Tom Yum Goong (Spicy Shrimp Soup)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 30 min · Shellfish · gluten-free, dairy-free, keto, low-carb

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Ingredients

• 1/2 lb raw shrimp, shell-on
• 2 1/2 cups chicken stock
• 2 stalks lemongrass, bruised
• 3 slices galangal, sliced
• 3 makrut lime leaves
• 1 cup oyster mushrooms, torn
• 2 Thai bird chilies, crushed
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp fish sauce
• 1 tbsp Thai chili paste (nam prik pao)
• 1/4 cup cilantro, chopped

Method (tap to check — screen stays awake)

1. Peel the shrimp and simmer the shells in the stock for 10 minutes, then strain to build a rich base.
2. Return the stock to the pot and add the lemongrass, galangal, torn lime leaves, and crushed chilies; simmer 5 minutes.
3. Add the mushrooms and cook 2 minutes, then add the shrimp and cook 2 to 3 minutes until pink.
4. Remove from the heat and stir in the chili paste and fish sauce.
5. Add the lime juice last so it stays bright, then finish with cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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