shrimp thai soup recipe

Written ByJenny Smyth Posted on
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The Best shrimp thai soup recipe

I’m so excited to share this shrimp Thai soup recipe with you all. I’ve been making it for my family for years, and it’s always a hit.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.

The best part? It’s incredibly easy to make and requires minimal effort, making it a great option for busy families like mine.

The combination of succulent shrimp, fragrant lemongrass, and spicy chilies creates a truly authentic Thai experience that will transport your taste buds to the streets of Bangkok. And the best part?

It’s also ridiculously healthy, packed with protein, fiber, and vitamins from the shrimp and vegetables. My family loves it when I serve it with a side of steamed rice or noodles, which helps to soak up all the delicious broth.

We often have leftovers for days, but I never mind because it’s just as tasty reheated as it is freshly cooked. In fact, I think it’s even better the next day after the flavors have had time to meld together.

Shrimp Thai Soup

4.6 from 1016 votes

A fragrant and comforting soup with tender shrimp, creamy coconut milk, and vibrant Thai flavors. This dish balances spicy, sour, and savory notes for a satisfying meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, bruised and cut into 2-inch pieces
4 cups chicken or vegetable broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 can (13.5 oz) coconut milk
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 pound large shrimp, peeled and deveined
2 tablespoons lime juice
1 teaspoon red curry paste (optional)
Fresh cilantro and lime wedges for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Add the sliced onion and cook for 3 to 4 minutes until it becomes translucent and soft.
3Stir in the garlic, ginger, and lemongrass, and cook for another minute until fragrant.
4Pour in the chicken broth, fish sauce, and brown sugar, then bring the mixture to a boil over high heat.
5Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
6Add the coconut milk, sliced mushrooms, and red bell pepper to the pot, stirring gently to combine.
7Increase the heat to medium and simmer for 5 minutes until the vegetables are tender but still crisp.
8Stir in the shrimp and red curry paste if using, and cook for 3 to 4 minutes until the shrimp turn pink and opaque.
9Remove the pot from the heat and stir in the lime juice, adjusting seasoning with more fish sauce or lime juice to taste.
10Ladle the soup into bowls, discarding the lemongrass pieces before serving.
11Garnish with fresh cilantro and lime wedges on the side for extra brightness.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 180mg🧂Sodium: 1100mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 24g

📝Notes

Tips: For a spicier soup, add more red curry paste or a sliced Thai chili. You can substitute shrimp with chicken or tofu if preferred. Fresh lemongrass is key for flavor, but if unavailable, use 1 tablespoon of lemongrass paste.

Watch Video Of How Shrimp Thai Soup Works

This shrimp Thai soup recipe has become a staple in my household, and I’m confident it will be in yours too! Whether you’re serving it at a dinner party or just need a quick and easy meal solution for your family, this recipe delivers.

One of my favorite things about this soup is how well it stores – perfect for meal prep or leftovers that won’t get old after a few days. Simply refrigerate or freeze until ready to reheat and serve over steamed rice or noodles.

❓ Frequently Asked Questions About Shrimp Thai Soup

Q: What type of shrimp is best for this recipe?

For this recipe, I recommend using large or jumbo shrimp for the best flavor and texture.

Q: Can I use frozen shrimp instead of fresh?

Frozen shrimp will work just fine in this recipe; simply thaw them according to package instructions before using.

Q: How long can I store leftover shrimp Thai soup in the fridge?

You can store leftover soup in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe without lemongrass?

No problem! While lemongrass adds a unique flavor to this dish, you can omit it if you can’t find any or prefer not to use it.

Q: What other protein sources can I use in place of shrimp?

You can easily substitute chicken or pork for the shrimp in this recipe if you prefer; simply adjust cooking times accordingly.

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