Thai Shrimp Soup
Thai Shrimp Soup is a warm and inviting dish that brings together the bright flavors of lemongrass, zesty lime, tender shrimp, and creamy coconut milk. It’s a delightful mix of…
Tip: save now, cook later.Thai Shrimp Soup is a warm and inviting dish that brings together the bright flavors of lemongrass, zesty lime, tender shrimp, and creamy coconut milk. It’s a delightful mix of spicy, sour, and slightly sweet tastes that are both refreshing and comforting. The soup usually features fresh herbs like cilantro and a bit of chili to add a gentle kick.
I love making this soup when I want something light but full of flavor. It’s one of those recipes where everything comes together quickly, and I always appreciate how the fresh ingredients make the soup feel vibrant and alive. Adding shrimp gives it just the right touch of richness without feeling heavy, which is perfect for any day you want a little lift.
My favorite way to enjoy this soup is with a wedge of lime on the side and a sprinkle of chopped peanuts for a bit of crunch. I like to eat it with jasmine rice to soak up the delicious broth, which makes it even more satisfying. It’s the kind of soup that feels special without any fuss, and it’s always a hit when I serve it to friends or family.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If you don’t eat seafood, chicken breast or firm tofu can be good swaps.
Lemongrass, Galangal, Kaffir Lime Leaves: These give the soup its classic Thai flavor. If galangal is hard to find, ginger is a good substitute. Dried kaffir lime leaves can replace fresh ones.
Coconut Milk: Adds creaminess and balances the tangy flavors. Light coconut milk is fine if you want less fat. For a dairy substitute, you could try cashew cream but it changes the taste.
Fish Sauce: This is key for salty, umami depth. For vegetarians, soy sauce or tamari works as an alternative.
Rice Noodles: Optional but traditional. You can swap with glass noodles or leave them out for a lighter soup.
How to Make the Soup Flavorful and Balanced?
The key is layering flavors and tasting as you go:
- Start by gently sautéing garlic, onion, lemongrass, galangal, chilies, and kaffir lime leaves to release their aromas.
- Simmer the broth with these aromatics so it absorbs their essence—don’t rush this step.
- Add coconut milk carefully to keep the soup creamy without overpowering the broth’s brightness.
- Season with fish sauce (or soy sauce) and palm sugar for the salty-sweet harmony.
- Finally, stir in freshly squeezed lime juice at the end for the zesty kick.
- Taste often and adjust salt, sweetness, or sourness to your liking—this makes all the difference.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking the soup evenly.
- Knife and cutting board – for chopping garlic, onion, lemongrass, and herbs easily.
- Spoon or ladle – to stir the soup and serve it without making a mess.
- Measuring spoons and cups – help keep your flavors balanced and consistent.
- Strainer or slotted spoon – handy to remove lemongrass and lime leaves before serving.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or firm tofu for a different protein that still soaks up the flavors well.
- Add sliced mushrooms for an earthy taste and extra texture.
- Use red curry paste instead of fresh chilies for a richer, spicier version.
- Top with chopped peanuts or cashews for a crunchy contrast to the smooth soup.
How to Make Thai Shrimp Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb (450g) raw shrimp, peeled and deveined
- 6 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, trimmed and smashed
- 4-5 slices galangal or ginger
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 Thai red chilies, sliced (adjust to taste)
- 3 cloves garlic, minced
- 1 small onion, sliced thin
- 1 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp palm sugar or brown sugar
- Freshly ground black pepper
- Cooking oil (for sautéing)
Optional Ingredients:
- 4 oz (115g) rice noodles
- Fresh cilantro leaves, chopped (for garnish)
- Fresh Thai basil leaves (optional)
- Lime slices (for garnish)
How Much Time Will You Need?
This Thai shrimp soup takes about 30 minutes in total. It includes prepping ingredients, simmering the broth to infuse its lovely flavors, cooking the shrimp, and optional rice noodles. It’s a quick and delicious meal for any day!
Step-by-Step Instructions:
1. Prepare the Noodles (Optional):
If you’d like noodles in your soup, soak rice noodles in warm water for about 15 minutes or cook them following package instructions. Drain and set aside.
2. Sauté the Aromatics:
In a large pot, heat a little cooking oil over medium heat. Add the minced garlic, sliced onion, smashed lemongrass, galangal or ginger slices, torn kaffir lime leaves, and sliced red chilies. Sauté for 2-3 minutes until you smell the fragrant aroma.
3. Simmer the Broth:
Pour in the chicken or vegetable broth and bring it to a boil. Then lower the heat and let it simmer for about 10 minutes, allowing the flavors to blend beautifully.
4. Add Coconut Milk and Seasonings:
Stir in the coconut milk, fish sauce, and palm sugar. Taste your broth and adjust seasoning by adding more fish sauce or sugar if needed.
5. Cook the Shrimp:
Add the shrimp into the pot and cook for 2-3 minutes until they turn pink and are cooked through.
6. Remove the Aromatics:
Take out the lemongrass stalks, galangal, and kaffir lime leaves from the soup to avoid overly strong flavors.
7. Final Touches:
Stir in freshly squeezed lime juice and ground black pepper. Adjust seasoning to your liking.
8. Serve:
Place the cooked noodles into soup bowls (if using), ladle the hot shrimp soup over them, and garnish with chopped cilantro, Thai basil leaves (optional), and lime slices on the side. Serve immediately, with extra lime wedges for squeezing if desired.
Can I Use Frozen Shrimp for This Soup?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. Thaw overnight in the fridge or quickly under cold running water in a sealed bag. Pat dry to remove excess moisture for the best texture.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the broth and prep the aromatics a day ahead. Store in the fridge and add the shrimp just before serving to keep them tender and juicy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to prevent curdling the coconut milk, stirring occasionally.
Can I Make This Soup Spicier or Milder?
Yes! Adjust the number of Thai red chilies to your heat preference, or remove the seeds for less spice. You can also add a splash of chili sauce or fresh chili slices for extra kick when serving.
