A hearty and soul-satisfying Thai Shrimp Soup flavored with lemongrass, ginger, and peppers and filled with mushrooms, shrimp and bok choy. This single serving soup recipe is easy to make and can be ready in minutes!
I always refer to this easy Thai Soup With Shrimp recipe as “my version” of Tom Yum Soup, and with good reason.
My husband and I love eating Tom Yum Soup and order it often when we dine out at area Thai restaurants. We enjoy it so much that I wanted to recreate a single serving version of this delicious soup at home.
A few weeks ago, on a cold and rainy afternoon, I decided to look for a good recipe for Tom Yum Soup. I found one in the New York Times and then proceeded to jot down all the ingredients needed to make the soup.
To my surprise, I couldn’t find a few of the key ingredients needed from the grocery stores in my area.
I’m sure I would have been able to find everything I needed if I visited our Asian market in downtown Houston but I didn’t want to do that. I wanted to make Tom Yum Soup that afternoon and didn’t want to drive around.
This Thai Shrimp Soup is my take on Tom Yum Soup. I’m not claiming it to be authentic but I will tell you this “recipe for one” is fabulous.
Spicy Thai Shrimp Soup
The base of this soup is lemongrass, ginger, mushrooms and Thai peppers.
Instead of using kaffir leaves, I use either spinach or bok choy.
During the last few minutes of cooking, I add in peeled, deveined shrimp to cook in the flavorful broth.
I let the soup simmer on the stove for at least 15 minutes so the flavors have the chance to come together.
Just a reminder, this is not the traditional Tom Yum Soup, but my own spicy recipe made with ingredients that are easily available.
If you are looking for a more authentic, traditional soup, be sure to check out the following recipes…