Thai Coconut Shrimp Soup

The first time I tasted real Thai coconut shrimp soup was at a small restaurant tucked between two fabric shops in Bangkok, and I remember being struck by how something so simple—shrimp, coconut milk, a whisper of curry—could taste so complete. Years later, I found myself in my own kitchen on a gray afternoon, craving that exact balance of warmth and brightness, so I started experimenting with the aromatics, learning that smashing lemongrass before it hits the oil makes all the difference. What emerged was this version, which has become my go-to when I want to feel transported without leaving home.

I made this soup for my partner during their first winter in the city, when they were feeling homesick and a little overwhelmed by the cold. Watching them take that first spoonful and close their eyes—that's when I realized this soup had become more than just a recipe in my notebook. It's become the thing I make when someone needs warmth, when conversation lags, when the kitchen needs to do the talking instead.

Ingredients

• Large raw shrimp (350 g): Use shrimp that still have a slight curl and firm texture; thawed frozen shrimp work beautifully here, just pat them dry before cooking so they develop a gentle color instead of releasing water into the soup.
• Lemongrass (2 stalks): This is the backbone of the fragrance, so smash it aggressively with the side of your knife to bruise and open up the fibers before adding to the pot.
• Kaffir lime leaves (4 leaves): These bring a citrus note that lime juice alone cannot replicate; if you can't find them, don't skip this step—order online or double the lime juice instead.
• Garlic and ginger (3 cloves and a thumb-sized piece): Mince the garlic finely and slice the ginger thinly so both distribute evenly throughout the broth and dissolve slightly as it simmers.
• Mushrooms (100 g): Any variety works, though I prefer shiitake or cremini for their earthiness; slice them thin so they absorb the coconut broth like little flavor sponges.
• Thai red curry paste (2 tbsp): This carries the heat and depth, so choose a brand you trust and bloom it in oil first to unlock its full potential rather than dumping it straight into the broth.
• Coconut milk (400 ml): Use full-fat canned coconut milk and shake the can before opening; the creamier the milk, the more luxurious the finished soup.
• Chicken or vegetable broth (500 ml): The broth is your canvas, so use homemade if you have it, or a quality store-bought version without added sugar.
• Fish sauce (2 tbsp): This ingredient smells funky in the bottle but transforms completely when cooked, adding umami depth that makes people ask what your secret ingredient is.
• Lime juice and sugar: These two balance each other; start with what's called for, then taste and adjust until the soup makes your mouth water slightly with each spoonful.
• Fresh cilantro, green onions, and lime wedges: Save these for garnish so they stay bright and fresh, adding texture and a final pop of flavor that makes each bowl feel special.

Instructions

Build the aromatics foundation:

Heat oil in a large pot over medium heat and add the sliced onion, minced garlic, smashed lemongrass, sliced ginger, and chili if using. Sauté for 2 to 3 minutes, stirring occasionally, until the kitchen fills with that distinctive Thai fragrance—you'll know it's ready when you can't help but pause and breathe it in.

Bloom the curry paste:

Add the red curry paste and cook for exactly 1 minute, stirring constantly, so the paste loses its raw edge and releases deeper, toasted notes into the oil. This step is small but essential; skip it and you'll taste the difference.

Create the creamy base:

Pour in the coconut milk and broth, add the kaffir lime leaves if using, and bring everything to a gentle simmer over medium heat. A gentle simmer means occasional lazy bubbles, not a rolling boil—the shrimp needs a calm environment to cook through evenly.

Cook the vegetables:

Add the sliced mushrooms and let them simmer for about 5 minutes until they've softened and absorbed some of the broth. They should be tender but not mushy, still holding their shape.

Add the shrimp:

Stir in the shrimp and cook for 2 to 3 minutes, just until they've turned pink and opaque throughout; overcooked shrimp becomes tough, so resist the urge to let them linger longer than necessary. Stir gently once or twice to help them cook evenly.

Season to perfection:

Add the fish sauce, sugar, and lime juice, then taste the soup and adjust as needed. Some broths are saltier, some limes are less tart—trust your palate and make it sing for you.

Remove the solids:

Fish out the lemongrass stalks, ginger slices, and kaffir lime leaves using a spoon or small strainer; they've done their job and now would just get in the way of enjoying the soup.

Serve with intention:

Ladle the soup into bowls and scatter cilantro, sliced green onions, and a lime wedge on top so each person can adjust the brightness to their taste. The garnishes matter as much as the broth itself.

Save Pin

There's a moment in the cooking of this soup—right after the coconut milk swirls into the broth and the shrimp turns from gray to pink—where everything shifts from ingredients to something whole. It's the moment I remember why I love cooking, why I keep coming back to the stove.

Variations and Substitutions

This soup is endlessly adaptable, and that's part of its beauty. I've made it with silken tofu instead of shrimp on nights when I wanted something lighter, using soy sauce in place of fish sauce and adding extra ginger to compensate. I've also thrown in baby corn, bell peppers, snap peas, or bamboo shoots depending on what's in the crisper drawer, and the soup has welcomed each addition gracefully. The base stays steady while you play around the edges, which makes it a perfect recipe to return to again and again.

Serving Suggestions and Pairings

This soup is excellent on its own, a complete meal in a bowl, but it also plays beautifully with jasmine rice or a simple side of rice noodles if you want something more substantial. A crisp white wine or a cold Thai iced tea cuts through the richness and helps your palate reset between spoonfuls. I've served it alongside spring rolls or satay for a fuller Thai meal, and I've also spooned it over rice for a more casual bowl-lunch situation.

Make-Ahead and Storage Tips

The broth base keeps beautifully in the refrigerator for up to 3 days, which means you can prepare everything except the shrimp ahead of time and cook the shrimp fresh just before serving. This is genuinely helpful on busy weeks, and the flavors actually deepen slightly as they sit. For freezing, let the broth cool completely, then pour it into containers and freeze for up to 2 months; just thaw it in the refrigerator overnight and reheat gently before adding fresh shrimp.

• Prep all your aromatics and vegetables the morning of serving to save time when hunger strikes in the evening.
• If you use frozen shrimp, thaw them overnight in the refrigerator rather than under running water so they stay firm and cook evenly.
• Keep extra lime wedges on hand because people always want more brightness, and it's easier to add than to take away.

Save Pin

This soup has taught me that the best meals are the ones where technique gets out of the way and flavor takes over. Make it for someone you love, or make it for yourself on a day when you need reminding that good food is one of life's great comforts.

Recipe Questions

→ Can I substitute the shrimp with other seafood?

Yes, you can use firm white fish, scallops, or mussels. Adjust cooking time accordingly—fish takes 3-4 minutes, while mussels need 4-5 minutes until shells open.

→ What can I use instead of galangal?

Fresh ginger works well as a substitute, though it has a slightly different flavor profile. Use the same amount and expect a warmer, less citrusy note.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, being careful not to overcook the shrimp. The coconut milk may separate slightly but will recombine when stirred.

→ Can I make this soup less spicy?

Absolutely. Reduce the red curry paste to 1 tablespoon and omit the fresh chili. You can always add heat at the table with chili flakes or fresh sliced chilies.

→ Is it necessary to remove the lemongrass and lime leaves before serving?

Yes, these aromatics are used for flavoring but are not meant to be eaten. They're tough and fibrous, so remove them before ladling the soup into bowls.

→ What type of coconut milk should I use?

Use full-fat canned coconut milk for the best creamy texture and authentic flavor. Lite coconut milk will result in a thinner, less rich soup.