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.