Thai Coconut Shrimp Soup

The smell hit me before I even opened the door, my neighbor's kitchen window cracked open on a humid July evening. Lemongrass, coconut, something bright and alive. She invited me in, handed me a bowl without asking, and I stood there in her tiny galley kitchen tasting something I didn't have words for yet. That soup taught me more about balance than any cookbook ever could.

I made this the night my sister came home from a bad breakup. She sat at my counter, quiet, picking at the cilantro while I chopped ginger. By the second bowl, she was talking again, laughing even. We didn't solve anything that night, but the soup gave us somewhere to start.

Ingredients

• Large raw shrimp (350 g): They cook fast and stay tender if you don't overdo it, turning sweet and plump in that coconut broth.
• Lemongrass (2 stalks): Smash them with the flat side of your knife to release all that citrusy, grassy oil, it's the backbone of the whole aroma.
• Kaffir lime leaves (4, torn): If you can find them, they add this perfume you just can't fake, but the soup still works without them.
• Garlic (3 cloves, minced): Builds the savory base and makes your kitchen smell like you know what you're doing.
• Onion (1 small, thinly sliced): Adds gentle sweetness and a little body to the broth as it softens.
• Mushrooms (100 g, sliced): They soak up all that curry and coconut, giving you little bites of umami.
• Red chili (1 small, sliced): Optional, but I like the way it floats there looking dangerous and adds just enough heat.
• Ginger or galangal (1 thumb-sized piece, sliced): Galangal is sharper and more medicinal, ginger is warmer, either one works magic here.
• Coconut milk (400 ml): Full-fat is the move, it makes the broth silky and rich without being cloying.
• Chicken or vegetable broth (500 ml): Thins out the coconut just enough and adds depth you can't get from water.
• Thai red curry paste (2 tbsp): This is where the spice and complexity live, don't skip it or go too light.
• Fish sauce (2 tbsp): Smells intense in the bottle, tastes like pure umami magic in the soup.
• Lime juice (1 tbsp, plus more): Brightens everything up at the end, keeps it from feeling one-note.
• Sugar (1 tsp): Just enough to round out the edges and balance the sour and salty.
• Fresh cilantro, lime wedges, green onions: The final flourish that makes each bowl feel alive and vibrant.

Instructions

Build the aromatic base:

Heat a splash of oil in a large pot over medium heat, then toss in the onion, garlic, lemongrass, ginger or galangal, and chili. Let them sizzle for 2 to 3 minutes until your kitchen smells like a Thai street market.

Bloom the curry paste:

Stir in the red curry paste and cook for about a minute, letting it darken slightly and release all those spices. This step makes a huge difference in depth.

Add the liquids:

Pour in the coconut milk and broth, toss in the kaffir lime leaves if you have them, and bring everything to a gentle simmer. Don't let it boil hard or the coconut can split.

Simmer the mushrooms:

Add the sliced mushrooms and let them cook for about 5 minutes until they're tender and soaked with flavor. They'll add a meaty texture that balances the shrimp.

Cook the shrimp:

Drop in the shrimp and cook just until they turn pink and curl up, about 2 to 3 minutes. Overcooked shrimp get rubbery, so watch them closely.

Season and balance:

Stir in the fish sauce, sugar, and lime juice, then taste and adjust. More lime for brightness, more fish sauce for salt, a pinch of sugar if it's too sharp.

Clean up the broth:

Fish out the lemongrass, ginger or galangal slices, and lime leaves so nobody bites into them by accident. They did their job.

Serve it up:

Ladle the soup into bowls and top with cilantro, green onions, and a lime wedge on the side. Let everyone squeeze their own lime and adjust to taste.

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There's this moment when you bring the spoon to your mouth and all those flavors hit at once, creamy, tangy, a little heat creeping up, fresh herbs on top. It's the kind of soup that makes you pause mid-conversation and just feel grateful for a minute. I've served this to picky eaters and adventurous ones, and it wins them all over.

Making It Your Own

I've swapped the shrimp for cubed firm tofu and used soy sauce instead of fish sauce when my vegan friend came over, and it was still incredible. You can also throw in baby corn, sliced bell pepper, or bamboo shoots if you want more crunch and color. Some nights I add rice noodles right into the pot and make it a full one-bowl meal.

What to Serve It With

Jasmine rice on the side is traditional and soaks up that broth beautifully, but honestly this soup is rich enough to stand on its own. I like it with a crisp cucumber salad or some rice crackers for texture. On lazy nights, I just eat it straight from the pot with a big spoon and call it dinner.

Storing and Reheating

Leftovers keep in the fridge for up to two days, though the shrimp can get a little firmer after sitting. Reheat gently on the stove over low heat, don't microwave it or the coconut milk might separate. If the broth thickens up, just add a splash of broth or water to loosen it back up.

• Always add a fresh squeeze of lime after reheating to bring back that brightness.
• Store the garnishes separately so the cilantro and green onions stay fresh and vibrant.
• If you're meal prepping, consider cooking the shrimp fresh each time for the best texture.

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This soup has become my go-to when I want something that feels like a hug but also wakes up my taste buds. I hope it does the same for you.

Recipe FAQs

→ Can I use frozen shrimp for this soup?

Yes, frozen shrimp works perfectly. Thaw them completely and pat dry before adding to the soup. Cook until pink and opaque, about 2-3 minutes.

→ What can I substitute for galangal if I can't find it?

Fresh ginger is an excellent substitute for galangal. While the flavor is slightly different, it still provides the aromatic quality needed for authentic Thai taste.

→ How do I store and reheat leftover soup?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating. Avoid boiling.

→ Can I make this soup spicier?

Absolutely. Add more red curry paste, extra sliced chilies, or a dash of chili oil. You can also serve with Thai bird's eye chilies on the side for individual heat preferences.

→ Is it necessary to remove the lemongrass and lime leaves?

Yes, these aromatics are used for flavor but are too fibrous to eat. Remove them before serving, or warn guests to avoid them if left in for presentation.

→ What type of coconut milk should I use?

Full-fat canned coconut milk works best for a rich, creamy texture. Shake the can well before opening to mix the cream and liquid thoroughly.