Tom Yum Kha Soup with Shrimp (Easy Thai Coconut Soup)

This Tom Yum Kha Soup with Shrimp is a comforting bowl of vibrant Thai flavors!

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

20 oz whole shrimps with heads and shells for a rich, flavorful broth.
3 stalks lemongrass minced (or 3 tablespoons lemongrass paste)
4 pieces Thai bird's eye chilies smashed (substitute with Serrano chiles or red pepper flakes if desired)
6 cloves garlic smashed brings depth and aroma.
10 pieces kaffir lime leaves torn essential for authentic flavor.
1 piece galangal sliced (fresh ginger can be used as a substitute)
1 cup low sodium chicken broth for a balanced base.
5 cups water to create the soup’s volume.
1 medium onion cut into wedges adds sweetness.
8 oz oyster mushrooms sliced for texture and additional flavor.
2 pieces tomatoes cut into wedges for a hint of acidity.
2 tsp sugar to balance flavors.
6 tbsp fish sauce enhances umami (use soy sauce for a vegetarian option).
5 tbsp lime juice for a refreshing tang.
½ cup fresh coriander/cilantro leaves for garnish.
3 tbsp Thai roasted chili paste for an extra layer of flavor.
1 cup coconut milk to give the soup its creamy texture.

Start by rinsing the whole shrimps under cold water to clean them. In a large pot, add the shrimp along with the heads and shells, 1 cup of low sodium chicken broth, and 5 cups of water. Bring this to a gentle boil over medium heat.
Once boiling, add the minced lemongrass, smashed bird's eye chilies, smashed garlic, torn kaffir lime leaves, and sliced galangal. Allow these ingredients to simmer for about 10 minutes, letting the aromas fill your kitchen.
Next, introduce the onion wedges, sliced oyster mushrooms, and tomato wedges into the pot. Stir well and let them cook for another 5-7 minutes until the vegetables are tender.
Stir in the sugar, fish sauce, and lime juice. Taste the broth and adjust the seasoning according to your preference. If you like it spicier, feel free to add more chili paste at this stage.
Pour in the coconut milk and stir gently. Allow the soup to heat through for another 3-5 minutes, but avoid boiling it again to keep the coconut milk from separating.
Ladle the soup into bowls and garnish with fresh coriander leaves. Serve immediately and enjoy the delightful flavors of your homemade Tom Yum Kha Soup with Shrimp.

Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
The depth of flavor comes from using whole shrimps, but you can use peeled shrimp to cut down on prep time.
Balance the flavors of spicy, sour, salty, and sweet by tasting and tweaking as you go along.