Thai Coconut Shrimp Soup

Experience the vibrant and comforting flavors of Thailand with this Thai Coconut Shrimp Soup. This creamy, aromatic dish features succulent shrimp bathed in a rich broth of coconut milk and red curry paste, perfectly balanced with the zing of fresh lime and fragrant herbs like lemongrass and ginger.

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This soup is a sensory delight, bringing together traditional Thai aromatics to create a restaurant-quality meal right in your own kitchen.

Ingredients

• Seafood: 350 g (12 oz) large raw shrimp, peeled and deveined
• Aromatics & Vegetables: 2 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (torn, optional), 3 cloves garlic (minced), 1 small onion (thinly sliced), 100 g (3.5 oz) mushrooms (sliced), 1 small red chili (sliced, optional), 1 thumb-sized piece fresh ginger or galangal (sliced)
• Broth: 400 ml (14 oz) coconut milk, 500 ml (2 cups) chicken or vegetable broth, 2 tbsp Thai red curry paste
• Seasonings: 2 tbsp fish sauce, 1 tbsp lime juice (plus more to taste), 1 tsp sugar
• Garnish: Fresh cilantro leaves, lime wedges, sliced green onions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Instructions

Step 1

In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.

Step 2

Stir in the red curry paste and cook for 1 minute to release its aroma.

Step 3

Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.

Step 4

Add the mushrooms and simmer for 5 minutes until just tender.

Step 5

Add the shrimp and cook for 2-3 minutes, until pink and cooked through.

Step 6

Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar as desired.

Step 7

Remove lemongrass, ginger/galangal, and lime leaves.

Step 8

Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

Zusatztipps für die Zubereitung

To get the most flavor out of your aromatics, ensure the lemongrass is well-smashed before adding it to the pot. Be careful not to overcook the shrimp; they are ready as soon as they turn pink and opaque, usually within 3 minutes.

Varianten und Anpassungen

For a vegetarian version, substitute the shrimp with firm tofu and use soy sauce instead of fish sauce. You can also add extra texture by including baby corn, sliced bell pepper, or bamboo shoots in the simmering broth.

Serviervorschläge

This soup is wonderful enjoyed on its own as a light meal. For something more substantial, serve it alongside a bowl of steamed jasmine rice, which helps soak up the delicious, creamy broth.

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With its fragrant broth and tender shrimp, this Thai Coconut Shrimp Soup is a comforting bowl of goodness that is sure to become a household favorite.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Recipe FAQ

→ How spicy is this soup?

The heat level depends on the red curry paste and optional fresh chili. You can adjust the spiciness by using less curry paste or omitting the sliced chili entirely.

→ Can I make this soup ahead of time?

Yes, prepare the broth base up to 2 days in advance. Add shrimp just before serving to prevent overcooking. Reheat gently and adjust seasoning before serving.

→ What can I substitute for fish sauce?

For vegetarian versions, use soy sauce or tamari. Coconut aminos also work well for a soy-free alternative with similar umami flavor.

→ Can I use frozen shrimp?

Absolutely. Thaw frozen shrimp completely before adding to the soup. Pat them dry to prevent diluting the broth, and cook just until pink and opaque.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. Shrimp may become slightly firmer upon reheating.

→ Can I add other vegetables?

Baby corn, bell peppers, bamboo shoots, or snap peas make excellent additions. Add hearty vegetables like carrots earlier so they have time to soften.