Thai Shrimp Soup Recipe

Thai Shrimp Soup—if you’ve ever heard of Tom Yum Goong, this is its creamy, comforting cousin. With every bite, you get the perfect balance of spicy, sour, salty, and sweet—a hallmark of Thai cooking. This soup draws inspiration from the traditional dish, blending aromatic herbs, creamy coconut milk, and tender shrimp. It’s bold, flavorful, and surprisingly easy to make at home. A warm, hearty bowl of this soup? A little slice of Thailand you can enjoy right in your own kitchen.

Recipe At a Glance

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Serves: 4
• Skill Level: Beginner-friendly

Equipment You’ll Need

• Large pot (like a Dutch oven)
• Cutting board & sharp knife
• Microplane or grater for lime zest
• Wooden spoon or spatula

Pro Tip: Want to save time? Prep your veggies and herbs ahead of time. Chopped onion, garlic, ginger, and lemongrass can be stored in airtight containers in the fridge for up to 2 days.

Ingredients

Here’s the full list of what you’ll need:

• 1 Tbsp avocado or olive oil
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp lemongrass, minced (inner stalk only)
• 1 Tbsp red curry paste
• 3 cups chicken or vegetable broth
• 1 Tbsp fish sauce
• 2 (14 oz) cans full-fat coconut milk
• 8 oz shiitake mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• Zest of 1 lime
• 1½ Tbsp lime juice (about 1 lime)
• Sea salt to taste
• Fresh cilantro and sliced scallions for garnish

Swaps & Substitutions

• No shiitake mushrooms? Go with cremini or button mushrooms.
• Can’t find red curry paste? Use serrano or jalapeño peppers for heat.
• Fish sauce not your thing? Soy sauce or tamari works well for a vegetarian spin.

How to Make It

Step 1: Start with Aromatics

Heat oil in a large pot over medium heat. Add diced onion and cook until soft and fragrant—about 3 minutes. Toss in the minced garlic, ginger, lemongrass, and curry paste. Stir it for a minute to let the flavors bloom.

Quick Tip: Don’t skip this step—it’s where the magic happens. Sautéing releases all those amazing aromas.

Step 2: Build the Flavor Base

Slowly pour in the broth while stirring to deglaze the pot. Add the fish sauce, bring it to a simmer, and let everything mingle for about 10 minutes.

Watch For: The broth should turn a vibrant orange from the curry paste. That’s when you know it’s ready for the next step.

Step 3: Add Coconut Milk & Veggies

Stir in the coconut milk until it’s creamy and well combined. Toss in the mushrooms and simmer for another 5 minutes.

Avoid This Mistake: Whatever you do, don’t boil the soup after adding the coconut milk—it can separate and lose its smooth texture.

Step 4: Cook the Shrimp

Add in the peeled shrimp and let it cook gently for about 5 minutes, stirring occasionally. You’ll know it’s done when the shrimp turns pink and opaque.

Pro Tip: Shrimp cook quickly. Overcooking will make them rubbery, so keep an eye on them.

Step 5: Brighten the Flavors

Stir in the lime zest and juice to give the soup a fresh, tangy boost. Taste and add a pinch of sea salt if needed.

The Goal: A spoonful should hit all the right notes—spicy, creamy, citrusy, and savory.

Step 6: Garnish & Serve

Ladle the soup into bowls, sprinkle with cilantro and scallions, and serve with a lime wedge on the side.

Ways to Customize It

For a plant-based twist:

• Use tofu or extra veggies instead of shrimp.
• Replace fish sauce with soy sauce or tamari.

Need a low-carb option?

Swap mushrooms for zucchini noodles (zoodles).

Want more heat?

Throw in a couple of Thai chilies or a extra spoonful of curry paste.

Serving & Storing Tips

• How to Serve: Pair it with jasmine rice or crusty bread to soak up every last drop.
• Leftovers: This soup keeps well in the fridge for up to 3 days. Just reheat gently on the stove—don’t boil.
• Make-Ahead Magic: Prep the base (minus the shrimp) up to 2 days early. Add shrimp when you’re ready to eat.

Here’s the thing about this Thai Shrimp Soup: It’s both exotic and comforting, making it perfect for a cozy dinner or even a dinner party. With a few staple ingredients and some easy steps, you’ll have a dish that feels like a homemade vacation to Thailand.

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