Thai Shrimp Soup

Thai Soup Recipe with Shrimp – This Thai-inspired coconut shrimp soup is healthy and flavorful. This light yet satisfying soup starts with a light broth with a base of red curry paste, enriched with coconut milk, and then garnished with shrimp. Finally, brighten the coconut soup with lime juice and fresh cilantro. This healthy, flavor-packed Thai shrimp soup makes eating healthily enjoyable. You’ll lick your bowl clean!

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Ingredients list for the Thai Coconut Soup with Shrimp Recipe

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 2 teaspoons red curry paste
• 1 stalk lemon grass, minced (optional)
• 4 cups vegetable broth or seafood stock
• 3 tablespoons fish sauce
• 3 (13 oz) cans of coconut milk
• ½ pound shrimp shelled
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro

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Thai coconut shrimp soup recipe

This Thai coconut shrimp soup recipe is perfect. Rich and creamy yet bright and savory, this Thai coconut shrimp soup recipe is satisfying but light and bursting with flavor. You can easily double the batch if you need to, so you’ll have some of this delicious soup to reheat the day after. There are infinite variations of this Thai shrimp soup; check the suggestion at the end of the post.

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Why you’ll love this Thai coconut soup with shrimp

• It’s creamy, bright, tangy, and spicy all at the same time!
• This coconut shrimp soup recipe is easy to make and uses easy-to-find ingredients.
• Everything is cooked in the same pot making for easy cleanup.

How to make Thai coconut soup

This Thai coconut soup is quick and easy: cook ginger, curry paste, and lemongrass (if using); then add vegetable broth and fish sauce. Simmer for 15 minutes before adding coconut milk and shrimp. Cook for 5 minutes more; then stir in lime juice, adjust seasoning and serve the coconut shrimp soup immediately.

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Directions

1. To make the Thai shrimp coconut soup: Heat oil in a large pot or Dutch oven over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

2. Gradually stir in the vegetable broth, then stir in fish sauce; reduce heat to low and simmer the soup for 15 minutes.

3. Add coconut milk and shrimp; cook and stir until shrimp are cooked through, about 5 minutes.

4. Stir in lime juice; season with salt and garnish with cilantro.  Serve the Thai coconut shrimp soup immediately. Enjoy! ❤️

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What shrimp should we buy?

Preferably wild-caught shrimp, size 16/20. Wild-caught shrimp are mostly sold frozen, so thaw them in cold water – changing the water frequently. Your shrimp should be thawed in about 10-15 minutes.

How to serve the Thai coconut shrimp soup

Serve this Thai coconut shrimp soup as is or over a bowl of white rice, jasmine rice, or rice noodles for a quick lunch or dinner. You can garnish each plate/bowl with fresh cilantro and serve with extra lime wedges and hot sauce on the side. 

Add-ins suggestions for the Thai soup recipe

You can enrich the coconut and shrimp soup with these ingredients:

• Mushrooms
• Green onion
• Baby Bok Choi
• Julienned carrot
• Fresh ginger sticks or slices
• Bell peppers
• Tofu cubes
• Shredded napa cabbage
• Rice noodles

How to keep Thai coconut soup leftovers?

You can keep Thai coconut soup leftovers for up to 3 days in an airtight container in your refrigerator. When reheating leftovers, be sure to reheat the soup gently. Bring the soup to a low simmer to heat it through without overcooking the shrimp. You can also freeze the cooled soup in an airtight, freezer-safe container or plastic bag for up to 3 months.

More soup recipes

• 20 Healthy Soup Recipes That Will Keep You Full
• Creamy Chicken Soup with Pasta and Spinach
• Instant Pot Keto Tuscan Soup
• Healthy Zucchini Tomato Italian Sausage Soup
• Broccoli Cauliflower Cheese Soup with Bacon

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