Explore the vibrant flavors of this shrimp soup, where tender shrimp dance in a rich blend of coconut milk, aromatic lemongrass, red curry, and zesty lime. Spicy yet balanced, this dish harmoniously unites creamy texture and tangy accents, delivering an unforgettable taste of authentic Asian cooking in every spoonful.

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I’ve been experimenting with flavors in the kitchen and recently whipped up my version of a Thai Coconut Shrimp Soup. This soup combines protein-packed shrimp, 1 lb of peeled and deveined shrimp, with rich, creamy 14 oz coconut milk and a savory 2 cups of shrimp stock.

When you add in lemongrass, kaffir lime leaves, and red chili, the aroma fills your kitchen with hints of citrus and spice that really wake up your senses. I also use red curry paste, garlic, ginger, fish sauce, and a touch of brown sugar to balance out the flavors.

The shrimp is lean and a great source of protein while the coconut milk provides beneficial fats. A squeeze of lime juice adds the perfect zest finishing touch and a little salt rounds it all out.

This soup is a nutritious and satisfying dish that fits well in an Asian cooking repertoire of seafood dishes, soups and stews.

Why I Like this Recipe

I like this recipe because the blend of creamy coconut milk with spicy red chili really wakes up my tastebuds and gives me a nice flavor explosion every time I eat it.

I also love how the broth is full of flavors from the lemongrass, kaffir lime leaves, and lime juice; it makes the soup feel bright and refreshing even with all its rich ingredients.

Another thing that makes this recipe special to me is how simple it is to make. Even though theres a bunch of ingredients, they all come together quickly and the shrimp cooks perfectly, so it’s both delicious and easy to throw together on any busy night.

Lastly, I really appreciate that every spoonful is a balance of sweet, spicy, and sour. It just feels like a little adventure in a bowl every time I have it.

Ingredients

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Shrimp are rich in protein and flavor, adding lean heart healthy nutrients to the soup.
Coconut milk gives a creamy texture with healthy fats, balancing sweetness and spice perfectly.
Lemongrass infuses a fresh citrus note, adding brightness and aroma throughout the broth.
Kaffir lime leaves deliver a tangy, zesty aroma, enhancing the soup with subtle citrus flavor.
Red chili adds heat and spice, stirring up vibrant flavors and boosting metabolism mildly.
Lime juice contributes a tart, refreshing tang, perfectly cutting through spicy, creamy ingredients.
Garlic and ginger create a bold, aromatic base, intensifying the soup’s depth of flavor.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 cups shrimp stock or water

1 stalk lemongrass, trimmed and smashed into 2-inch pieces

3 kaffir lime leaves, roughly torn

1 red chili, thinly sliced (remove seeds if you dont want it too spicy)

1 tablespoon red curry paste

3 garlic cloves, minced

1 inch piece of ginger, sliced thinly

2 teaspoons fish sauce

1 teaspoon brown sugar

Juice of 1 lime

Salt to taste

Fresh cilantro for garnish (optional)

How to Make this

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1. In a large soup pot, add the 2 cups of shrimp stock or water together with the lemongrass (cut and smashed into 2-inch pieces), kaffir lime leaves, sliced red chili, minced garlic, and thinly sliced ginger. Bring it to a low simmer so all the flavors can mix.

2. Once the broth is simmering, stir in the red curry paste and let it cook for about a minute until it becomes fragrant.

3. Pour in the can of coconut milk and mix it into the broth. Let everything heat up slowly.

4. Add the fish sauce and brown sugar into the pot. Stir the soup well to dissolve the sugar completely.

5. Let the soup simmer for about 5 minutes to allow the lemongrass and lime leaves to infuse their taste in the soup.

6. Now add the shrimp to the simmering broth. Cook them for roughly 3-4 minutes or until they turn pink and are just done.

7. Squeeze in the juice of one lime. Taste the soup and add salt as needed to get it just right.

8. Give the soup a good stir making sure all the ingredients are evenly mixed.

9. If you prefer a smoother soup, remove the lemongrass pieces and the kaffir lime leaves before serving.

10. Ladle the soup into bowls and garnish with fresh cilantro, if you like. Enjoy your Thai Coconut Shrimp Soup while it’s hot!

Equipment Needed

1. Large soup pot – for heating and simmering all the soup ingredients
2. Stove – to bring the broth to a simmer
3. Chef’s knife – for slicing lemongrass, ginger, garlic, and the red chili
4. Cutting board – used in tandem with the knife for safe, even chopping
5. Measuring cups and spoons – to accurately measure shrimp stock, coconut milk, fish sauce, red curry paste, and brown sugar
6. Stirring spoon – for mixing the soup ingredients well
7. Citrus juicer – to effectively squeeze in the lime juice
8. Ladle – for serving the soup into bowls
9. Serving bowls – to present the finished soup properly

FAQ

Can I use water instead of shrimp stock?

