Thai Shrimp Coconut Soup
Dive into the comforting, aromatic world of Thai cuisine with this Thai Shrimp Coconut Soup, a rich and flavorful dish that's both indulgent and refreshing. This soup features tender shrimp simmered in a creamy coconut milk base infused with bold ingredients like lemongrass, red curry paste, and kaffir lime leaves, offering a perfectly balanced blend of spicy, tangy, and savory flavors. Juicy cherry tomatoes and earthy mushrooms add delightful texture, while a splash of lime juice and fresh cilantro provide a zesty finish. Ready in just 35 minutes, this one-pot wonder is perfect for busy weeknights and can be served with jasmine rice or rice noodles for a complete meal. Whether you're a fan of vibrant Thai flavors or looking for a warming, restaurant-quality dish at home, this soup will satisfy every craving.
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Recipe Information
Ingredients
- 450 grams raw shrimp, peeled and deveined
- 400 milliliters coconut milk
- 500 milliliters chicken or vegetable broth
- 2 lemongrass stalks, smashed and cut into 3-inch pieces
- 2 tablespoons fresh ginger, thinly sliced
- 3 kaffir lime leaves
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 200 grams white mushrooms, thinly sliced
- 150 grams cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 2 Thai chilies, thinly sliced (optional for extra spice)
- cooked jasmine rice or rice noodles (optional, for serving)
Instructions
In a large pot, combine the chicken or vegetable broth, smashed lemongrass, sliced ginger, and kaffir lime leaves. Bring the mixture to a simmer over medium heat to allow the aromatics to infuse the broth, about 5 minutes.
Add the red curry paste to the pot and stir well to dissolve it into the broth. Simmer for another 2 minutes to deepen the flavor.
Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the soup gently simmer for 5 minutes.
Add the mushrooms and cherry tomatoes to the pot. Cook for 3-4 minutes until they begin to soften.
Stir in the fish sauce, brown sugar, and fresh lime juice. Taste and adjust seasoning as needed to balance the salty, sweet, sour, and spicy flavors.
Gently add the shrimp to the soup and cook for 2-4 minutes, or just until they turn pink and opaque. Be careful not to overcook the shrimp.
If adding optional Thai chilies for more spice, stir them in at this point.
Remove the pot from the heat and discard the lemongrass stalks and kaffir lime leaves. Ladle the soup into bowls.
Garnish each bowl with freshly chopped cilantro. Serve hot with jasmine rice or rice noodles on the side, if desired.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.8 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 867 mg | 18% | |
*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.
