Spicy Thai Soup

Spicy Thai SoupDifficulty: Easy

Category: Soup

Time: 45 minutes

Servings: 4-6




-1 lb. med. raw shrimp (shelled)

-1 1/2 qt. chicken stock (6 cups)

-2 sticks fresh lemon Grass (sliced)

-1 tbsp. fish sauce (No MSG) at Whole Foods Market

-5 to 6 Fresh Squeezed lime juice (3 to 4 good sized limes)

-1 tsp. lime zest (optional)

-1 hearty tsp. ground coriander Seed

-1 to 2 Fresh Serrano chili peppers (red or green – sliced)

-1 Fresh ginger Root – (approx. 4″ is sufficient)

-2 green onions

-1 or 2 grape or cherry tomatoes (sliced in 1/2)

-1 hearty tbsp. tomato paste

-Dash of stevia


Peel and devein shrimp. Do not discard the shells. They will be used to make the stock. In a soup pot combine the Chicken Stock, Lime Juice, Lime Zest, Fish Sauce, Coriander, 1/2 of the Ginger, Lemon Grass, 1/2 of the Serrano Chili, 1 Green Onion and Shrimp shells. Bring to a boil, then lower heat and simmer gently for 20 mins. Strain the stock. Discard the shells and other cooked items. By this point you should have a very flavorful Tom Yum stock. Now add Tomatoes, Tomato Paste, Stevia, remaining Onion, Chili and Ginger. (You might want to add about a cup of water if the stock was significantly reduced while boiling) Bring these ingredients to a boil, then lower to medium heat for 5 to 8 min.  Add the Shrimp and continue to cook on medium heat until the shrimp turns pink. (approx. 2 min) Turn off heat and remove pot from the hot burner. The shrimp with continue to cook after it has been removed from the heat. I prefer this method to prevent rubbery, overcooked shrimp.

For a printer friendly format click the fifth icon in “Share and Enjoy” at the bottom of the page…

Skip to toolbar