coconut shrimp soup thai recipe

Written ByJenny Smyth Posted on
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The Best coconut shrimp soup thai recipe

I’m so excited to share this coconut shrimp soup Thai recipe with you, it’s become a staple in our household and I know it will be in yours too. This dish is a perfect blend of flavors and textures, with the creamy coconut milk, succulent shrimp, and fragrant Thai spices all coming together to create a truly delicious meal.

The best part is that it’s incredibly easy to make, even on a busy weeknight. Just sauté some onions and garlic, add in your shrimp and spices, and let the coconut milk do its magic.

This soup is also super healthy, with the coconut milk providing a rich source of medium-chain triglycerides (MCTs) which have been shown to have numerous health benefits. My family loves it when I serve this soup with some crusty bread or over rice, it’s just the perfect comfort food.

I’ve made this recipe countless times and it never fails to impress. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this coconut shrimp soup Thai recipe is sure to become a favorite in your household too.

Thai Coconut Shrimp Soup

4.5 from 1142 votes

A creamy and comforting Thai-inspired soup featuring succulent shrimp, fragrant aromatics, and a rich coconut milk base. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb shrimp, peeled and deveined
1 can coconut milk
3 cups chicken broth
2 tbsp vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
2 kaffir lime leaves
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
2 green onions, chopped
salt and pepper to taste
fresh cilantro for garnish
lime wedges for serving

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add onion, garlic, and ginger.
3Sauté until onion is translucent and fragrant, about 3-5 minutes.
4Stir in red curry paste and cook for 1 minute, until fragrant.
5Be careful not to burn the paste.
6Add coconut milk and chicken broth.
7Stir well to combine.
8Bring to a simmer over medium heat.
9Add kaffir lime leaves, fish sauce, lime juice, and brown sugar.
10Stir until sugar is dissolved and mixture is well combined.
11Add shrimp to the pot.
12Cook for 2-3 minutes, until shrimp turn pink and are cooked through.
13Be careful not to overcook the shrimp.
14Stir in red bell pepper and mushrooms.
15Cook for an additional 3-5 minutes, until vegetables are tender.
16Season with salt and pepper to taste.
17Remove from heat and stir in green onions.
18Ladle soup into bowls.
19Garnish with fresh cilantro and serve with lime wedges.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 18g❤️Cholesterol: 180mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier soup, add more red curry paste or a dash of Sriracha. You can also add other vegetables like snap peas or bok choy for extra nutrition.

Watch Video Of How Thai Coconut Shrimp Soup Works

This coconut shrimp soup Thai recipe has become a staple in our household because of its ease of preparation and delicious flavor.

It’s perfect for any occasion whether it’s a quick weeknight dinner or a special gathering with friends and family.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it over rice, with some crusty bread on the side, or even as a dipping sauce for some crispy spring rolls.

❓ Frequently Asked Questions About Thai Coconut Shrimp Soup

Q: What type of shrimp should I use for this recipe?

A: You can use any type of shrimp you like for this recipe, but I find that large or jumbo shrimp work best as they hold their flavor and texture well. If you’re using frozen shrimp, make sure to thaw them completely before using.

Q: Can I make this recipe without coconut milk?

A: While coconut milk is an essential component of this recipe, you can substitute it with another non-dairy milk such as almond or soy milk if you’re lactose intolerant or prefer a dairy-free option. However, keep in mind that the flavor and texture may not be as rich and creamy.

Q: How long does this soup take to cook?

A: This soup is ready in about 20-25 minutes, making it a great option for a quick weeknight dinner. Simply sauté your onions and garlic, add in your shrimp and spices, and let the coconut milk simmer until the flavors have melded together.

Q: Can I store this soup in the fridge for later?

A: Yes, you can store this soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, make sure to bring the soup to a boil before serving.

Q: Is this recipe suitable for vegans?

A: Unfortunately not, as the recipe contains shrimp which is an animal product. However, you can easily make this recipe vegan by substituting the shrimp with tofu or tempeh and using a plant-based milk alternative.

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