Yes you can use water but keep in mind that using shrimp stock really boosts the flavor so if you have it try to use that.

How do I adjust the spice level in the soup?

If you dont like it too spicy just remove the seeds from the red chili or cut the chili in half and use less.

How long do I cook the shrimp?

Cook the shrimp just 2-3 minutes until they turn pink. Overcooking can make them rubbery so its best to keep it quick.

Can I prep this soup ahead of time?

Its best to serve the soup fresh so the flavors are really vibrant but you can prep your ingredients ahead and then cook just before serving.

How should I store any leftovers?

Let the soup cool down a bit after cooking then store it in an airtight container in the fridge for up to 2 days. Reheat gently so it doesnt lose its flavor.

Thai Coconut Shrimp Soup Recipe Substitutions and Variations

If you cant find fresh lemongrass, you can use a combination of lemon zest and a little extra ginger to mimic that fresh citrussy flavor.
Kaffir lime leaves are tricky sometimes, so you can substitute with extra lime zest and a few more drops of lime juice.
If you run out of shrimp stock, chicken or vegetable broth works just as fine to add that savory base.
Not a fan of fish sauce or if it’s hard to get, try using a light splash of soy sauce instead. It’ll give a similar salty kick.
For red curry paste, you can blend together a mix of paprika, cayenne, a bit of garlic, and some salt if you need a quick substitute.

Pro Tips

1. When you are simmering the broth, try to keep it at a low heat so the lemongrass, lime leaves and chili can really infuse all their flavors into the stock without getting too boiled over.
2. Be careful with the shrimp cuz they cook really quick – overdoing them can make them rubbery. It’s best to check them after a few minutes so they just turn pink and stay tender.
3. Adjust the spice as you go. If you dont like it too fiery, take out most of the chili seeds before you add them. But if you are into heat, leave some in to give the soup a nice kick.
4. Before serving, give the soup a taste and tweak the balance with more salt, lime juice or fish sauce if needed. Sometimes a little extra zing can really brighten up the flavors.

Thai Coconut Shrimp Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large soup pot – for heating and simmering all the soup ingredients
2. Stove – to bring the broth to a simmer
3. Chef’s knife – for slicing lemongrass, ginger, garlic, and the red chili
4. Cutting board – used in tandem with the knife for safe, even chopping
5. Measuring cups and spoons – to accurately measure shrimp stock, coconut milk, fish sauce, red curry paste, and brown sugar
6. Stirring spoon – for mixing the soup ingredients well
7. Citrus juicer – to effectively squeeze in the lime juice
8. Ladle – for serving the soup into bowls
9. Serving bowls – to present the finished soup properly

Ingredients

1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 cups shrimp stock or water
1 stalk lemongrass, trimmed and smashed into 2-inch pieces
3 kaffir lime leaves, roughly torn
1 red chili, thinly sliced (remove seeds if you dont want it too spicy)
1 tablespoon red curry paste
3 garlic cloves, minced
1 inch piece of ginger, sliced thinly
2 teaspoons fish sauce
1 teaspoon brown sugar
Juice of 1 lime
Salt to taste
Fresh cilantro for garnish (optional)

Directions

In a large soup pot, add the 2 cups of shrimp stock or water together with the lemongrass (cut and smashed into 2-inch pieces), kaffir lime leaves, sliced red chili, minced garlic, and thinly sliced ginger. Bring it to a low simmer so all the flavors can mix.
Once the broth is simmering, stir in the red curry paste and let it cook for about a minute until it becomes fragrant.
Pour in the can of coconut milk and mix it into the broth. Let everything heat up slowly.
Add the fish sauce and brown sugar into the pot. Stir the soup well to dissolve the sugar completely.
Let the soup simmer for about 5 minutes to allow the lemongrass and lime leaves to infuse their taste in the soup.
Now add the shrimp to the simmering broth. Cook them for roughly 3-4 minutes or until they turn pink and are just done.
Squeeze in the juice of one lime. Taste the soup and add salt as needed to get it just right.
Give the soup a good stir making sure all the ingredients are evenly mixed.
If you prefer a smoother soup, remove the lemongrass pieces and the kaffir lime leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro, if you like. Enjoy your Thai Coconut Shrimp Soup while it's hot!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.