Thai Coconut Shrimp Soup | Easy Creamy Thai-Inspired Recipe

Few dishes capture the essence of Thai cuisine like Thai Coconut Shrimp Soup. It is fragrant, creamy, and layered with sweet, spicy, and tangy flavors that make each spoonful irresistible. Known as a cousin to the famous Tom Kha, this soup combines the richness of coconut milk with the freshness of lime and the subtle heat of chili. The addition of plump shrimp makes it hearty enough to serve as a full meal while still maintaining a light, refreshing quality. Best of all, it is easier to prepare than you might think, bringing authentic Thai flavors to your table in under an hour.

Ingredients

For 4 servings of Thai Coconut Shrimp Soup, gather the following:

Base

• 1 tablespoon coconut oil (or vegetable oil)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 stalk lemongrass, bruised and cut into 3-inch pieces (or 1 teaspoon lemongrass paste)

Liquids

• 3 cups (720 ml) chicken broth or vegetable broth

• 1 can (400 ml) coconut milk, full-fat for creaminess

• 2 tablespoons fish sauce

• 1 tablespoon soy sauce

• Juice of 2 limes

Protein and Vegetables

• 400 g (14 oz) raw shrimp, peeled and deveined

• 1 cup (100 g) mushrooms, sliced (shiitake or button)

• 1 small red bell pepper, thinly sliced

• 1–2 fresh red chilies, sliced (adjust to heat preference)

Garnishes

• Fresh cilantro leaves, chopped

• Lime wedges

• Cooked jasmine rice or rice noodles (optional, for serving)

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Instructions

Step 1: Build the Aromatic Base

1. Heat coconut oil in a large pot over medium heat.

2. Add chopped onion and sauté for 3 minutes until softened.

3. Stir in garlic and ginger, cooking for 1 minute until fragrant.

4. Add lemongrass pieces and stir to release their aroma.

Step 2: Add Liquids and Simmer

1. Pour in chicken or vegetable broth and bring to a gentle boil.

2. Lower the heat and simmer for 5–7 minutes to allow flavors from lemongrass, ginger, and garlic to infuse.

3. Stir in coconut milk, fish sauce, and soy sauce. Simmer for another 5 minutes, stirring occasionally.

Step 3: Cook Vegetables

1. Add mushrooms, bell pepper, and sliced chilies to the soup.

2. Simmer for 5 minutes until vegetables are just tender but still vibrant in color.

Step 4: Add Shrimp

1. Gently add shrimp to the pot.

2. Cook for 3–4 minutes until shrimp turn pink and opaque. Avoid overcooking, which makes shrimp rubbery.

Step 5: Finish with Lime Juice

1. Remove the soup from heat.

2. Stir in lime juice to brighten the flavors. Adjust seasoning with extra fish sauce, soy sauce, or lime as desired.

Step 6: Serve

1. Ladle the soup into bowls.

2. Garnish with chopped cilantro and serve with lime wedges.

3. Optionally, add jasmine rice or rice noodles for a more filling meal.

Conservation and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Freezing: Coconut milk can separate when frozen, so freezing is not ideal. If you plan to freeze, do so before adding the coconut milk and shrimp, then finish with those fresh when reheating.

• Reheating: Warm gently over low heat on the stove. Avoid boiling once shrimp are added, as this can toughen them.

Variations

• Vegetarian Version: Replace shrimp with tofu and use vegetable broth. Skip fish sauce or substitute with extra soy sauce.

• Chicken Twist: Swap shrimp for thinly sliced chicken breast. Add chicken earlier in the cooking process since it takes longer to cook.

• Spicy Kick: Add Thai red curry paste for more depth and heat.

• Extra Creamy: Use an additional half can of coconut milk for a richer, creamier soup.

• Herbal Boost: Add fresh Thai basil or kaffir lime leaves for extra authentic flavor.

• Low-Carb Option: Skip the rice or noodles and serve with zucchini noodles or on its own.

Serving Suggestions

• Main Course: Serve as a standalone soup with jasmine rice or rice noodles for a complete meal.

