fresh herbs. Many versions also include vegetables and rice noodles.
Thai shrimp soup can be spicy, depending on how much chili is used. The heat level is easy to adjust by adding less Thai chili for a milder soup or more for extra spice.
Yes, this Thai shrimp soup is inspired by Tom Yum Goong. It uses similar flavors like lemongrass, ginger, and chili but is adapted with easy-to-find ingredients.
You can make the broth ahead of time, but add the shrimp, greens, and noodles just before serving for the best texture and flavor.
RELATED: The Best Soup Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Thai soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
Small Batch Thai Shrimp Soup
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onions
- 1 small Thai chili -seeds removed and finely chopped
- 2 cloves garlic -minced
- 1 cup sliced mushrooms
- 1 tablespoon minced ginger
- 2 cups low sodium chicken broth
- 1 stalk lemongrass cut into 2-inch strips with outer layer removed.
- 1 cup baby bok choy -chopped
- 5 ounces shrimp -peeled and deveined (about 20 small-medium sized shrimp)
- ⅛ teaspoon salt
- ½ cup cooked thin rice noodles
- 1 teaspoon cilantro leaves chopped (optional)
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the onions, Thai chili, and garlic. Cook for about 2 minutes, stirring occasionally, until the onions soften.
- Stir in the mushrooms and ginger. Cook for 8 minutes, stirring occasionally.
- Pour in the chicken broth.
- Lightly crush the lemongrass with the flat side of a knife, then add it to the pot.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15 minutes.
- Add the bok choy and shrimp. Simmer for 3 to 4 minutes, until the shrimp are pink and opaque.
- Taste the soup and season with salt if needed. Remove from the heat and cover to keep warm.
- Cook the rice noodles according to the package directions.
- Divide the noodles between bowls. Ladle the hot soup over the noodles and garnish with cilantro before serving.
Notes
- Bruise the Lemongrass: Lightly crush the lemongrass stalk with the back of a knife before adding it to the pot. This helps release more flavor into the broth.
- Don’t Overcook the Shrimp: Shrimp cook quickly and should be added near the end. They’re done when they turn pink and opaque, usually in just a few minutes.
- Add the Greens Last: Baby bok choy or spinach should go in with the shrimp at the very end so they wilt gently without becoming overly soft.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is just what I was looking for.
Followed the instructions to the letter, boy was I not disappointed, flavour was unreal, definitely be making this again
I’m so happy you enjoyed it!
This recipe was great, it can certainly serve two.
Love your website, and Facebook page – not only do they have really delicious recipes but also a bunch of information such as doubling the recipe, metric conversion, alternate recipes, the works. It’s so helpful, THANK YOU!
Delicious!