Thai Coconut Shrimp Soup (Printable)

Creamy Thai-style soup with plump shrimp simmered in aromatic coconut milk with red curry, lemongrass, and fresh herbs.

# What You'll Need:

→ Seafood

01 - 12 oz large raw shrimp, peeled and deveined

→ Aromatics and Vegetables

02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 cloves garlic, minced
05 - 1 small onion, thinly sliced
06 - 3.5 oz mushrooms, sliced
07 - 1 small red chili, sliced
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 more to taste
14 - 1 teaspoon sugar

→ Garnish

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

# Directions:

01 - Heat oil in a large pot over medium heat. Sauté onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
02 - Stir in Thai red curry paste and cook for 1 minute to release its aromatic oils.
03 - Pour in coconut milk and chicken or vegetable broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add mushrooms and simmer for 5 minutes until just 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 seasoning, adding more lime juice, fish sauce, or sugar as desired.
07 - Remove lemongrass, ginger or galangal, and lime leaves from the pot.
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 with bright citrus notes that will have you tipping the bowl to get every last drop.
  • Its deceptively simple to make yet delivers restaurant quality flavors that will convince dinner guests youve been hiding culinary training.
02 -
  • Never let the soup reach a rolling boil after adding coconut milk or it may separate and lose that silky texture.
  • The soup actually tastes even better the next day after the flavors have had time to meld in the refrigerator.
03 -
  • Save the shrimp shells and simmer them in your broth for 10 minutes before straining them out, this adds incredible depth of flavor that takes the soup to another level.
  • A splash of coconut cream added just before serving creates an extra luxurious finish that makes the soup restaurant worthy.
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