Thai Shrimp Soup
Thai Shrimp Soup is a bright and flavorful bowl packed with tender shrimp, fresh herbs, and a hint of spice that wakes up your taste buds. The warm broth carries…
Tip: save now, cook later.Thai Shrimp Soup is a bright and flavorful bowl packed with tender shrimp, fresh herbs, and a hint of spice that wakes up your taste buds. The warm broth carries a perfect balance of coconut milk creaminess and zesty lemongrass and lime, making every spoonful refreshing and comforting at the same time.
I love making this soup when I want something quick but still special. The mix of ingredients like ginger, garlic, and chili gives it a little kick that feels just right, and I usually add a handful of fresh cilantro on top for that fresh finish. It’s one of those dishes where the flavors come together effortlessly, and I find myself going back for more.
My favorite way to serve this soup is with a side of jasmine rice or just on its own when I want something light yet satisfying. It’s easy to imagine sharing it with friends on a chilly evening or making it for a simple weeknight dinner that feels a bit fancy without much fuss. This soup always feels like a little warm hug in a bowl.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. Just make sure to thaw frozen shrimp completely and pat dry for the best texture. If you prefer, you can swap for scallops or firm white fish.
Lemongrass & Kaffir Lime Leaves: These give the soup its distinctive citrusy aroma. If you can’t find kaffir lime leaves, a bit of lime zest or extra lime juice can partly replace it. Dried lemongrass is another option if fresh isn’t available.
Galangal or Ginger: Galangal is traditional and has a sharper, pine-like flavor, but ginger is a great substitute and easier to find. Thin slices infuse the broth nicely without overpowering it.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Light coconut milk can be used to reduce calories but may result in a thinner soup. For a non-dairy, less creamy version, try using coconut water or broth alone.
Fish Sauce: This ingredient brings salty depth and umami. If you’re vegetarian or don’t have fish sauce, substitute soy sauce or tamari, though the flavor will be milder.
How Can I Make the Broth Taste Deep and Flavorful?
The broth is the heart of this soup, and its flavor comes from simmering key aromatics properly:
- Start by simmering lemongrass, kaffir lime leaves, galangal (or ginger), and garlic in the broth for at least 10 minutes. This extraction time lets the flavors fully infuse without boiling hard.
- Strain the broth to keep it clear and smooth, which improves both taste and presentation.
- Add coconut milk after straining and heat gently. Avoid boiling once coconut milk is added to prevent curdling.
- Balance salty, sour, and sweet by adjusting fish sauce, lime juice, and sugar at the end. Taste often to hit your perfect mix.
Taking your time with these steps gives the soup a layered, fresh, and satisfying flavor every time.
Equipment You’ll Need
- Large pot – perfect for making the soup and letting flavors blend well.
- Fine mesh strainer – helps remove lemongrass and galangal for a clear broth.
- Sharp knife – makes it easy to slice veggies and peel shrimp cleanly.
- Cutting board – a sturdy surface to prep all your ingredients safely.
- Wooden spoon or ladle – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or tofu for a different protein that soaks up the broth nicely.
- Add fresh spinach or baby bok choy at the end for extra greens and mild flavor.
- Use mushrooms like shiitake or enoki for a deeper umami taste.
- Mix in a spoonful of red curry paste for a spicier, richer broth twist.
How to Make Thai Shrimp Soup
Ingredients You’ll Need:
Shrimp & Broth:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
Aromatics and Vegetables:
- 2 stalks lemongrass, trimmed and smashed
- 3 kaffir lime leaves, torn into pieces (optional)
- 1 thumb-sized piece galangal or ginger, sliced thinly
- 3 cloves garlic, minced
- 1-2 red Thai chilies, sliced (adjust heat to taste)
- 1 cup mushrooms, sliced (button or oyster)
- 1 small onion, thinly sliced
Seasonings and Garnishes:
- 1 tbsp fish sauce
- 2 tsp lime juice (adjust to taste)
- 1 tsp brown sugar
- A handful of fresh cilantro, chopped
- Rice noodles or vermicelli, soaked or cooked as package directs
- Lime wedges for garnish
- Optional: chili flakes or powder to sprinkle on top
Time Needed
You’ll spend about 10 minutes preparing ingredients and simmering the broth, plus 10 minutes cooking the soup. Total time is around 20 minutes, making this a quick and flavorful meal option.
Step-by-Step Instructions:
1. Make the Broth
In a large pot, combine the broth with lemongrass, kaffir lime leaves, galangal or ginger, and garlic. Bring this mixture to a boil, then lower the heat and simmer for about 10 minutes. This helps all the wonderful flavors infuse into the broth.
2. Strain and Add Coconut Milk
Strain out the solids from the broth so it’s clear and smooth. Return the clear broth to the pot. Stir in the coconut milk and gently bring it back to a simmer, avoiding a hard boil to keep the coconut milk from curdling.
3. Season and Add Vegetables
Stir in fish sauce, lime juice, and brown sugar. Adjust these seasonings to balance salty, sour, and sweet to your preference. Add the sliced onions, mushrooms, and red chilies, then simmer gently for 3-5 minutes until vegetables soften.
4. Cook the Shrimp and Prepare Noodles
Add the shrimp to the pot and cook for 2-3 minutes just until they turn pink and are opaque. Avoid overcooking to keep them tender. If you’re using rice noodles or vermicelli, add them to the soup now or serve alongside.
5. Serve and Garnish
Ladle the soup into bowls and garnish with fresh chopped cilantro, a sprinkle of chili flakes if you like extra heat, and lime wedges on the side for squeezing. Enjoy your tasty, creamy, and fragrant Thai Shrimp Soup!
Can I Use Frozen Shrimp for This Soup?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or submerge in cold water for a quicker option. Pat dry to avoid extra water in the soup.
How Can I Make This Soup Spicier or Milder?
Adjust the number of Thai chilies to your preference—use fewer for milder or add more (including chili flakes) for extra heat. Removing the seeds from the chilies also reduces spiciness.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the shrimp tender and avoid overcooking.
Can I Prepare This Soup Ahead of Time?
Absolutely! Prepare the broth and vegetables a day ahead, then add shrimp and noodles just before serving to keep everything fresh and avoid overcooking.
