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
Scale
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.
