There is nothing quite like a bowl of comforting, flavorful soup to warm your spirit, and this Thai Coconut Shrimp Soup Recipe does exactly that with a dazzling tropical twist. Rich coconut milk mingles with fragrant lemongrass, spicy red curry, and fresh lime, while tender shrimp and mushrooms add delightful texture that makes each spoonful a celebration of vibrant Thai flavors. If you’ve been craving something exotic yet easy enough to whip up on any weeknight, this soup is about to become your new go-to favorite.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you! Each item here is simple but essential, contributing depth, aroma, and refreshing brightness that together create the soul of this Thai Coconut Shrimp Soup Recipe. From aromatic kaffir lime leaves to creamy coconut milk, let’s break down the essentials.
- 12 oz large raw shrimp: Peeled and deveined shrimp bring a juicy, succulent protein that cooks quickly and perfectly balances the creamy base.
- 2 stalks lemongrass: Trimmed and smashed, these infuse the broth with citrusy brightness that’s signature in Thai cuisine.
- 4 kaffir lime leaves: Torn to release their oils, they add an unmistakable fragrant lime flavor that lifts the soup.
- 3 cloves garlic: Minced garlic provides an aromatic backbone and inviting savoriness.
- 1 small onion: Thinly sliced for a touch of sweetness and texture.
- 3.5 oz mushrooms: Sliced for earthiness and hearty texture that complements the shrimp.
- 1 small red chili: Sliced to bring just the right amount of heat and vibrant color.
- 1 thumb-sized piece fresh ginger or galangal: Sliced, adding a peppery warmth and depth.
- 14 fl oz coconut milk: The creamy, tropical heart of this soup that rounds out bold spices beautifully.
- 2 cups chicken or vegetable broth: Creates the savory, light broth base that balances the creaminess.
- 2 tablespoons Thai red curry paste: Bursting with fragrant spices and chilies, it builds layers of complex flavor.
- 2 tablespoons fish sauce: Adds essential umami and saltiness to brighten the overall taste.
- 1 tablespoon fresh lime juice: Injects fresh acidity that cuts through the richness and enlivens the soup.
- 1 teaspoon sugar: Slight sweetness to harmonize the spicy, salty, and sour components.
- Fresh cilantro leaves: For garnish, bringing a fresh herbal note to every bite.
- Lime wedges: To squeeze on top for extra brightness and a personalized zing.
- Sliced green onions: Cropping the soup with a mild onion crunch and vivid color.
How to Make Thai Coconut Shrimp Soup Recipe
Step 1: Infuse Aromatics
Start by heating some oil in a large pot over medium heat, then add your thinly sliced onions, minced garlic, smashed lemongrass stalks, sliced ginger, and red chili. This mix of aromatics is where the magic starts—sauté them gently for about 2 to 3 minutes until their fragrances mingle and fill your kitchen with incredible warmth.
Step 2: Bloom the Curry Paste
Next, stir in the Thai red curry paste and cook it for about a minute. This quick step helps release the essential oils and spices packed inside the paste, turning the flavors from flat to deeply vibrant right before your eyes.
Step 3: Build the Broth Base
Pour in the coconut milk along with your chicken or vegetable broth, then toss in the torn kaffir lime leaves if you like. Bring this lovely mixture to a gentle simmer, allowing the creamy richness to blend seamlessly with the bright, herbal notes from the aromatics.
Step 4: Cook the Mushrooms
Add the sliced mushrooms now and let them simmer for about 5 minutes. This keeps them tender but still just firm enough to add a satisfying bite and earthy undertones that play so nicely against the coconut milk.
Step 5: Cook the Shrimp
Next, add your shrimp. They only need about 2 to 3 minutes to turn pink and opaque, signaling they’re perfectly cooked and ready to absorb the soup’s beautiful, balanced flavors without getting rubbery.
Step 6: Season the Soup
Stir in the fish sauce, sugar, and lime juice, then taste your creation. This is the fun part where you can tweak the seasoning depending on your preferences—more lime for brightness, an extra splash of fish sauce for funk, or a pinch more sugar to balance the heat.
Step 7: Strain Solids
Before serving, remove the lemongrass, ginger slices, and kaffir lime leaves. These ingredients have done their job and pulled out all their flavor, but they’re not meant to be eaten whole.
Step 8: Serve and Enjoy!
Ladle your soup into bowls and get ready to add final touches with garnishes that bring it alive. Prepare yourself for a bowl full of warmth, zest, and happiness.
How to Serve Thai Coconut Shrimp Soup Recipe
Garnishes
The simple garnishes are what transform this soup from delicious to dazzling. Fresh cilantro leaves sprinkled on top add leafy brightness, while sliced green onions contribute a gentle crunch. Don’t forget the lime wedges—they allow everyone to tailor the tanginess just how they like it.
Side Dishes
This soup pairs beautifully with fragrant jasmine rice or sticky rice to soak up every last drop of the luscious broth. For a light crunch, serve it alongside crisp vegetable spring rolls or a fresh Thai salad to keep the meal balanced and vibrant.
