Thai Coconut Shrimp Soup (Printable)

Creamy Thai soup with shrimp, coconut milk, and aromatic spices

# What You Need:

→ Seafood

01 - 12 oz large raw shrimp, peeled and deveined

→ Aromatics & Vegetables

02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn (optional)
04 - 3 cloves garlic, minced
05 - 1 small onion, thinly sliced
06 - 3.5 oz mushrooms, sliced
07 - 1 small red chili, sliced (optional)
08 - 1 thumb-sized piece fresh ginger or galangal, sliced

→ Broth

09 - 14 fl oz coconut milk
10 - 2 cups chicken or vegetable broth
11 - 2 tablespoons Thai red curry paste

→ Seasonings

12 - 2 tablespoons fish sauce
13 - 1 tablespoon fresh lime juice, plus additional to taste
14 - 1 teaspoon sugar

→ Garnish

15 - Fresh cilantro leaves
16 - Lime wedges
17 - Sliced green onions

# How To Make It:

01 - Heat oil in a large pot over medium heat. Sauté onion, garlic, lemongrass, ginger, and chili for 2-3 minutes until fragrant.
02 - Stir in red curry paste and cook for 1 minute to release essential aromatics.
03 - Pour in coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add mushrooms and simmer for 5 minutes until tender.
05 - Add shrimp and cook for 2-3 minutes until pink and cooked through.
06 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasonings to balance spice, acidity, and umami.
07 - Remove lemongrass, ginger, and lime leaves from soup.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • The broth achieves that magical balance of creamy coconut sweetness with bright acidity and just enough heat to make your taste buds dance.
  • Despite its complex flavor profile, you can pull this together in about 35 minutes with ingredients increasingly available at regular grocery stores.
02 -
  • Do not boil the soup after adding coconut milk or it might separate - a gentle simmer is all you need.
  • If you cant find kaffir lime leaves, a strip of lime zest can provide a similar citrusy note without overwhelming the other flavors.
03 -
  • Make the broth a day ahead and store in the refrigerator, then reheat gently and add the shrimp just before serving for an impressive but stress-free dinner party option.
  • Freeze leftover lemongrass and ginger in small portions so you always have them on hand when the craving for this soup strikes.
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