Thai Coconut Shrimp Soup (Printable)

Creamy Thai soup with shrimp, coconut milk, and red curry paste. Perfect balance of tangy, spicy, and savory flavors.

# 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 (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 piece fresh ginger or galangal (thumb-sized), 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 make it:

01 - In a large pot over medium heat, add a splash of oil and sauté the 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 aroma.
03 - Pour in the coconut milk and chicken 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.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert suggestions:

01 -
  • It comes together in 35 minutes, which means you can have restaurant-quality soup on a weeknight without the stress.
  • The balance of spicy, tangy, and creamy flavors feels sophisticated but tastes effortless once you nail the technique.
  • It's naturally dairy-free and gluten-free, so you're not sacrificing anything—just making something genuinely delicious.
02 -
  • Don't skip the initial sauté of aromatics—those few minutes are when the foundation of flavor gets built, and rushing it means a flatter, less vibrant soup.
  • Fish sauce smells funky in isolation but transforms into something essential once it hits the heat and melds with other ingredients; if you're skeptical, add it gradually and taste as you go.
  • Coconut milk can separate if the heat is too high; keep the simmer gentle and you'll avoid that grainy texture that sometimes appears.
03 -
  • Buy the best curry paste you can find or make your own in a food processor with fresh chilies, lemongrass, galangal, garlic, and shallots; the difference in depth and complexity is extraordinary.
  • If you're cooking for someone who's sensitive to heat, reduce the chili and curry paste, then let people add lime juice and cilantro at the table so they can build their own flavor profile.
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