This Easy Thai Shrimp Soup is a quick and flavorful trip to Thailand in a bowl! It features succulent shrimp simmered in a rich, creamy coconut milk broth infused with fragrant ginger, red curry paste, and lemongrass. I love how this recipe delivers authentic Thai flavors with minimal effort, making it perfect for a weeknight dinner or a cozy night in. It’s warm, comforting, and packed with deliciousness.
Why You’ll Love This Thai Shrimp Soup
- Authentic Thai Flavors: The combination of coconut milk, red curry paste, fish sauce, lemongrass, and lime creates a vibrant and authentic Thai taste.
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Creamy and Comforting: The full-fat coconut milk creates a rich and satisfyingly creamy broth.
- Customizable: Easily adjust the spice level or add your favorite vegetables.
- Flavorful: A delicious balance of savory, sweet, sour, and spicy notes.
Ingredients for Thai Shrimp Soup
Here’s what you’ll need to make this flavorful soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Vegetable oil (Oil)
- Fresh ginger, grated (Aromatic)
- Red curry paste (Spice Paste)
- Lemongrass stalk, minced (optional) (Aromatic)
- Vegetable broth (or seafood stock) (Liquid)
- Fish sauce (Condiment)
- Coconut milk (canned) (Dairy Alternative)
- Shrimp, shelled (Shellfish)
- Fresh lime juice (Acid)
- Fresh cilantro, chopped (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Thai Shrimp Soup as is, but here are a few ideas for variations:
- Add Noodles: Stir in some cooked rice noodles at the end for a heartier soup.
- Different Protein: Use chicken, tofu, or fish instead of shrimp.
- Add More Vegetables: Toss in some sliced mushrooms, bell peppers, snow peas, or bamboo shoots.
- Make it Spicier: Add more red curry paste or a pinch of cayenne pepper.
- Add Kaffir Lime Leaves: For an even more authentic flavor, add a few torn kaffir lime leaves while the broth simmers (remove before serving).
How to Make Thai Shrimp Soup
Let me show you how easy it is to make this Easy Thai Shrimp Soup:
Sauté Aromatics
- I heat the vegetable oil in a large pot or Dutch oven over medium heat.
- I add the grated ginger, red curry paste, and minced lemongrass (if using).
- I cook and stir in the hot oil for 1 minute until fragrant.
Simmer Broth
- I gradually stir in the vegetable broth.
- Then I stir in the fish sauce.
- I reduce the heat to low and simmer the soup for 15 minutes to allow the flavors to meld.
Add Coconut Milk and Shrimp
- I add the coconut milk and the shelled shrimp to the pot.
- I cook and stir until the shrimp are cooked through (they will turn pink and opaque), about 5 minutes. Be careful not to overcook the shrimp.
Finish and Serve
- I stir in the fresh lime juice.
- I season with salt if needed (the fish sauce is already salty).
- I garnish with chopped fresh cilantro.
- Serve
Tips and Tricks for the BEST Thai Soup
Here are my secrets for making this soup truly exceptional:
- Use Full-Fat Coconut Milk: This provides the richest flavor and creamiest texture.
- Don’t Overcook the Shrimp: Shrimp cooks very quickly. Add them at the end and cook just until they turn pink and opaque.
- Fresh Ginger and Lemongrass: Fresh aromatics provide the best flavor.
- Adjust Curry Paste: Red curry pastes vary in heat level. Start with the recommended amount and add more if you like it spicier.
- Balance Flavors: Taste the soup before serving and adjust the fish sauce (salty/umami), lime juice (sour), and potentially a tiny bit more sugar (sweet) if needed to achieve the perfect balance.
How to Serve
This Thai Shrimp Soup is delicious served:
- On its Own: A flavorful and satisfying light meal.
- With Rice: Serve with a side of steamed jasmine rice.
- With Noodles: Add cooked rice noodles directly to the bowls before ladling the soup over top.
- Garnished: Top with extra cilantro, lime wedges, sliced red chilies, or chopped peanuts.
Make Ahead and Storage
You can prepare the broth base (up to step 2) ahead of time and store it in the refrigerator. Add the coconut milk and shrimp just before serving. Leftover soup can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the shrimp.
FAQs about Thai Shrimp Soup
- Can I make this vegetarian/vegan?
- Yes! Use vegetable broth, substitute tofu or extra vegetables for the shrimp, and use a vegan fish sauce alternative or soy sauce/tamari.
- Where can I find lemongrass and red curry paste?
- You can find these ingredients in the international aisle of most supermarkets or at Asian grocery stores.
- Is this soup very spicy?
- The heat level depends on the red curry paste and whether you add extra chili. You can adjust it to your preference.
Enjoy this quick, easy, flavorful, and comforting Easy Thai Shrimp Soup! It’s a perfect taste of Thailand for any night of the week.
Print
Easy Thai Shrimp Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: Thai
Description
This Thai Shrimp Soup is a quick, easy, and incredibly flavorful soup featuring a creamy coconut milk broth infused with red curry paste, ginger, lemongrass, and lime. Tender shrimp cook quickly in the fragrant broth, making this a perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon vegetable oil (or coconut oil)
- 2 tablespoons fresh ginger, grated or minced
- 2 teaspoons Thai red curry paste
- 1 stalk lemongrass, tough outer layers removed, bottom bruised, and minced (optional, see notes)
- 4 cups vegetable broth or seafood stock (low-sodium recommended)
- 3 tablespoons fish sauce
- 3 (13.5-ounce) cans full-fat unsweetened coconut milk, stirred well
- 1/2 pound raw shrimp, shelled and deveined (any size)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt, to taste (optional)
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the grated ginger, red curry paste, and minced lemongrass (if using). Cook, stirring constantly, for about 1 minute, until fragrant.
- Add Broth and Simmer: Gradually stir in the vegetable broth (or seafood stock). Add the fish sauce. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld.
- Add Coconut Milk and Shrimp: Stir in the coconut milk until well combined. Add the shelled and deveined shrimp to the pot. Cook, stirring occasionally, just until the shrimp are pink, opaque, and cooked through, about 5 minutes. Do not overcook the shrimp.
- Finish and Serve: Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and season with salt, if needed (fish sauce is already salty). Ladle the soup into bowls and garnish generously with chopped fresh cilantro. Serve immediately.
Notes
- Ginger: Freshly grated or minced ginger provides the best flavor.
- Red Curry Paste: Adjust the amount of red curry paste based on your desired spice level and the brand you are using (spice levels vary).
- Lemongrass (Optional): Lemongrass adds a distinct citrusy aroma. To prepare, remove the tough outer layers, smash the bottom bulbous part with the side of a knife to release its oils, and then mince finely. If you can’t find fresh lemongrass, you can omit it.
- Coconut Milk: Use full-fat, unsweetened coconut milk from a can for the richest flavor and creamiest texture. Stir it well before using.
- Shrimp: Use raw, shelled, and deveined shrimp. Any size will work, but adjust cooking time slightly for very large or very small shrimp.
- Fish Sauce: This adds essential salty and umami flavor to Thai dishes.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Cook just until they turn pink and opaque to avoid a rubbery texture.
- Serving Suggestions: Serve this soup on its own or with a side of jasmine rice.
- Storage: Store leftovers.