Thai Shrimp Coconut Soup

Dive into the comforting, aromatic world of Thai cuisine with this Thai Shrimp Coconut Soup, a rich and flavorful dish that's both indulgent and refreshing. This soup features tender shrimp simmered in a creamy coconut milk base infused with bold ingredients like lemongrass, red curry paste, and kaffir lime leaves, offering a perfectly balanced blend of spicy, tangy, and savory flavors. Juicy cherry tomatoes and earthy mushrooms add delightful texture, while a splash of lime juice and fresh cilantro provide a zesty finish. Ready in just 35 minutes, this one-pot wonder is perfect for busy weeknights and can be served with jasmine rice or rice noodles for a complete meal. Whether you're a fan of vibrant Thai flavors or looking for a warming, restaurant-quality dish at home, this soup will satisfy every craving.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams raw shrimp, peeled and deveined
• 400 milliliters coconut milk
• 500 milliliters chicken or vegetable broth
• 2 lemongrass stalks, smashed and cut into 3-inch pieces
• 2 tablespoons fresh ginger, thinly sliced
• 3 kaffir lime leaves
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 200 grams white mushrooms, thinly sliced
• 150 grams cherry tomatoes, halved
• 2 tablespoons fresh cilantro, chopped
• 2 Thai chilies, thinly sliced (optional for extra spice)
• 0 cooked jasmine rice or rice noodles (optional, for serving)

Directions

Step 1

In a large pot, combine the chicken or vegetable broth, smashed lemongrass, sliced ginger, and kaffir lime leaves. Bring the mixture to a simmer over medium heat to allow the aromatics to infuse the broth, about 5 minutes.

Step 2

Add the red curry paste to the pot and stir well to dissolve it into the broth. Simmer for another 2 minutes to deepen the flavor.

Step 3

Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the soup gently simmer for 5 minutes.

Step 4

Add the mushrooms and cherry tomatoes to the pot. Cook for 3-4 minutes until they begin to soften.

Step 5

Stir in the fish sauce, brown sugar, and fresh lime juice. Taste and adjust seasoning as needed to balance the salty, sweet, sour, and spicy flavors.

Step 6

Gently add the shrimp to the soup and cook for 2-4 minutes, or just until they turn pink and opaque. Be careful not to overcook the shrimp.

Step 7

If adding optional Thai chilies for more spice, stir them in at this point.

Step 8

Remove the pot from the heat and discard the lemongrass stalks and kaffir lime leaves. Ladle the soup into bowls.

Step 9

Garnish each bowl with freshly chopped cilantro. Serve hot with jasmine rice or rice noodles on the side, if desired.

Nutrition Facts

Serving size	2224.4 grams (2224.4g)

Amount per serving	% Daily Value*
Calories	1211

Total Fat 6.30g	8%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 0.00g
Cholesterol 851mg	284%
Sodium 5536mg	241%
Total Carbohydrate 172.90g	63%
Dietary Fiber 6.60g	24%
Total Sugars 49.80g
Protein 130.20g	260%

Vitamin D 14IU	70%
Calcium 588mg	45%
Iron 22mg	123%
Potassium 4574mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.5%

Protein: 41.0%

Carbs: 54.5%