Thai Coconut Shrimp Soup

My neighbor handed me a container of homemade Thai red curry paste one afternoon, insisting I had to try it in soup. I was skeptical at first—I'd never made anything with coconut milk and shrimp together—but that first spoonful changed everything. The way the creamy broth coated my tongue while the lemongrass cut through with its bright, almost citrusy note felt like discovering a secret that had been hiding in plain sight. Now whenever I make this soup, I think of that moment standing in her kitchen, both of us laughing as she explained why smashing the lemongrass matters so much.

I made this soup for my partner during one of those gray evenings when we both needed comfort but wanted something lighter than the usual heavy fare. The smell filling the apartment was so captivating that he wandered into the kitchen three separate times asking if it was ready yet. By the time we sat down to eat, there was this unspoken agreement that this had to become a regular thing—something we'd make when we wanted to feel taken care of without too much fuss.

Ingredients

• Large raw shrimp (350 g): Buy them peeled and deveined if you can—it saves time and your fingertips from the deveining work, though frozen shrimp thaw beautifully if that's what you have on hand.
• Lemongrass (2 stalks): Smashing it before adding to the pot releases oils that perfume the entire soup; don't skip this step even though it seems small.
• Kaffir lime leaves (4 leaves, optional): They taste nothing like regular limes and add a floral, almost magical note that's hard to replicate, so hunt them down if you can.
• Fresh ginger or galangal (1 thumb-sized piece, sliced): Galangal has a more peppery, medicinal quality than ginger, but both work beautifully depending on what you find or prefer.
• Thai red curry paste (2 tbsp): A good paste should smell intensely aromatic and slightly spicy; taste your preferred brand first because heat levels vary wildly between brands.
• Coconut milk (400 ml): Use full-fat for the richest, creamiest result—the light versions sometimes feel thin and one-note in comparison.
• Chicken or vegetable broth (500 ml): Homemade is lovely if you have it, but quality store-bought works perfectly fine here.
• Fish sauce (2 tbsp): It smells funky in the bottle, I won't lie, but once it hits the hot broth it transforms into something deeply savory and essential.
• Lime juice (1 tbsp plus more): Fresh limes are non-negotiable; the bottled stuff tastes flat and won't have the same brightening effect.
• Mushrooms (100 g, sliced): Button mushrooms work fine, but oyster or shiitake add more earthiness and interesting texture.
• Fresh cilantro for garnish: Some people hate cilantro (and that's okay), but if you love it, generous handfuls make the soup feel special and fresh.

Instructions

Wake up your aromatics:

Heat oil in your pot and let the onion, garlic, lemongrass, ginger, and chili sizzle for 2–3 minutes until the whole kitchen smells alive. You'll know it's ready when you can't help but take a deep breath and smile.

Bloom the curry paste:

Stir it in and let it cook for exactly one minute—this small step transforms the paste from a concentrated lump into something that distributes evenly and tastes more developed throughout the soup.

Build the broth:

Pour in the coconut milk and broth, add kaffir lime leaves if you're using them, and bring everything to a gentle simmer rather than a rolling boil. A gentle simmer keeps the coconut milk from breaking and the flavors stay cleaner.

Cook the mushrooms:

Let them soften for about 5 minutes—they'll absorb the flavors while staying tender enough to actually taste like something, not like rubber.

Add the shrimp:

They only need 2–3 minutes in the hot soup; any longer and they'll turn rubbery and tough. The moment they turn pink all over, they're done.

Season to taste:

This is the moment where your soup becomes uniquely yours—add fish sauce, sugar, and lime juice, then taste and adjust. Some days you'll want more tang, other days more savory depth, and that's the beauty of it.

Strain out the solids:

Remove the lemongrass, ginger slices, and lime leaves so they don't surprise you with unexpected intensity when you eat. It takes 30 seconds and makes the eating experience smoother.

Serve with celebration:

Ladle the soup into bowls and pile cilantro, green onions, and lime wedges on top—the freshness of the garnish is just as important as what's in the pot.

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There was this one time I served this soup to a friend who'd recently become vegetarian, and I almost turned it into a whole thing before remembering the notes about substituting tofu and soy sauce. Watching her face light up when I ladled it into her bowl—realizing she didn't have to sit this one out—felt like I'd done something genuinely kind without making a performance out of it. That's when I understood this recipe was less about impressing people and more about making sure everyone at the table felt included and cared for.

The Magic of Lemongrass

The first time I actually smashed the lemongrass instead of just dropping it in whole, I understood why every Thai recipe insists on it—the oils released created this bright, almost grassy-floral aroma that made the entire pot smell exponentially better. It's one of those small technique moments that changes your whole relationship with a dish. Now I always take an extra second to really crush it, not violently, just enough to crack the fibers open.

Customizing Your Soup

Once you've made this soup a couple of times, you start seeing it less as a fixed recipe and more as a framework for whatever you have in your fridge. I've added baby corn when I had it, sliced bell peppers for sweetness, even cashews for richness—the coconut broth is forgiving enough that most additions work beautifully. The only rule I've learned is that whatever you add should complement the Thai flavor profile rather than fight against it.

Serving Suggestions and Storage

This soup reaches peak deliciousness served immediately in hot bowls with the garnishes adding brightness and texture. It keeps beautifully in the fridge for three days, though I usually store the shrimp separately to prevent them from becoming tough. One last thing: even though the soup is wonderful on its own, serving it alongside jasmine rice turns it into something more substantial without losing any of its elegance.

• If you have leftovers without the shrimp, you can gently reheat and add fresh shrimp to bring it back to life.
• The flavor actually deepens overnight as the lemongrass and galangal continue to infuse, so day two is sometimes even better than day one.
• Leftovers freeze well in airtight containers for up to a month, making this a smart meal to make in larger batches.

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This soup has become the kind of dish I make whenever I want to feel good about cooking but don't want to spend hours in the kitchen. There's something deeply satisfying about something so delicious coming together so quickly.

Q&A About the Recipe

→ Can I make this soup ahead of time?

You can prepare the broth base ahead and refrigerate for up to 2 days. Add shrimp fresh when reheating to prevent overcooking and maintain their tender texture.

→ What can I substitute for kaffir lime leaves?

If kaffir lime leaves are unavailable, use extra lime zest or a few additional drops of lime juice. While the flavor differs slightly, it still provides bright citrus notes.

→ How do I prevent the coconut milk from curdling?

Keep the heat at a gentle simmer rather than a rolling boil. Stir occasionally and avoid rapid temperature changes to maintain the creamy, smooth texture of the coconut milk.

→ Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely before cooking. Pat them dry with paper towels to remove excess moisture, ensuring they cook evenly and develop good texture in the soup.

→ What type of mushrooms work best?

Button mushrooms, shiitake, or oyster mushrooms all work wonderfully. Shiitake adds deeper umami flavor, while oyster mushrooms provide a delicate, silky texture that complements the broth.

→ How spicy is this soup?

The heat level is moderate and adjustable. Control spiciness by varying the amount of red curry paste and fresh chili. Start with less and add more to taste as the soup simmers.