Thai Coconut Shrimp Soup

This easy Thai Coconut Shrimp Soup is so delicious, but it also leaves plenty of room for tweaking, so you can make it the way you like. I love Thai food, but my preferences aren’t always the same as my family. For example, I like to kick up the heat a bit, but not all of my kids like their food quite as spicy, so I serve this flavorful soup with sliced Thai chilies and a bottle of sriracha; everyone can adjust the heat to their own liking.

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Thai Coconut Shrimp soup

The perfect Thai Coconut Soup. This recipe calls for shrimp, but you can substitute chicken, fish, or some other type of seafood. Adjust the heat to your preference. The flavorful broth makes this a wonderful soup the whole family will enjoy.

Servings

Ingredients

• 1 Tbsp vegetable oil
• 2 Tbsp grated fresh ginger
• 2 stalks fresh lemongrass, cut into 1-inch pieces
• 1 Tbsp red curry paste
• 4 cups chicken broth
• 3 Tbsp fish sauce
• 1 Tbsp light brown sugar
• 3 13.5 ounce cans coconut milk
• 1/2 lb fresh shitake mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• 2 Tbsp fresh lime juice
• Kosher salt, to taste
• 1/4 cup fresh cilantro
• Thai chili peppers, thinly sliced, optional
• 2 limes, quartered, optional
• sriracha, optional

Servings Ingredients 1 Tbsp vegetable oil 2 Tbsp grated fresh ginger 2 stalks fresh lemongrass, cut into 1-inch pieces 1 Tbsp red curry paste 4 cups chicken broth 3 Tbsp fish sauce 1 Tbsp light brown sugar 3 13.5 ounce cans coconut milk 1/2 lb fresh shitake mushrooms, sliced 1 lb medium shrimp, peeled and deveined 2 Tbsp fresh lime juice Kosher salt, to taste 1/4 cup fresh cilantro Thai chili peppers, thinly sliced, optional 2 limes, quartered, optional sriracha, optional

Instructions

1. In a large pot, add the oil and heat over medium heat. When the oil begins to shimmer, add the ginger, lemongrass pieces, and curry paste; cook in the oil for 1 minute. Add the chicken broth, stirring continually. Stir in the fish sauce and light brown sugar; let simmer for about 15 minutes, stirring often. Add the coconut milk and sliced mushrooms; continue cooking, stirring often, until the mushrooms are soft and tender, about 5 minutes.
2. Add the shrimp; cook, stirring frequently, until they are no longer translucent, about 3 to 5 minutes. Add the lime juice and stir in. Season to taste with salt. Remove lemongrass pieces before serving. Garnish with fresh cilantro.
3. Serve with thinly sliced Thai chili peppers, lime, and sriracha, if desired.

Recipe Notes

Variations:

Cut 1 lb of chicken into 1-inch cubes and substitute for the shrimp.

Add sliced red or green bell peppers.

Add rice noodles, cooked according to package directions, before serving.

Add a scoop of rice to a bowl, then ladle the soup over the rice. Delicious and filling.

 

*Lemongrass is available in many Asian markets. If you can't find it, you can substitute lemongrass paste.