Thai Hot-and-Spicy Shrimp Soup


by: Cooking Bird

Once you track down the somewhat exotic ingredients for this soup-they keep in the freezer for months-it can be made in minutes. Best of all, it doesn’t require broth, although shrimp broth would give it a wonderful flavor.


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serves: 6

2 green or red Thai chiles (or 4 jalapeno chiles)

3 cloves garlic (finely chopped)

2 shallots (minced)

2 slices frozen ginger (or dried galangal root or fresh, 1/4 inch thick)

4 leaves kaffir lime (cut into fine shreds)

1 stalk lemongrass (white bulb part only, tough outer layer discarded and very thinly sliced)

1 pound large shrimp (peeled and then deveined if desired)

1 small bunch cilantro (large stems removed)

1/4 cup fish sauce (or more to taste )

3 limes (juice)


Nutrition Facts
Thai Hot-and-Spicy Shrimp Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 102

  • Total Fat: 1.1 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 95.3 mg
  • Sodium: 1374.8 mg
  • Total Carbs: 12.3 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 2.8 g
  • Protein: 12.1 g

how is this calculated?

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1.  In a pot, combine about 6 cups water, the chiles, garlic, shallots, galangal, lime leaves, and lemongrass, bring to a simmer, and simmer gently for 12 minutes.

2.  Add the shrimp and simmer for 1 minute. Add the cilantro, fish sauce, and lime juice and simmer for 1 minute, or until the shrimp are cooked. Season with pepper. Taste for salt and add more fish sauce—it is very salty and will contribute flavor—until the salt level is right.

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