Thai Coconut Shrimp Soup (Printable)

Aromatic Thai soup with shrimp, coconut milk, lemongrass, and red curry in a creamy, tangy broth.

# 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
04 - 3 cloves garlic, minced
05 - 1 small onion, thinly sliced
06 - 3.5 oz mushrooms, sliced
07 - 1 small red chili, sliced
08 - 1 thumb-sized piece fresh ginger, sliced

→ Broth

09 - 1¾ cups 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
14 - 1 teaspoon sugar

→ Garnish

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

# How To Make It:

01 - In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger, and chili for 2-3 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aromatic compounds.
03 - Pour in the coconut milk and chicken broth. Add kaffir lime leaves if desired. 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, and lime leaves using a slotted spoon or strainer.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you still want something that tastes like you spent all day cooking.
  • The creamy coconut base soothes while the lime and curry wake you up, creating a soup that feels both comforting and exciting.
  • One pot means less cleanup, and the shrimp cooks so quickly you can have dinner on the table before you've finished setting the table.
02 -
  • Don't skip smashing the lemongrass or blooming the curry paste—these small steps multiply the flavor in ways that seem impossible given how little effort they require, and I learned this by cutting corners once and immediately regretting it.
  • The soup tastes better the second day because the flavors have had time to marry together, so if you're making this for a dinner party, prepare it the day before and simply reheat it gently right before serving.
03 -
  • Always taste the broth before adding the shrimp so you can adjust the seasoning while you still have time—it's easier to correct than it is to oversalt later.
  • A small splash of coconut milk stirred in at the very end, right before serving, adds an extra layer of richness and makes the soup feel restaurant-quality.
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