Thai Coconut Shrimp Soup (Print Version)

Creamy coconut milk and red curry paste create a rich broth with tender shrimp, fragrant lemongrass, and zesty lime.

# What You 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 (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 lime juice, plus more to taste
14 - 1 teaspoon sugar

→ Garnish

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

# How-To Steps:

01 - Heat oil in a large pot over medium heat. Sauté 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 aromatic compounds.
03 - Pour in the coconut milk and chicken or vegetable 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 from the soup.
08 - Ladle soup into bowls and garnish with fresh cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • This soup hits that perfect sweet spot between creamy comfort and bright zesty flavors that will make you close your eyes with the first spoonful.
  • Its remarkably forgiving for busy weeknights when you forget an ingredient or two, but still delivers restaurant quality flavors that will make everyone think youve been cooking all day.
02 -
  • Do not boil this soup aggressively after adding coconut milk or it might separate, leaving you with a grainy texture instead of silky smoothness.
  • The true secret to depth of flavor is to let the aromatics sweat properly before adding liquids, as rushing this first step results in a flat tasting soup no matter how long you simmer afterward.
03 -
  • Keep a tube of lemongrass paste in your freezer for those times when fresh stalks arent available, simply slice off what you need and return the rest to the freezer.
  • Adding a splash of coconut cream right before serving creates an irresistible richness that makes guests think youve been cooking all day, even when youve whipped this up in just 35 minutes.
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