Thai Coconut Shrimp Soup

The first time I made this soup was on a rainy Tuesday when I was craving something that felt like a warm hug. I had almost everything in my pantry already, which felt like a small victory. When that coconut milk hit the red curry paste and the aroma filled my tiny apartment, I knew this was going to be special.

Last winter my friend came over feeling completely drained from work. Within 20 minutes of this soup simmering, she was sitting at my counter with a spoon, finally relaxing. That moment when someone takes their first bite and their shoulders drop four inches, thats the magic of this recipe.

Ingredients

• Large raw shrimp: Peeled and deveined saves precious time, and they cook so quickly in the hot broth
• Lemongrass stalks: Smashing them with the back of your knife releases all those citrusy oils
• Kaffir lime leaves: Optional but they add this floral brightness you cant get anywhere else
• Garlic: Minced fresh, nothing else will do here
• Small onion: Thinly sliced so it melts into the soup beautifully
• Mushrooms: Button or shiitake work wonderfully, just slice them evenly
• Red chili: Leave seeds in for heat or remove them if you prefer it milder
• Fresh ginger: Sliced thin releases flavor without overwhelming the broth
• Coconut milk: Full fat gives you that restaurant quality creaminess
• Chicken or vegetable broth: Low sodium lets you control the seasoning
• Thai red curry paste: This is the flavor powerhouse, bloom it well
• Fish sauce: Adds that deep umami backbone, dont be afraid of it
• Lime juice: Fresh is non negotiable here, it cuts through all that richness
• Sugar: Just enough to balance the tang and heat
• Fresh cilantro: Scatter generously on top for that finishing touch
• Lime wedges: Extra lime on the table lets everyone adjust to their taste
• Sliced green onions: Adds a mild crunch and fresh bite

Instructions

Build your aromatic base:

Warm a splash of oil in your large pot over medium heat, then sauté the onion, garlic, smashed lemongrass, ginger, and sliced chili for 2-3 minutes. You want everything softened and incredibly fragrant.

Wake up the curry paste:

Stir in the red curry paste and let it cook for about 1 minute. The oils will start to separate and the aroma will deepen, thats when you know its ready.

Create the creamy broth:

Pour in the coconut milk and broth, then add the torn kaffir lime leaves. Bring everything to a gentle simmer, stirring occasionally to help the curry paste dissolve.

Add the mushrooms:

Drop in the sliced mushrooms and let them simmer for 5 minutes until just tender. They will absorb all those beautiful flavors while cooking.

Cook the shrimp:

Add the shrimp and cook for 2-3 minutes until they turn pink and curl slightly. Watch carefully, overcooked shrimp becomes rubbery and sad.

Season to perfection:

Stir in the fish sauce, sugar, and lime juice. Taste your soup now, adjusting with more lime for brightness or fish sauce for depth.

Finish and serve:

Fish out and discard the lemongrass, ginger, and lime leaves. Ladle the hot soup into bowls and shower with fresh cilantro, green onions, and extra lime wedges.

Save

This soup became my go to sick day meal last year. Something about that combination of hot broth and warming spices just clears your head while tasting indulgent enough to lift your spirits.

Making It Vegetarian

My vegetarian sister was skeptical about fish sauce until I showed her how soy sauce works as a perfect substitute. The trick is adding it slowly and tasting frequently, since soy sauce can be more intense than you expect. Extra firm tofu cubes hold up beautifully in the simmering broth and absorb all those flavors just like shrimp does.

Building The Perfect Bowl

I learned the hard way that not removing the lemongrass stalks before serving leads to awkward dining experiences. Now I always fish them out, along with those ginger slices and lime leaves, so everyone can just enjoy the soup without hunting for inedible bits. A small handful of rice noodles at the bottom of each bowl transforms this into a complete meal.

Getting The Balance Right

The magic of this soup lives in the tension between rich coconut and sharp lime. Start with less lime juice than you think you need, then add more drop by drop while tasting. I keep all my garnishes on the table so everyone can customize their final bowl with extra cilantro, chili slices, or lime wedges.

• Letting the soup rest for 5 minutes before serving allows flavors to meld
• Jasmine rice on the side turns it into a more substantial dinner
• The soup actually tastes better the next day as leftovers

Save

Theres something deeply comforting about a soup that comes together in under 40 minutes but tastes like it simmered all day. Keep this recipe close for busy weeknights when you need something fast but still special.

Recipe FAQs

→ How spicy is this soup?

The heat level depends on the amount of red chili and curry paste you add. The base recipe offers mild to medium spice, which you can easily adjust by increasing or decreasing the chili slices.

→ Can I make this soup vegetarian?

Yes, simply replace shrimp with firm tofu cubes and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative. The result remains delicious and satisfying.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of coconut milk if the broth has thickened. Avoid freezing as the texture may separate.

→ Can I use frozen shrimp?

Absolutely. Thaw frozen shrimp completely and pat them dry before adding to the soup. They may need an extra minute of cooking time compared to fresh shrimp.

→ What can I serve with this soup?

Jasmine rice is the classic accompaniment, soaking up the flavorful broth. You can also serve it with crusty bread, rice noodles, or enjoy it as a satisfying standalone meal.