Thai Coconut Shrimp Soup (Print Version)

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

# Ingredient List:

→ 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 lime juice, plus more to taste
14 - 1 teaspoon sugar

→ Garnish

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

# How to Make:

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 - Add Thai red curry paste and cook for 1 minute, stirring constantly to release its aromatic compounds.
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 Advice:

01 -
  • It feels like a fancy restaurant meal but actually comes together in less time than it takes to order takeout.
  • The balance of creamy coconut and zingy lime is a total reset button for your taste buds.
02 -
  • Never let the soup reach a rolling boil after adding the coconut milk or it might separate.
  • The lemongrass and ginger slices are there for flavor only so make sure to warn your guests not to eat them.
03 -
  • Roll your lime on the counter before squeezing it to get every last drop of juice out.
  • Always taste the broth right before serving because the saltiness of curry pastes can vary wildly between brands.
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