Introduction

Thai Shrimp Soup with Coconut Milk is a fragrant, flavorful, and creamy soup that transports your taste buds straight to Southeast Asia. This soup combines succulent shrimp, creamy coconut milk, fresh herbs, and aromatic spices to create a perfectly balanced dish that is both comforting and exotic. Its combination of sweet, savory, tangy, and slightly spicy flavors makes it a true culinary delight.

Why I Love This Recipe

I love Thai Shrimp Soup with Coconut Milk because it’s the perfect balance of comfort, freshness, and bold flavor. Each spoonful delivers a creamy, velvety broth that is rich yet light, with the natural sweetness of tender shrimp complementing the fragrant coconut milk. The aromatics—ginger, garlic, lemongrass, and fresh Thai chilies—create a depth of flavor that is simultaneously warming and vibrant, while fresh herbs like cilantro and basil brighten the soup and make it feel alive with flavor.

What makes this recipe so special is how it combines layers of flavor without being heavy. The subtle heat from the chilies, the tangy brightness from lime juice, and the richness of coconut milk come together in perfect harmony. It’s quick to make, nourishing, and feels both exotic and comforting—like a cozy bowl of Thailand in your kitchen.

This is a Must Try Dish

Absolutely! Thai Shrimp Soup with Coconut Milk is a must-try dish because it perfectly balances creamy richness, fresh herbs, and bold, aromatic flavors. The tender shrimp, velvety coconut milk, and vibrant notes of lemongrass, ginger, and lime create a bowl that is both comforting and exotic.

I love this soup because it’s fast to prepare yet feels luxurious, with every spoonful delivering a harmony of sweet, savory, tangy, and slightly spicy flavors. The fresh herbs and bright lime juice add freshness, while the coconut milk provides a creamy, silky base that ties everything together.

It’s a must-try because:

Healthy and Nourishing: Packed with protein, healthy fats, and fresh ingredients.

Flavor Explosion: Sweet shrimp, fragrant coconut, and aromatic spices create unforgettable taste.

Quick and Elegant: Ready in under 40 minutes, perfect for weeknights or entertaining.

Customizable: Spice, herbs, and vegetables can be adjusted to personal preference.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4–6 servings
• Calories per Serving: ~320 kcal
• Course: Main Course, Soup
• Cuisine: Thai / Asian

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped into 2-inch pieces
• 1–2 red Thai chilies, sliced (adjust to taste)
• 4 cups chicken or seafood stock
• 1 (14 oz) can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice (or more to taste)
• 1 teaspoon sugar
• ½ cup mushrooms, sliced (optional)
• 1 red bell pepper, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped
• Salt and black pepper, to taste

Cooking Directions

1. Sauté Aromatics:
   In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
2. Add Lemongrass and Chilies:
   Stir in lemongrass and sliced Thai chilies; cook for another 1–2 minutes to release flavors.
3. Add Stock and Coconut Milk:
   Pour in chicken or seafood stock and coconut milk. Bring to a gentle simmer.
4. Season the Broth:
   Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with salt and pepper.
5. Add Vegetables:
   Add mushrooms and red bell pepper. Simmer for 5 minutes until vegetables are tender.
6. Cook Shrimp:
   Add shrimp and cook for 3–5 minutes until pink and fully cooked.
7. Add Fresh Herbs:
   Remove from heat and stir in chopped cilantro and basil. Remove lemongrass pieces before serving.
8. Serve:
   Ladle soup into bowls, garnish with extra herbs and sliced chilies if desired.

Step-by-Step Preparation Method

1. Chop onion, garlic, ginger, bell pepper, mushrooms, and herbs.
2. Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
3. Add lemongrass and chilies; cook briefly.
4. Pour in stock and coconut milk; bring to simmer.
5. Season with fish sauce, lime juice, and sugar.
6. Add vegetables and cook until tender.
7. Add shrimp and cook until pink and opaque.
8. Stir in fresh cilantro and basil; remove lemongrass pieces.
9. Serve hot with optional garnishes.

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How to Serve

• Serve hot in bowls with fresh cilantro and basil as garnish.
• Pair with steamed jasmine rice or rice noodles for a more substantial meal.
• Optional: serve with lime wedges and extra sliced chilies for added flavor.
• A side of crusty bread or spring rolls can complement the soup.

Recipe Tips

• Do not overcook shrimp: They cook quickly and will become rubbery.
• Bruise the lemongrass: Releases more flavor into the broth.
• Balance flavors: Adjust lime, fish sauce, and sugar to your taste.
• Use fresh herbs: Cilantro and basil add bright, authentic flavors.
• Optional vegetables: Mushrooms, bell peppers, baby corn, or zucchini can be added.

Variations

1. Spicy Version: Increase Thai chilies or add a teaspoon of red curry paste.
2. Seafood Mix: Add scallops, crab, or firm white fish along with shrimp.
3. Vegetarian Version: Omit shrimp and fish sauce; use tofu and vegetable stock.
4. Creamier Soup: Add extra coconut milk or a splash of cream.
5. Noodle Soup: Add rice noodles to make a Thai-inspired noodle soup.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 2 days.
• Freezer: Not recommended for long-term freezing due to coconut milk separation. If freezing, freeze stock and vegetables separately; add coconut milk and shrimp when reheating.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle for serving
• Knife and cutting board

FAQ

Q1: Can I use frozen shrimp?
Yes, thaw completely before adding to ensure even cooking.

Q2: Can I make this soup ahead of time?
Yes, prepare the broth and vegetables ahead. Add shrimp and fresh herbs just before serving.

Q3: Can I substitute coconut milk?
Yes, full-fat coconut milk is preferred for richness; light coconut milk can be used but will be less creamy.

Q4: How can I make it spicier?
Increase the number of Thai chilies, add chili paste, or drizzle with sriracha.

Q5: Can I make it gluten-free?
Yes, all ingredients are naturally gluten-free.

Conclusion

Thai Shrimp Soup with Coconut Milk is a vibrant, aromatic, and creamy soup that brings the flavors of Thailand into your kitchen. Its combination of tender shrimp, creamy coconut milk, bright lime, and fresh herbs makes it both comforting and exotic. Perfect for weeknight dinners, entertaining, or when you want a flavorful yet light meal, this soup is a must-try dish that delights the senses and warms the soul.