Thai Coconut Shrimp Soup (Printable)

Creamy Thai-style soup with shrimp, coconut milk, red curry, and aromatic herbs delivering tangy, spicy, savory flavors.

# Components:

→ 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 for adjustment
14 - 1 teaspoon sugar

→ Garnish

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

# Method:

01 - 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.
02 - Stir in the red curry paste and cook for 1 minute to release its full aroma and deepen the flavors.
03 - Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add the mushrooms and simmer for 5 minutes until just tender.
05 - Add the 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 to balance the flavors.
07 - Remove lemongrass, ginger or galangal, and lime leaves from the soup.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • It comes together in just 35 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours cooking.
  • The balance of creamy coconut, tangy lime, and aromatic spices hits every flavor note your palate could possibly want.
  • It's naturally dairy-free and gluten-free, so you can serve it to almost anyone without a second thought.
02 -
  • Overcooked shrimp is the biggest mistake people make with this soup, so set a timer and check at 2 minutes rather than hoping they'll be done by 3.
  • Fish sauce smells absolutely awful in the bottle but transforms into umami magic once it hits the hot broth, so don't judge it by its smell alone.
03 -
  • If your curry paste tastes too strong or spicy after you've added the broth, stir in a little more coconut milk and let it simmer for a minute, which mellows the heat considerably.
  • Make the soup base up to 2 hours ahead, then reheat it gently and add the shrimp and fresh herbs right before serving so everything tastes bright and alive.
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