Creative Ways to Present
For entertaining, serve this Thai Coconut Shrimp Soup Recipe in small, clear glass bowls or mason jars to showcase its vibrant colors—reds from the chili, greens from cilantro and onions, and creamy whites of the coconut broth. Layer a couple of shrimp on top for picture-perfect appeal that invites eager anticipation before the first spoonful.
Make Ahead and Storage
Storing Leftovers
This soup stores really well in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to maintain their freshness and add them fresh when reheating your leftovers.
Freezing
Because of the coconut milk, freezing this soup is possible but might cause slight separation upon thawing. For best results, freeze the broth and shrimp separately if you plan ahead, then combine and reheat gently when ready to eat.
Reheating
When reheating your Thai Coconut Shrimp Soup, warm it gently over low heat to avoid breaking the coconut milk’s smooth texture. Stir occasionally until just heated through. Add fresh lime juice and garnishes after reheating to revive that bright, fresh flavor.
FAQs
Can I use frozen shrimp in this Thai Coconut Shrimp Soup Recipe?
Absolutely! Just make sure to thaw the shrimp fully before cooking. Using frozen shrimp straight from the freezer may result in uneven cooking and excess water in your soup.
What can I substitute for kaffir lime leaves if I can’t find them?
If kaffir lime leaves are hard to find, you can use a small amount of lime zest as a substitute to add citrus notes, though the flavor won’t be quite as aromatic or complex.
Is this soup very spicy?
The level of spice can easily be adjusted by how much red chili and curry paste you add. Start with less if you prefer milder flavors and add more chili or curry paste as you go to suit your heat tolerance.
Can I make this soup vegetarian or vegan?
Yes, simply swap the shrimp for tofu and use vegetable broth instead of chicken broth. Remember to use a vegetarian-friendly fish sauce alternative or soy sauce to maintain umami depth without animal products.
How important is the red curry paste in this recipe?
Red curry paste is a cornerstone of the soup’s authentic flavor profile. It brings the right combination of chilies, spices, and aromatics that elevate the broth, so try not to skip or substitute it with something very different.
Final Thoughts
This Thai Coconut Shrimp Soup Recipe is a warm hug in a bowl, perfect when you want to impress with minimal effort or just enjoy a taste of Thailand from your own kitchen. Once you savor its creamy, spicy coconut broth paired with tender shrimp and fresh herbs, it’s unlikely you’ll want to wait long before making it again. So grab your ingredients and dive in—your new favorite soup awaits!
Print
Thai Coconut Shrimp Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Coconut Shrimp Soup is a fragrant and flavorful dish that combines tender shrimp with aromatic herbs and spices in a creamy coconut milk broth. Infused with lemongrass, kaffir lime leaves, and Thai red curry paste, this soup delivers a perfect balance of spicy, tangy, and savory flavors. It’s quick to prepare, warming, and perfect for a comforting meal any day of the week.
Ingredients
Seafood
- 12 oz large raw shrimp, peeled and deveined
Aromatics & Vegetables
- 2 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 3.5 oz mushrooms, sliced
- 1 small red chili, sliced
- 1 thumb-sized piece fresh ginger or galangal, sliced
Liquids & Seasonings
- 14 fl oz coconut milk
- 2 cups chicken or vegetable broth
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
Garnishes
- Fresh cilantro leaves
- Lime wedges
- Sliced green onions
Instructions
- Infuse aromatics: Heat oil in a large pot over medium heat. Add onion, garlic, lemongrass, ginger, and sliced red chili. Sauté for 2-3 minutes until the mixture is fragrant and the onions begin to soften, allowing the aromatics to infuse into the oil.
- Bloom curry paste: Stir in the Thai red curry paste and cook for 1 minute, which helps to release the complex flavors and aromas of the curry spices into the dish.
- Build broth base: Pour in the coconut milk and chicken or vegetable broth. Add the torn kaffir lime leaves if using. Bring the mixture to a gentle simmer, enabling the flavors to meld together in the creamy broth.
- Cook mushrooms: Add the sliced mushrooms to the simmering broth and cook for 5 minutes until they become tender but still maintain some texture.
- Cook shrimp: Add the raw shrimp to the pot and cook for 2-3 minutes until they turn pink and are cooked through, indicating they are ready to eat.
- Season soup: Stir in the fish sauce, sugar, and fresh lime juice. Taste the soup and adjust seasoning by adding more lime juice, fish sauce, or sugar as desired to balance the flavors.
- Strain solids: Remove the lemongrass stalks, ginger slices, and kaffir lime leaves from the broth to ensure a smooth and enjoyable soup texture without large herb pieces.
- Serve: Ladle the soup into bowls and garnish generously with fresh cilantro leaves, sliced green onions, and lime wedges for an added burst of freshness and acidity.
Notes
- To enhance the freshness, use fresh lemongrass and kaffir lime leaves if possible; dried versions will alter the flavor profile slightly.
- The level of spiciness can be adjusted by using more or fewer red chilies or by substituting with a milder pepper.
- If you prefer a vegetarian version, substitute shrimp with tofu and use vegetable broth instead of chicken broth, and omit fish sauce or replace it with soy sauce or tamari.
- This soup is best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.
- Garnishes add brightness and texture; feel free to add additional toppings like sliced fresh chili or crushed peanuts for variation.
