Thai Coconut Shrimp Soup (Printable Version)

Creamy coconut and red curry broth with succulent shrimp, fresh aromatics, and zesty lime garnish.

# 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 fresh lime juice, plus more for adjustment
14 - 1 teaspoon sugar

→ Garnish

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

# How to Make:

01 - In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aroma.
03 - Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add the mushrooms and simmer for 5 minutes until just tender.
05 - Add the 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.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes, which means you can serve something restaurant-quality on a weeknight without the stress.
  • The broth is naturally creamy and aromatic without feeling heavy, so you can eat a generous bowl without that post-soup sluggishness.
  • Every spoonful balances heat, tartness, and umami in a way that makes you want to slow down and actually taste each ingredient.
02 -
  • Don't be tempted to skip the aromatics sauté step—those first few minutes of toasting lemongrass, ginger, and garlic build all the flavor the broth will eventually carry.
  • Fish sauce is polarizing, but it's the soul of this soup; start with the full amount and adjust downward only if necessary, because reducing it means losing the umami backbone that makes everything else shine.
03 -
  • Buy shrimp the day you plan to cook if possible, but if you're using frozen, thaw them in the refrigerator overnight rather than under running water—it keeps them from becoming waterlogged.
  • This soup tastes even better the next day once the flavors have had time to marry together, so don't hesitate to make it ahead and reheat gently before serving.
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