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Thai Shrimp Soup with Coconut Milk

Elina James
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soups
Cuisine Thai
Servings 6 servings
Calories 300 kcal

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

Instructions
 

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