Thai Shrimp and Coconut Milk Soup

Name: Thai Shrimp and Coconut Milk Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil (for sautéing); 2 stalks lemongrass (cut into 2-inch pieces and smashed); 3 cloves garlic (minced); 1 inch piece ginger (peeled and sliced); 1 red chili (sliced); 400 ml coconut milk (full-fat); 500 ml chicken broth (or seafood stock); 400 g shrimp (peeled and deveined); 2 tbsp fish sauce; 2 tsp sugar; 1 lime (juiced); 1 bunch cilantro (chopped); 4 green onions (sliced)

35 min 4 servings Easy

All Recipes

Thai Shrimp and Coconut Milk Soup

A fragrant and creamy Thai-inspired soup with shrimp and coconut milk, enriched with lemongrass and lime.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Thai Shrimp and Coconut Milk Soup is a delightful blend of flavours and textures, bringing the essence of Thai cuisine to your table. The creamy coconut milk perfectly complements the succulent shrimp, while lemongrass and lime add a refreshing zest. This soup is not only delicious but also quick to prepare, making it an excellent choice for a weeknight dinner or a cozy lunch. The aromatic spices transport your senses to a Thai street market, offering an exotic experience in every spoonful.

Ingredients

Servings

For the soup

Instructions

Prepare the aromatics

In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, garlic, ginger, and red chili. Sauté for 2-3 minutes until fragrant.

Pro tip: Smash the lemongrass to release its essential oils.

Add liquids

Pour in the coconut milk and chicken broth. Stir well and bring to a simmer.

Pro tip: Use full-fat coconut milk for a richer texture.

Cook the shrimp

Add the shrimp to the pot. Simmer for about 5 minutes until the shrimp are pink and opaque.

Pro tip: Ensure shrimp are cooked to an internal temperature of 145°F (63°C).

Season the soup

Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning if necessary.

Pro tip: Balance the flavours by adding more lime juice or sugar to taste.

Finish with herbs

Remove the soup from heat and stir in chopped cilantro and green onions.

Pro tip: Add herbs last to preserve their fresh flavour.

Serve

Ladle the soup into bowls and serve hot, garnished with additional cilantro if desired.

Pro tip: Pair with jasmine rice or a crusty baguette.

💡

Tips & Tricks

<ul><li>Use fresh shrimp for the best flavour.</li><li>Adjust spiciness with more or less chili.</li><li>Garnish with fresh herbs for an authentic finish.</li></ul>

Serving Suggestions

Serve this Thai Shrimp and Coconut Milk Soup with a side of jasmine rice or a crusty baguette to soak up the rich broth. Pair it with a light Thai salad or spring rolls for a complete meal. This soup can be prepared ahead of time and stored in the refrigerator for up to two days. Reheat gently to maintain the delicate flavours, and add the fresh herbs just before serving to preserve their vibrant taste.