Thai Coconut Shrimp Soup

A friend once texted me a photo of a steaming bowl of Thai soup from a Bangkok street stall, and I spent the next week trying to recreate that exact magic in my tiny apartment kitchen. The aroma alone—lemongrass, garlic, and coconut milk mingling together—had me hooked before I even tasted it. What started as curiosity became something I now make on cold evenings or when I want to impress without fussing for hours. There's something about this soup that feels both restaurant-worthy and deeply comforting at the same time.

I served this to my sister during her first week in a new city, and watching her close her eyes after that first spoonful—like she was tasting something that transported her somewhere warm—reminded me why I love cooking for people. She asked for the recipe that same night, and now it's become her go-to when she wants to feel grounded. Food has this quiet power to turn an ordinary Tuesday into something memorable.

Ingredients

• Large raw shrimp (350g): Look for ones that smell like the ocean, not ammonia—that's your first sign of freshness, and they'll cook in just minutes, turning that perfect pink-white color.
• Lemongrass (2 stalks): Smash these gently with the side of your knife before adding to release those citrusy oils that make this soup sing.
• Kaffir lime leaves (4 leaves): These add a floral complexity that lime juice alone cannot replicate, so track them down if you can.
• Fresh ginger or galangal (1 thumb-sized piece): Sliced rather than minced, so you can find and remove them later—galangal tastes slightly peppery and different if you want to experiment.
• Garlic (3 cloves): Minced fine so it dissolves into the broth and seasons every spoonful evenly.
• Onion (1 small): Thinly sliced so it softens quickly and sweetens the broth as it cooks.
• Mushrooms (100g): Any variety works, but I prefer button or cremini for their delicate texture in this delicate broth.
• Red chili (1 small): Slice it with seeds if you like real heat, remove them for a gentler warmth.
• Coconut milk (400ml): Full-fat is essential here—it's not just flavor, it's the soul of the soup.
• Chicken or vegetable broth (500ml): Use homemade if you have it, but good quality store-bought works beautifully too.
• Thai red curry paste (2 tbsp): This is where the complexity lives, so choose a brand you trust and bloom it in oil to wake up its flavors.
• Fish sauce (2 tbsp): I know it smells funky straight from the bottle, but trust me—it's the secret that makes everything taste more like itself.
• Lime juice (1 tbsp): Fresh squeezed, always, because the acidity brightens everything at the end.
• Sugar (1 tsp): Just a tiny bit to balance the spice and salt, not to make it sweet.
• Fresh cilantro, lime wedges, and green onions: These aren't just garnish—they're the final flavor notes that make each bowl feel intentional.

Instructions

Build your aromatics:

Heat oil in a large pot over medium heat and add your onion, garlic, smashed lemongrass, sliced ginger, and chili all at once. Let them sizzle and perfume the pot for 2–3 minutes until your kitchen smells like a Thai market—that's when you know the oils are opening up.

Bloom the curry paste:

Stir in the red curry paste and cook for exactly 1 minute, stirring constantly. This step matters because it transforms the paste from raw and sharp into something warm and rounded.

Add your liquids:

Pour in the coconut milk and broth slowly, stirring as you go so there are no lumps. Toss in the kaffir lime leaves if using, then bring everything to a gentle simmer—not a rolling boil, which would make the shrimp tough.

Cook the mushrooms:

Let the mushrooms simmer for about 5 minutes until they're just tender but still have a bit of bite. This is a good time to taste the broth and start thinking about balance.

Add the shrimp:

Drop in your peeled and deveined shrimp and watch them carefully—they'll go from gray to pink in 2–3 minutes, and that's exactly when they're done. Overcooked shrimp become rubbery, so don't walk away.

Season to taste:

Stir in the fish sauce, sugar, and lime juice, then taste. This is your moment to adjust—add more lime if it needs brightness, more fish sauce if it needs depth, more sugar if the spice is overwhelming.

Strain and serve:

Fish out the lemongrass, ginger slices, and lime leaves with a spoon or small strainer. Ladle the soup into bowls and finish with fresh cilantro, sliced green onions, and a lime wedge on the side.

Pin It

I once made this soup for a dinner party where half the guests were skeptical about Thai food, and by the end of the evening, three of them were asking where to buy lemongrass. It's one of those dishes that quietly converts people without any convincing needed.

Why This Soup Works

There's a reason this combination has been perfected over centuries in Southeast Asia—it hits every note your palate is looking for in one bowl. The coconut milk smooths out the heat from the curry paste and chili, the lime adds a sharp brightness that cuts through the richness, and the shrimp brings a delicate sweetness that ties everything together. The aromatics create a foundation so fragrant that you want to breathe in the steam before you even taste it.

Making It Your Own

This recipe is a template, not a rulebook, and the best versions I've made came from respecting the base but playing with what I had on hand. Some nights I've added sliced bell peppers for crunch, other times I've thrown in bamboo shoots or baby corn because they were calling to me from the produce drawer. The vegetarian version works beautifully too—swap the shrimp for silken tofu and use soy sauce instead of fish sauce, and you've got something equally satisfying.

Serving and Storage

This soup is best served immediately while it's still steaming and aromatic, though leftovers keep in an airtight container for about three days. Reheat gently over medium heat rather than blasting it in the microwave, which can separate the coconut milk. I always make extra and freeze it in portions because there's something wonderful about opening the freezer on a rough day and remembering you have comfort waiting.

• Serve alongside jasmine rice for a more substantial meal, or drink it as a light broth on its own.
• Fresh garnishes matter here—don't skip the cilantro and lime wedge because they're what make each spoonful feel alive.
• Have extra lime juice at the table so people can adjust the brightness to their own taste.

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This soup has become my answer to almost everything—when someone's sick, when the weather turns cold, when I want to impress without stress. It's the kind of recipe that tastes like care in a bowl.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, substitute shrimp with firm tofu and replace fish sauce with soy sauce for a vegetarian version that maintains the same aromatic flavors.

→ What can I use instead of kaffir lime leaves?

If kaffir lime leaves are unavailable, add extra lime zest or a few additional strips of regular lime peel to maintain the citrus aroma.

→ How do I know when the shrimp are cooked?

Shrimp are fully cooked when they turn pink and opaque, usually after 2-3 minutes of simmering. Avoid overcooking to keep them tender and succulent.

→ Can I prepare this soup ahead of time?

The broth can be prepared in advance, but add the shrimp just before serving to prevent them from becoming rubbery when reheated.

→ What other vegetables work well in this soup?

Baby corn, sliced bell peppers, bamboo shoots, bok choy, or snap peas all complement the flavors beautifully and add extra texture and nutrition.

→ Is galangal necessary or can I use only ginger?

Fresh ginger works as an accessible substitute, though galangal provides a more authentic Thai flavor with its unique citrusy, peppery notes.