Creamy Thai Coconut Shrimp Soup Recipe
This creamy Coconut Shrimp Soup offers a comforting bowl of bold Thai-inspired flavors, featuring fresh shrimp, aromatic spices, and a rich coconut milk base. It’s perfect for cozy dinners and combines the warmth of spices with the brightness of lime and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 tablespoon red curry paste
- 1 teaspoon brown sugar
- 4 cups vegetable stock
- 2-inches fresh ginger root, peeled and cut into chunks
- 2-inches lemon grass, smashed
- 8 peppercorns
- 1 jalapeno, sliced plus more for garnish
- 1/2 cup cilantro leaves plus more for garnish
- 2 tablespoons fish sauce
Main Ingredients
- 1 can coconut milk (about 13.5 oz)
- 3/4 pound medium shrimp, shelled and deveined
- 2 mushrooms, sliced
- Juice of 1 lime
Instructions
- Sauté Aromatics: In a medium stock pot over medium heat, add the vegetable oil and diced onions. Cook while stirring until the onions become translucent and fragrant.
- Add Spices and Curry Paste: Stir in the minced garlic, ground cumin, red curry paste, and brown sugar. Cook for an additional minute to release the flavors.
- Add Stock and Flavorings: Pour in the vegetable stock along with ginger chunks, smashed lemon grass, whole peppercorns, sliced jalapeno, cilantro leaves, and fish sauce. Bring the mixture to a gentle boil.
- Simmer the Broth: Reduce the heat and let the broth simmer uncovered for 30 minutes, allowing the flavors to infuse deeply.
- Strain the Broth: Remove the pot from heat, strain the broth to remove solids, and return the strained liquid to the pot over medium heat.
- Add Coconut Milk and Shrimp: Stir in the coconut milk, raw shrimp, sliced mushrooms, and the juice of one lime. Cook gently until the shrimp are fully cooked and opaque.
- Serve: Ladle the soup into bowls and garnish with additional cilantro leaves and jalapeno slices if desired. Serve immediately while hot.
Notes
- For a spicier kick, add more jalapeno or red curry paste to taste.
- If fresh lemongrass is unavailable, you can substitute with 1 tablespoon of lemongrass paste or omit it for a milder flavor.
- Use medium shrimp size for best texture; avoid overcooking shrimp as they become tough.
- The broth can be prepared a day ahead, strained, and refrigerated. Add shrimp and coconut milk just before serving.
- To make it gluten-free, ensure the red curry paste and fish sauce are certified gluten-free brands.
