Shrimp & Lemongrass Soup

I am not a soup person, but last week when I came down with bronchitis and could barely talk, I decided to give the whole soup thing a shot. I craved for something sour, spicy, and sweet all at the same time and immediately decided on Thai flavours. My husband stopped by the local Thai supermarket and picked up everything I needed to create this awesome, flavourful soup that I had pictured in my mind. I have made this soup three times in the past week (omitting the shrimp and adding tofu) and that in itself is a victory! Don’t let the long list of ingredients scare you as these ingredients are absolutely necessary to create the multitude of flavours that you will experience. If desired, you can also add cooked vermicelli noodles to make this soup more of a meal.

Shrimp & Lemongrass Soup RECIPE


  • 2 tsp sesame oil
  • 1 teaspoon red chilli flakes
  • 3 cloves garlic, minced
  • 3 stalks of lemongrass, trimmed and cut into 5 pieces each
  • 6 slices of ginger
  • 14 lime leaves
  • 3 Thai chillies
  • 4 cups low-sodium vegetable broth and 4 cups water
  • 3 Roma tomatoes, chopped
  • 2 tsp sugar
  • half a white onion, chopped
  • 10 mushrooms, halved
  • 6 baby bok choy, rough stems cut and leaves separated
  • 12 shrimp, cleaned
  • 4 Tbsp low-sodium, naturally brewed soy sauce
  • 2 limes, juiced
  • half cup evaporated milk or coconut milk
  • 2 stalks green onions including the whites, chopped
  • 1/4 cup coriander leaves, chopped
  • salt to taste
  • hot sauce to taste


  1. In a large stockpot, add the sesame oil and minced garlic. Sauté on medium heat until fragrant.
  2. Add the water, vegetable broth, lime leaves, lemongrass, tomatoes, ginger, and Thai chillies and bring to a boil. Cover and let boil for twenty minutes so that the lemongrass and lime leaves release their flavour and the tomatoes are cooked.
  3. Carefully remove the pot from the stove, and strain the soup broth into another large pot to remove all the big pieces.
  4. Put the pot back on the stove and add the chopped onion, mushrooms, and shrimp. Boil until the shrimp is cooked thoroughly.
  5. Add the soy sauce, sugar, lime juice, and evaporated milk or coconut milk. Bring to a boil and turn off the stove.
  6. Add the bok choy, green onions, and coriander leaves.
  7. Add salt and hot sauce to taste.


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  • I recommend using naturally brewed soy sauce such as the Kikkoman brand which contains no chemicals. This brand is available at the Real Canadian Superstore, Whole Foods Market, health food stores, as well as online for discounted prices.
  • I usually make my own vegetable broth, but if you do not, I recommend a low-sodium vegetable broth such as PC Organics Vegetable Broth.
  • Do not boil for longer than two minutes after the coconut milk and lime juice have been added, to prevent curdling.

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1 Comment

  1. […] lot of ingredients and flavours. Her favourite soups are chicken rasam ( a spicy Sri-Lankan soup). shrimp and lemongrass soup, and of course this vegetarian pho which I sometimes make with […]

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