• Starter: Offer smaller portions as a starter to a Thai-inspired dinner menu.

• With Sides: Pair with spring rolls, papaya salad, or steamed dumplings for a varied meal.

• Fresh Garnishes: Add thin slices of chili, fresh herbs, or extra lime wedges at the table for guests to customize their bowl.

• Family Style: Place the pot in the center of the table with bowls of rice, noodles, and toppings so everyone can serve themselves.

Tips for Perfecting the Soup

1. Fresh Shrimp: Use raw shrimp for the best texture and flavor. Frozen shrimp works too but thaw properly before cooking.

2. Don’t Overcook: Add shrimp at the very end and cook just until pink.

3. Balance Flavors: Adjust the trio of salty (fish sauce), sour (lime), and creamy (coconut milk) to your taste.

4. Use Fresh Aromatics: Lemongrass, ginger, and garlic are essential for authentic depth.

5. Coconut Milk Quality: Full-fat coconut milk provides the richest texture. Avoid “lite” versions if possible.

Conclusion

Thai Coconut Shrimp Soup embodies the essence of Thai cooking: a balance of flavors that are rich yet refreshing. With coconut milk’s creaminess, shrimp’s delicate sweetness, and the brightness of lime, it creates a deeply satisfying bowl that can be served as a quick weeknight dinner or a centerpiece for a Thai-inspired meal. Flexible and customizable, it adapts to different diets and flavor preferences without losing its appeal. Once you master this recipe, you’ll find it is not just a soup—it’s a gateway to bold, comforting flavors that always feel special.

Thai Coconut Shrimp Soup

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• Author: Eleanor
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A fragrant and creamy Thai-inspired soup made with coconut milk, shrimp, fresh vegetables, and zesty lime. Balanced with sweet, savory, spicy, and tangy flavors, this comforting soup is quick to prepare and perfect for both weeknight meals and special occasions.

See also  Easy Homemade Chili: Delicious Comfort Food You’ll Love

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Ingredients

Scale 1x2x3x

Base:

• 1 tbsp coconut oil (or vegetable oil)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, bruised and cut into 3-inch pieces (or 1 tsp lemongrass paste)

Liquids:

• 3 cups (720 ml) chicken or vegetable broth

• 1 can (400 ml) full-fat coconut milk

• 2 tbsp fish sauce

• 1 tbsp soy sauce

• Juice of 2 limes

Protein & Vegetables:

• 400 g (14 oz) raw shrimp, peeled and deveined

• 1 cup (100 g) mushrooms, sliced (shiitake or button)

• 1 small red bell pepper, thinly sliced

• 1–2 red chilies, sliced (adjust to taste)

Garnishes:

• Fresh cilantro leaves, chopped

• Lime wedges

• Jasmine rice or rice noodles (optional)

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Instructions

1. Prepare Aromatics: Heat coconut oil in a large pot over medium heat. Sauté onion for 3 minutes. Add garlic, ginger, and lemongrass; cook 1 minute.

2. Add Liquids: Pour in broth and simmer for 5–7 minutes to infuse flavors. Stir in coconut milk, fish sauce, and soy sauce. Simmer another 5 minutes.

3. Cook Vegetables: Add mushrooms, bell pepper, and chilies. Simmer 5 minutes until tender.

4. Add Shrimp: Stir in shrimp and cook 3–4 minutes until pink and opaque.

5. Finish: Remove from heat, stir in lime juice, and adjust seasoning.

6. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges, rice, or noodles if desired.

Notes

• Do not overcook shrimp; they toughen quickly.

• Full-fat coconut milk provides the creamiest texture.

• For vegetarian version: replace shrimp with tofu, use vegetable broth, and swap fish sauce with soy sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl
• Calories: 310 kcal
• Sugar: 5 g
• Sodium: 940 mg
• Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 175 mg

Keywords: Thai coconut shrimp soup, easy Thai soup, coconut milk shrimp soup, creamy Thai shrimp recipe