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Spicy Shrimp Soup

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  • Complexity: advanced


  • ¾ cup fresh shrimp peeled and deveined, tail on (optional)
  • 1 cup mushroom (straw or domestic but not shitake or portabella)
  • ½ pint cherry tomatoes cut in half
  • 2 fresh kaffir lime leaves (remove stems and tear or thinly julienne)
  • 2 tablespoons fresh galangal sliced thin or fine diced
  • 2 stalks lemongrass crushed (white part only) save discard pieces Either leave whole or dice fine)
  • 2 shallots fine dice or thinly sliced
  • 1 tablespoon tom yum paste
  • 2-3 thinly sliced red Thai chili peppers
  • 2 crushed coriander roots or 2 tablespoon leaves and stem of cilantro
  • ¼ cup cilantro leaves
  • ¼ cup spring onion (scallion) chopped
  • 2 tablespoon coconut milk or cream to finish
  • 2 tablespoon fish juice
  • 1 ½ tablespoon lime juice (or lemon)
  • 2 cups stock (recipe to follow) or use chicken or vegetable stock


  1. Stock for Soup:

    Use all shrimp shells, discarded lemongrass stalks, galangal peelings a few black peppercorns, any shallots peelings and place in a pot with 4 cups cold water.

    Bring to a boil lower heat to simmer about 30-40 minutes and strain.

  2. In a pot put 2 cups stock bring to a boil.

  3. Add tom yum paste, lemongrass, kaffir lime leaves, galangal, shallots, cilantro roots and chilies (if adding).

  4. Boil 2 minutes until fragrant.

  5. Add mushrooms and tomatoes cook until tender 1-2 minutes.

  6. Add shrimp and cook until fully cooked about 2-3 minutes.

  7. Add fish sauce, scallions and cilantro leaves cook briefly.

  8. Add lime juice.

  9. Garnish with Thai herbs (cilantro, Thai, basil, mint) Fresh bean sprouts and coconut milk (if using)

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