Thai Coconut Shrimp Soup Recipe
Thai Coconut Shrimp Soup is a warm and comforting dish bursting with exotic flavors. This delightful soup combines tender shrimp, creamy coconut milk, and fragrant Thai spices for a rich and satisfying meal. Whether you’re craving a quick weeknight dinner or a flavorful starter, this soup is a perfect choice.
The blend of fresh lime, lemongrass, and Thai red curry paste creates a harmonious balance of spicy, tangy, and savory notes. Paired with plump shrimp and silky coconut milk, this dish is as visually appealing as it is delicious. Best of all, it’s quick and easy to make, requiring minimal effort and delivering maximum flavor.
A vibrant, aromatic soup with a creamy coconut base, tender shrimp, and a delightful kick of spice. Each spoonful offers a taste of Thailand, bringing warmth and comfort to your table.
Tools to Use
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula for stirring
- Ladle for serving
Ingredients
Soup Base:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed and cut into pieces
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Add-Ins:
- 1 lb shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach leaves
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Optional: Cooked rice or rice noodles for serving
Instructions
- Prepare the Soup Base
Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes until fragrant. Stir in the red curry paste and cook for another minute to release its aroma. - Add the Liquids
Pour in the chicken or vegetable broth and coconut milk. Add the fish sauce, soy sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer. - Cook the Vegetables and Shrimp
Add the mushrooms and bell pepper to the pot. Let them simmer for 5 minutes or until slightly tender. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Stir in the spinach leaves and lime juice, allowing the spinach to wilt. - Garnish and Serve
Remove the lemongrass pieces before serving. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. If desired, serve with a side of cooked rice or rice noodles.
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Thai Coconut Shrimp Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula for stirring
- Ladle for serving
Ingredients
- Soup Base:
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 stalk lemongrass smashed and cut into pieces
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Add-Ins:
- 1 lb shrimp peeled and deveined
- 1 cup mushrooms sliced
- 1 red bell pepper thinly sliced
- 1 cup baby spinach leaves
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Sliced green onions for garnish
- Optional: Cooked rice or rice noodles for serving
Instructions
- Prepare the Soup Base
- Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes until fragrant. Stir in the red curry paste and cook for another minute to release its aroma.
- Add the Liquids
- Pour in the chicken or vegetable broth and coconut milk. Add the fish sauce, soy sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the Vegetables and Shrimp
- Add the mushrooms and bell pepper to the pot. Let them simmer for 5 minutes or until slightly tender. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Stir in the spinach leaves and lime juice, allowing the spinach to wilt.
- Garnish and Serve
- Remove the lemongrass pieces before serving. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. If desired, serve with a side of cooked rice or rice noodles.
Tips for Cooking
- Use fresh, high-quality shrimp for the best flavor and texture.
- Adjust the spice level by adding more or less red curry paste.
- Substitute tofu for shrimp to make a vegetarian version.
- For an extra layer of flavor, add a splash of coconut cream on top before serving.
Why You Should Try This Recipe
Thai Coconut Shrimp Soup is a quick and satisfying way to experience the vibrant flavors of Thai cuisine. It’s creamy, aromatic, and perfectly spiced, making it a crowd-pleasing dish for any occasion. With minimal prep time and versatile ingredients, this soup is ideal for busy weeknights or when you want to impress your guests with a taste of Thailand.
Thai Coconut Shrimp Soup brings the bold and comforting flavors of Thailand to your home kitchen. Easy to prepare yet packed with depth, this soup is a must-try for anyone who loves vibrant, flavorful meals. Whether served as a hearty appetizer or a standalone dish, it’s guaranteed to leave everyone craving more. Enjoy the warmth and richness of this delightful soup and elevate your meal game with every spoonful!
