Thai Coconut Shrimp Soup (Print Version)

Creamy coconut and shrimp soup with aromatic Thai herbs and red curry spices.

# What You’ll 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 Steps:

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 compounds.
03 - Pour in coconut milk and chicken or vegetable broth. Add kaffir lime leaves if desired. 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 fully cooked through.
06 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasonings to preference, adding additional lime juice, fish sauce, or sugar as needed.
07 - Remove lemongrass, ginger or galangal, and lime leaves from the pot.
08 - Ladle soup into bowls and garnish with fresh cilantro, green onions, and lime wedges.

# Expert Hints:

01 -
  • It balances heat and creaminess in a way that feels like a warm hug for your taste buds.
  • You can get this on the table faster than most delivery drivers can find your front door.
02 -
  • Tearing the lime leaves instead of cutting them releases much more of their essential oils.
  • Boiling the coconut milk too hard can cause it to separate, so keep it at a gentle simmer.
03 -
  • Smashing the lemongrass with the back of a knife is the best way to extract maximum flavor.
  • Always taste the broth one last time after adding the lime juice to ensure the acidity is just right.
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