Thai Coconut Shrimp Soup (Printable version)

Creamy coconut and shrimp in aromatic broth with red curry, lemongrass, and fresh herbs.

# 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 oz fresh ginger or galangal, sliced

→ Broth

09 - 14 fl oz coconut milk
10 - 2 cups chicken or vegetable broth
11 - 2 tbsp Thai red curry paste

→ Seasonings

12 - 2 tbsp fish sauce
13 - 1 tbsp fresh lime juice, plus more to taste
14 - 1 tsp 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 release its aromatic compounds.
03 - Pour in coconut milk and chicken 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 stalks, ginger or galangal pieces, and lime leaves from the broth.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • The broth achieves that perfect balance between spicy, tangy, and creamy that makes you close your eyes with each spoonful.
  • Its surprisingly quick to make for something that tastes like it simmered all day, perfect for those evenings when you need comfort without the wait.
02 -
  • Never boil the soup after adding coconut milk or youll end up with a broken, oily mess instead of that silky texture.
  • The soup actually tastes better the next day after the flavors have had time to mingle, so dont hesitate to make it ahead.
03 -
  • Bruise your lemongrass stalks thoroughly with the back of a knife before adding them to release more of their essential oils into the broth.
  • Keep a jar of red curry paste in your refrigerator rather than pantry after opening, where it will stay fresh for months and be ready whenever the craving for this soup strikes.
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