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–+ servings
a small bowl of thai shrimp soup.
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4.84 from 6 votes

Small Batch Thai Shrimp Soup

This small batch Thai shrimp soup is a fragrant, broth-based soup made with shrimp, lemongrass, ginger, Thai chili, rice noodles, and fresh greens. It’s easy to make, full of bold Thai-inspired flavor, and ready in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish, Soup
Cuisine: American, Thai
Diet: Gluten Free
Keyword: seafood, seafood soup, shrimp soup, soup, thai shrimp soup, thai soup, tom yum goong, tom yum soup
Servings: 1 serving
Author: Joanie Zisk

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)
US - Metric

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

Serving: 1serving | Calories: 379kcal | Carbohydrates: 33g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 357mg | Sodium: 1331mg | Potassium: 1167mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5029IU | Vitamin C: 80mg | Calcium: 396mg | Iron: 7mg

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