Thai Shrimp Soup
Thai Shrimp Soup is a bright and comforting bowl full of fresh shrimp, creamy coconut milk, fragrant lime, and a touch of spicy chili. It’s a delicious mix of flavors…
Tip: save now, cook later.Thai Shrimp Soup is a bright and comforting bowl full of fresh shrimp, creamy coconut milk, fragrant lime, and a touch of spicy chili. It’s a delicious mix of flavors that’s both soothing and exciting, making it a perfect meal for any day you want something light but packed with taste.
I love making this soup when I’m craving something quick but special. The way the shrimp cooks perfectly in the rich broth infused with ginger, garlic, and lemongrass always cheers me up. I usually add some fresh cilantro on top to bring that final pop of flavor and color.
One of my favorite ways to enjoy this soup is with a side of steamed jasmine rice, which helps soak up all that tasty broth. It’s also a great dish to share with friends because everyone can add their own sprinkle of chili or squeeze of lime to make it just how they like it. This soup never fails to bring warmth and smiles to the table.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen peeled shrimp work well. If you prefer, use scallops or firm fish like cod for a different seafood option.
Coconut Milk: This adds creaminess and a subtle sweetness. Use light coconut milk for fewer calories or coconut cream if you want it richer.
Kaffir Lime Leaves & Lemongrass: These bring authentic Thai fragrance. If you can’t find them, try lime zest instead and a bit of lemon balm or lemon zest for brightness.
Galangal or Ginger: Galangal is traditional and has a sharp, citrusy flavor. Ginger is a good, easy substitute that adds warmth.
Fish Sauce: This adds saltiness and umami. Use soy sauce for a vegetarian version, but start with less and adjust to taste.
Thai Red Chilies: They add heat. Adjust the amount to suit your spice tolerance, or use a milder chili or chili flakes.
How Do You Get the Best Flavor from the Broth?
The broth is the heart of this soup—getting it flavorful is all about slow infusion and layering.
- Simmer coconut milk and broth with kaffir lime leaves, lemongrass, and galangal for 10 minutes. This lets the flavors gently blend without boiling off aromas.
- Remove the herbs before adding veggies and shrimp to keep the broth clean and smooth.
- Add aromatics like garlic, shallots, and chilies next, cooking briefly to release their flavors.
- Season at the end with fish sauce, lime juice, and sugar and adjust for balance—aim for creamy, salty, sour, and a little sweet together.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the broth and cooking all ingredients evenly.
- Sharp knife – makes slicing lemongrass, chilies, and vegetables easy and safe.
- Cutting board – a sturdy board helps you chop ingredients without damage.
- Slotted spoon or spider strainer – handy for removing lemongrass and lime leaves before serving.
- Measuring cups and spoons – to keep your seasonings and liquids balanced.
Flavor Variations & Add-Ins
- Replace shrimp with chicken breast or tofu for a protein twist that still soaks up the broth well.
- Add fresh mushrooms like shiitake or enoki to deepen the earthiness and texture.
- Swap baby bok choy for spinach or kale to change up the greens and add extra nutrients.
- Include a splash of tamarind paste or a pinch of sugar to tweak the sour-sweet balance to your liking.
How to Make Thai Shrimp Soup
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups coconut milk
- 2 cups chicken broth or vegetable broth
- 2-3 kaffir lime leaves, torn into pieces
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices fresh galangal or ginger
- 2-3 Thai red chilies, sliced (adjust to taste)
- 3 garlic cloves, minced
- 1 medium shallot, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 cup mushrooms, sliced (such as straw mushrooms or button mushrooms)
- 1 cup spinach or baby bok choy leaves
- 2 tbsp fish sauce
- 1 tbsp lime juice (plus extra lime wedges for serving)
- 1 tsp sugar
- Fresh cilantro, chopped (for garnish)
- Optional: 1 cup cooked rice noodles or rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, so you’ll have a delicious soup ready in roughly 30 minutes. It’s quick enough for a weeknight meal but special enough to impress!
Step-by-Step Instructions:
1. Infuse the Broth
In a pot, mix the coconut milk and chicken (or vegetable) broth. Add the kaffir lime leaves, smashed lemongrass, and galangal slices. Warm over medium heat and let it simmer gently for about 10 minutes so the flavors can develop nicely.
2. Remove Aromatic Herbs
Take out the lime leaves, lemongrass, and galangal pieces from the pot and throw them away—they’ve done their job!
3. Add Aromatics and Veggies
Stir in the minced garlic, sliced shallots, and red chili slices. Let it simmer for 2 minutes to gently soften those flavors. Then add the sliced red bell pepper and mushrooms, cooking for another 3 to 4 minutes until they are tender.
4. Cook the Shrimp
Drop the shrimp into the pot and cook them until they turn pink and feel firm to the touch—about 3 to 5 minutes.
5. Season and Finish
Mix in the fish sauce, lime juice, and sugar. Taste your soup and adjust the seasoning by adding a little more fish sauce for saltiness or lime juice for sourness if you like. Right before serving, stir in the spinach or baby bok choy leaves and let them wilt for a minute.
6. Serve and Garnish
Ladle the soup into bowls, sprinkle with fresh chopped cilantro, and add lime wedges on the side for extra zing. You can enjoy this soup as is, or with cooked rice noodles or steamed jasmine rice for a filling meal.
Can I Use Frozen Shrimp in This Soup?
Yes! Just be sure to thaw the shrimp completely in the fridge overnight or under cold running water before cooking. This ensures they cook evenly and stay tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup without adding spinach or bok choy, then refrigerate it for up to 2 days. Add the greens and reheat gently just before serving.
What Can I Substitute for Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, use a bit of lime zest or a splash of lime juice for a citrusy note. Fresh lemon balm or lime zest can also add a nice touch.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the coconut milk. Add fresh herbs and a squeeze of lime when serving again.