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Thai Shrimp Soup Recipe

Thai Shrimp Soup Recipe
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This Thai Shrimp Soup brings a medley of bold flavors to your table—spicy, creamy, tangy, and completely satisfying. With shrimp swimming in a rich coconut milk broth infused with red curry and fresh herbs, it’s the perfect quick dinner for any weeknight. Ready in just 30 minutes, simple to make, and packed with Thai-inspired goodness.

Ingredients

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

Optional Substitutions

  • Substitute shiitake mushrooms with button or cremini mushrooms.
  • No red curry paste? Serrano peppers can bring the heat.
  • Swap fish sauce for tamari to make it vegetarian.

Instructions

Step 1: Sauté Aromatics

Heat oil in a large stockpot over medium heat. Add diced onion and cook until softened (3 minutes). Stir in garlic, ginger, lemongrass, and red curry paste. Let them sizzle for about 1 minute until fragrant.

Step 2: Build the Broth

Pour in the broth while stirring, scraping up any bits from the bottom of the pot. Add fish sauce and simmer gently for 10 minutes to let the flavors blend.

Step 3: Add Coconut Milk & Mushrooms

Stir in the coconut milk until smooth. Toss in the mushrooms and simmer for another 5 minutes until tender.

Key Tip: Keep the heat low to preserve the milk’s creamy texture—don’t let it boil.

Step 4: Cook the Shrimp

Add shrimp to the pot and cook gently until pink and opaque, about 5 minutes. Stir occasionally but avoid overcooking.

Step 5: Finish with Lime & Garnish

Stir in lime zest and juice to brighten the flavor. Taste and adjust seasoning with salt if needed. Ladle soup into bowls, garnish with cilantro and scallions, and serve!

Notes

Serving Ideas

  • Pair the soup with jasmine rice or serve alongside crunchy spring rolls.
  • Add lime wedges for an extra zesty kick.

Storage & Reheating

  • Refrigerate leftovers in a sealed container for up to 3 days.
  • Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if the soup thickens.

Find it online: https://paleo.recipes/thai-shrimp-soup/