Thai Coconut Shrimp Soup (Printable Version)

Creamy Thai soup with shrimp, coconut milk, red curry, lemongrass, and fresh herbs in a tangy-spicy broth.

# List of Ingredients:

→ 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 fresh lime juice, plus more to taste
14 - 1 teaspoon sugar

→ Garnish

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

# Directions:

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 Thai red curry paste and cook for 1 minute to release its aromatic compounds.
03 - Pour in coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add mushrooms and simmer for 5 minutes until just tender.
05 - Add 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 cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • Ready in 35 minutes but tastes like you've been simmering it all day, which is the best kind of kitchen magic.
  • The aromatic base smells so good while cooking that your family will gather in the kitchen asking when dinner's ready.
  • Naturally dairy-free and gluten-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip removing the lemongrass and ginger—biting into them is unpleasant and tastes like chewing on perfume. A small spoon or slotted spoon makes fishing them out easy.
  • Fish sauce is your secret weapon for authenticity, but start with two tablespoons and taste before adding more—it's salty and potent, and a little goes a long way in making everything taste right.
03 -
  • Keep canned coconut milk in your pantry at all times because this soup is your emergency dinner plan that actually makes people happy.
  • If fish sauce smells too intense, smell it once, acknowledge its fishiness, then taste the finished soup—you won't smell anything but you'll taste the difference its umami makes.
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