Simple Thai Style Lemongrass Shrimp Soup
Dive into a bowl of fragrant comfort with this Simple Thai Style Lemongrass Shrimp Soup—your perfect gateway to authentic Thai flavors in under 40 minutes. Brimming with tender shrimp, creamy coconut milk, and the bright, citrusy aroma of lemongrass, this soup is light yet deeply satisfying. Infused with ginger, garlic, and a hint of lime, it strikes the perfect balance of tangy, savory, and slightly sweet. Customize it with mushrooms for extra texture, and don’t forget the vibrant garnishes of fresh cilantro, green onions, and optional chili for a spicy kick. Whether you're a fan of Asian cuisine or looking for a quick, nourishing dinner, this one-pot wonder delivers bold flavors with minimal effort, making it a must-try recipe for weeknight meals or cozy weekends. Perfectly suited for those searching for "easy Thai soup recipes" or "lemongrass shrimp soup."
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Recipe Information
Ingredients
- 450 grams shrimp (peeled and deveined)
- 2 stalks lemongrass stalks
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 tablespoon ginger (sliced)
- 2 cloves garlic (minced)
- 1 piece red chili (sliced, optional)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 200 grams mushrooms (sliced, optional)
- 2 tablespoons fresh cilantro leaves (for garnish)
- 2 pieces green onions (sliced for garnish)
- 0.5 teaspoons salt
Instructions
Prepare the lemongrass by trimming the hard ends, peeling off the outer layer, and smashing the stalks with the side of a knife to release the aroma. Cut into 3-inch pieces.
In a large pot, add the chicken or vegetable stock and bring it to a gentle boil over medium heat. Add the lemongrass, ginger, and garlic to the pot and simmer for 5-7 minutes to infuse the flavors.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Adjust the heat to low and let it simmer for an additional 5 minutes.
Add the mushrooms (if using) and cook for 3-4 minutes until tender.
Increase the heat to medium and add the shrimp. Cook for 3-5 minutes or until the shrimp turns pink and is fully cooked.
Taste the soup and adjust the seasoning with salt or additional lime juice as needed.
Remove the lemongrass pieces and discard them before serving.
Ladle the soup into bowls and garnish with fresh cilantro leaves, green onions, and sliced red chili (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 8053 mg | 350% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 29.9 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
