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Today, I’m going to walk you through a cozy, small batch of Thai Shrimp Soup that’s inspired by the traditional Tom Yum. It’s my go-to recipe for when I want something warm, a little spicy, and brimming with flavor. The beauty of this dish lies in its simplicity and the use of readily available ingredients. It’s a sort of homage to the classic Tom Yum soup, but with a personal twist that makes it unique and accessible for any home cook.
Searching for more delightful small batch soup recipes? Explore our aromatic Curried Butternut Squash Soup, hearty Vegetable Soup, creamy White Bean Soup, and classic French Onion Soup.
Why You’ll Love This Shrimp Soup Recipe
- Simple Ingredients: You won’t need a trip to a specialty store; this recipe uses ingredients found in most grocery stores.
- Quick and Easy: From start to finish, you’ll have a stunning soup ready in no time, making it perfect for a quick meal.
- Adaptable Heat: You can adjust the spiciness to suit your taste, making it as mild or fiery as you like.
- One-Pot Wonder: This soup comes together in a single pot, meaning less cleanup and more enjoyment.
- Flavorful and Comforting: It delivers a rich broth that’s both comforting and packed with the classic Thai flavors you love.
What Is Thai Shrimp Soup? My Take On The Classic
Thai Shrimp Soup is my nod to the beloved Tom Yum Goong, a classic Thai dish celebrated for its invigorating hot and sour taste. This soup is a harmonious blend of plump shrimp and aromatic herbs such as lemongrass, ginger, and chili, which come together to create a richly flavored broth. Each spoonful of this soup showcases the lively flavors of Thai cuisine and delivers a deliciously satisfying taste with every bite.
RELATED: The Best Soup Recipes For One
Ingredients
This section provides a quick rundown of the ingredients used in this easy Thai Shrimp Soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Olive Oil: A versatile and healthy fat, perfect for sautéing or creating a flavor base. It adds a subtle, fruity background note to dishes.
- Onions: A kitchen staple that provides a foundational flavor for countless recipes. They add sweetness and depth when cooked down and become translucent.
- Thai chili: Known for their fiery heat, these small chilies pack a punch. Use sparingly if you’re sensitive to spice or generously if you crave heat.
- Garlic: Aromatic and flavorful, garlic adds a pungent, earthy layer to any dish. It’s essential in creating a flavor profile for many cuisines.
- Mushrooms: These fungi add an earthy taste and meaty texture. They’re great at absorbing flavors and adding umami to the soup. Consider using any extra mushrooms in a Mushroom Casserole or Pork Stir Fry.
- Ginger: With its warm, spicy bite, ginger brings a fresh, zesty kick to dishes. It pairs well with the other aromatic ingredients in Thai cooking. Leftover fresh ginger can be used in Beef and Broccoli, Chicken Tikka Masala, or Turmeric Tea.
- Chicken broth: Provides a rich, savory liquid base for soups and stews. For those following a vegetarian diet, vegetable broth is an excellent substitute. Use leftover broth in Split Pea Soup, Chicken and Rice Casserole, or Lentil Stew.
- Lemongrass: Imparts a unique lemony flavor and floral scent. It’s a quintessential herb in Thai cooking that brightens dishes.
- Baby Bok Choy or Spinach: These greens add nutrients, color, and a slight bitterness that complements the other soup flavors. They also offer a nice textural contrast.
- Shrimp: Adds a sweet, seafood flavor and a tender bite to the soup. For a meat-free version, tofu is an excellent substitute, soaking up the soup’s flavors. Got extra shrimp? Use them in Pad Thai, Seafood Gumbo, or Shrimp Fettuccine.
- Salt: Essential for enhancing and balancing the flavors in the soup. Add according to taste, but be mindful of the salt content in other ingredients like broth.
- Rice noodles: Their delightful chewiness adds heartiness to the soup. They’re gluten-free and a staple in many Asian dishes, absorbing the broth’s flavor well.
- Cilantro: Offers a burst of fresh, citrusy flavor and a hint of peppery spice. It’s often used as a garnish to add a pop of color and freshness before serving.
If you have any ingredients leftover from this shrimp soup recipe, check out our Leftover Ingredients Recipe Finder.
RELATED: Single Serving Comfort Food Recipes
Expert Tips
Keep in mind that this is a personalized take on the classic Tom Yum Soup, tailored to use ingredients you can easily find. It’s a spicy, comforting bowl that pays homage to the original while being accessible to all cooks.
For those interested in exploring the authentic flavors of traditional Tom Yum, here are some recipes from renowned culinary sites:
Frequently Asked Questions
Tom Yum Soup hails from Thailand, renowned for its zesty and sour flavors often paired with shrimp. Its name comes from the Thai words “tom,” meaning boiling, “yum” signifying a spicy and sour taste, and “goong,” denoting shrimp.
You can easily make a vegetarian version of Tom Yum Soup. Use soft tofu instead of shrimp and swap chicken broth with vegetable broth to keep it plant-based.
Certainly! If you’re looking to serve more people, simply double the quantity of each ingredient in the recipe.
Indeed, you can prepare this soup ahead of time. It stores well in the refrigerator for up to a day. Just remember to add the noodles right before you’re ready to serve for the best texture.
Absolutely, you’re encouraged to add more vegetables like bell peppers or snap peas to the soup, which can introduce new flavors and textures to your dish.
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:
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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 (I use Thai Kitchen Thin Rice Noodles)
- 1 teaspoon cilantro leaves , chopped (optional)
Instructions
- Begin by warming the oil in a medium saucepan over medium heat.
- Toss in the onions, chili peppers, and garlic. Sauté them until the onions become see-through, which should take about 2 minutes.
- Now, add the mushrooms and ginger into the saucepan, stirring them occasionally, and let them cook for 8 minutes.
- Next, pour the chicken broth into the saucepan.
- Take the lemongrass and press it firmly with the flat side of your knife to release its aromatic flavors before adding it to your saucepan.
- Bring the contents to a boil, then lower the heat to a gentle simmer and leave it be for 15 minutes.
- Add the bok choy and shrimp to the pot. Let them simmer until the shrimp are just cooked through and no longer translucent, which will take about 3-4 minutes.
- Give the soup a taste, and if needed, season with salt. Then, take the saucepan off the heat and cover it to keep everything warm.
- Cook the thin rice noodles as the package directs—remember, they cook up in a snap!
- For serving, place a portion of rice noodles into a bowl, ladle the hot soup over them, and garnish with chopped cilantro to your liking. Enjoy your meal!
Notes
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.
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!