Thai Coconut Shrimp Soup (Print Version)

Creamy coconut and shrimp soup with aromatic Thai herbs, red curry, and fresh lime for a perfect balance of flavors.

# What You'll 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 more to taste
14 - 1 teaspoon sugar

→ Garnish

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

# How-To Steps:

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. Stir in Thai red curry paste and cook for 1 minute to release its full aroma.
02 - Pour in coconut milk and chicken or vegetable broth. Add kaffir lime leaves if using. Bring to a gentle simmer over medium heat.
03 - Add mushrooms to the simmering broth and cook for 5 minutes until just tender.
04 - Add shrimp to the pot and cook for 2-3 minutes, until pink and cooked through.
05 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning by adding more lime juice, fish sauce, or sugar as desired to achieve balance.
06 - Remove lemongrass, ginger or galangal, and lime leaves from the pot. Ladle soup into bowls and garnish with fresh cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you've been tending a pot all day.
  • The coconut milk makes it luxurious without feeling heavy, and the lime juice keeps everything balanced and alive.
  • It's naturally dairy-free and gluten-free, so it never feels like you're compromising on flavor.
02 -
  • If your shrimp are different sizes, add the larger ones first so everything finishes cooking at the same time—nobody wants half the shrimp overdone.
  • The fish sauce is essential, not optional, but if the smell intimidates you, trust that it disappears into the soup and becomes the backbone of why it tastes so good.
03 -
  • Make extra aromatics paste by blending garlic, ginger, and lemongrass together if you find yourself making this often—it cuts your prep time in half on busy days.
  • A small piece of palm sugar instead of regular sugar will deepen the flavor slightly and make you feel like you're getting closer to the real thing, and it's usually not hard to find anymore.
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