Thai Coconut Shrimp Soup (Print Page)

Aromatic Thai soup with shrimp, coconut milk, red curry, and fresh herbs. Tangy, spicy, and savory in every spoonful.

# What You 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

# 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 activate and release 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 cooked through.
06 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning with additional lime juice, fish sauce, or sugar as needed.
07 - Remove lemongrass, ginger or galangal, and lime leaves from the soup.
08 - Ladle soup into bowls and garnish with fresh cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • It comes together in just 35 minutes, so you can serve restaurant-quality soup on a weeknight without the stress.
  • The balance of creamy, spicy, tangy, and fresh feels almost meditative to eat, like each spoonful is doing something good for your body.
  • It's naturally dairy-free and gluten-free, making it one of those rare dishes that doesn't feel like anyone's being left out.
02 -
  • Fish sauce is your secret weapon—it sounds scary but tastes nothing like what you expect, adding a savory depth that makes people ask what your ingredient secret is without you having to tell them.
  • Tasting as you go is essential because every brand of curry paste and every batch of broth has slightly different flavor intensity, and you're the only one who knows what tastes balanced to your palate.
03 -
  • Don't be timid with the garnishes—fresh cilantro, green onions, and a squeeze of lime at the last moment elevate the soup from good to genuinely memorable.
  • If you're sensitive to spice, reduce the curry paste to 1 tablespoon and adjust upward; you can always add heat but you can't take it back once it's in.
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