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Thai Coconut Shrimp Soup Recipe

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4.6 from 9 reviews

This Thai Coconut Shrimp Soup is a flavorful and aromatic dish featuring succulent shrimp simmered in a creamy coconut milk broth infused with lemongrass, kaffir lime leaves, Thai chili peppers, and fresh vegetables. Perfectly balanced with a hint of lime juice and garnished with fresh cilantro, it's an ultimate comfort soup with authentic Thai flavors.

Ingredients

Seafood

  • 1 pound shrimp, peeled and deveined

Broth Base

  • 1 can (13.5 ounces) coconut milk
  • 4 cups chicken or vegetable broth

Flavorings

  • 1 stalk lemongrass, chopped
  • 3-4 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 2-3 Thai chili peppers, chopped (adjust to taste)

Vegetables

  • 1 cup mushrooms, sliced
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved

Finishing Touches

  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste

Instructions

  1. Heat the Broth: In a large pot over medium heat, add the chicken or vegetable broth and bring it to a simmer to start building the soup base.
  2. Add Lemongrass and Lime Leaves: Stir in the chopped lemongrass and kaffir lime leaves to infuse the broth with aromatic Thai flavors. Let it simmer for about 5 minutes.
  3. Incorporate Vegetables: Add the sliced mushrooms, bell pepper, and halved cherry tomatoes to the pot. Continue simmering for another 5 to 7 minutes until the vegetables become tender but still retain some texture.
  4. Add Coconut Milk: Slowly pour in the coconut milk while stirring to combine it evenly with the broth. Allow it to simmer gently for 2 to 3 minutes to meld the flavors.
  5. Season the Soup: Stir in the fish sauce, sugar, and chopped Thai chili peppers. Taste and adjust the seasoning with salt and pepper according to your preference.
  6. Add Shrimp: Gently add the peeled and deveined shrimp into the pot. Cook for about 2 to 3 minutes until they turn pink and opaque, ensuring they are cooked through but still tender.
  7. Finish with Lime Juice: Remove the pot from heat and squeeze in the fresh lime juice. Stir well to combine the brightness of the lime with the creamy soup.
  8. Garnish and Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro. Serve immediately for the best flavor and freshness.

Notes

  • For a vegetarian version, substitute shrimp with tofu and use vegetable broth and vegan fish sauce alternatives.
  • Adjust the number of Thai chili peppers based on your heat preference; removing seeds can reduce spiciness.
  • Adding other vegetables such as baby corn or snap peas can enhance texture and nutrition.
  • If kaffir lime leaves or lemongrass are unavailable, use lime zest and a small amount of ginger as substitutes.
  • Serve with steamed jasmine rice or rice noodles for a complete meal.

Find it online: https://sweetworldtastes.com/thai-coconut-shrimp-soup-recipe/