Ingredients
Scale
- 1 tbsp coconut oil or neutral oil
- 1½ lbs (680g) large shrimp, peeled & deveined
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 2 stalks lemongrass, bruised and cut into 2″ pieces (or 2 tsp lemongrass paste)
- 3 kaffir lime leaves, torn (or zest of 1 lime)
- 3 garlic cloves, minced
- 1–2 Thai chilies or red jalapeños, sliced (seeds removed for less heat)
- 1 tbsp fresh ginger, grated
- 1 (4 oz) can straw mushrooms or button mushrooms, sliced
- 3 tbsp fish sauce
- Juice of 2 limes
- 1 tbsp brown sugar or palm sugar
- Salt to taste
For garnish:
- Fresh cilantro
- Sliced green onions
- Extra lime wedges
- Thai basil (optional)
Instructions
- Sauté aromatics: In a large pot, heat oil over medium heat. Add lemongrass, kaffir lime leaves, garlic, chilies, and ginger; cook 1–2 minutes until fragrant.
- Build broth: Pour in broth and coconut milk. Bring to a gentle simmer. Add mushrooms; cook 5 minutes.
- Cook shrimp: Add shrimp; simmer 3–4 minutes until pink and opaque.
- Season: Stir in fish sauce, lime juice, and brown sugar. Taste and adjust: more lime for sour, sugar for sweet, fish sauce for salt, chili for heat.
- Remove lemongrass and lime leaves (if using whole).
- Serve hot, garnished with cilantro, green onions, and lime wedges.
💡 Pro Tips:
– Don’t boil vigorously after adding coconut milk—it can separate.
– No lemongrass? Use 1 tsp lemon zest + ½ tsp lemon juice extra.
– For extra protein, add tofu or chicken—but keep it light to honor the Tom Yum spirit!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min
Servings: 4 | Calories: 280 | Net Carbs: 8g | Fats: 18g | Protein: 24g
Servings: 4 | Calories: 280 | Net Carbs: 8g | Fats: 18g | Protein: 24g