Indulge in the vibrant flavors of this Tropical Thai Coconut Shrimp Soup, a perfect blend of creamy coconut milk and succulent shrimp! In just 30 minutes, learn how to create this delicious dish with easy-to-follow steps. Packed with fragrant herbs, fresh vegetables, and zesty lime, it's a delightful treat for any meal. Click through to explore the full recipe and make this aromatic soup tonight!
1 lb (450g) large shrimp, peeled and deveined
1 can (14 oz) coconut milk
4 cups chicken or vegetable broth
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 stalks lemongrass, smashed and cut into large pieces
1 red chili, sliced (adjust for spice level)
1 bell pepper, thinly sliced
2 cups mushrooms, sliced (shiitake or oyster preferred)
1 tablespoon fish sauce
Juice of 2 limes
Fresh cilantro, for garnish
Salt, to taste
![- 1 lb (450g) large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 4 cups chicken or vegetable broth - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 stalks lemongrass, smashed and cut into large pieces - 1 red chili, sliced (adjust for spice level) - 1 tablespoon fish sauce - Juice of 2 limes - 1 bell pepper, thinly sliced - 2 cups mushrooms, sliced (shiitake or oyster preferred) - Fresh cilantro, for garnish The blend of these ingredients makes your soup truly special. The large shrimp adds a sweet flavor and a firm texture. Coconut milk brings creaminess and a tropical taste. The chicken or vegetable broth provides a savory base. Now, let’s talk about the aromatics. Onions, garlic, and ginger create a fragrant start. Lemongrass and red chili contribute layers of flavor. Fish sauce and lime juice add depth and brightness. In the veggie section, bell peppers provide crunch and color. Mushrooms add earthiness and umami. Finally, fresh cilantro gives a pop of freshness on top. This vibrant mix makes the soup not just tasty but also visually appealing. You can find the full recipe for this delightful dish to guide you in making it at home. First, I heat the vegetable oil in a large pot over medium heat. I add the finely chopped onion and sauté it. I cook until the onion turns translucent, which takes about 3 to 4 minutes. Next, I stir in the minced garlic and grated ginger. I let them cook for one minute until they smell amazing. Then, I add the smashed lemongrass and sliced red chili to the pot. I stir these for 2 minutes to let their flavors fill the air. Now it’s time for the broth. I pour in 4 cups of chicken or vegetable broth. I bring it to a gentle simmer. I let it cook for about 10 minutes. This helps all the flavors blend together. After that, I remove the lemongrass pieces. I lower the heat and add the coconut milk. I mix it well to combine. With the base ready, I add the shrimp, bell pepper, and mushrooms. I let them simmer until the shrimp turns pink and the veggies soften. This takes about 4 to 5 minutes. I then season the soup with fish sauce and fresh lime juice. I taste it and add salt if needed. Finally, I stir everything to ensure all the flavors meld together. For the full recipe, you can check out the complete instructions above. To make your Thai coconut shrimp soup shine, use fresh ingredients. Fresh shrimp, herbs, and veggies bring a bright taste. Visit your local market for the best picks. You can also customize the spice level to suit your taste. Start with one red chili for mild heat. If you love spice, add more chili or a dash of chili flakes. Remember, you can always add spice, but it’s hard to take it away! Perfectly cooked shrimp are key in this dish. Cook them just until they turn pink. This usually takes about 4 to 5 minutes. If you overcook them, they can get tough. To enhance flavors, let your aromatics sauté well. This means cooking the onion, garlic, and ginger until they smell great. Adding lemongrass and chili early releases their oils. It gives your soup a deep, rich flavor. Try the full recipe for a delightful cooking experience! {{image_2}} You can switch shrimp for chicken or tofu. Chicken gives a hearty flavor. Just cut it into bite-sized pieces. Cook it until it’s no longer pink. Tofu is a great choice for a vegan option. Use firm tofu and cut it into cubes. Sauté it until golden for added texture. If you want to explore other seafood, consider fish or scallops. Fish like snapper or cod work well. Just be careful not to overcook them. Scallops add a sweet flavor but cook fast, so keep an eye on them! You can easily swap out bell peppers and mushrooms. Zucchini or carrots can add a nice crunch. They cook well and absorb all the great flavors too. Green beans or snap peas are also tasty options. They add color and a fresh bite to the soup. For seasonal veggies, think about using squash in fall. In summer, fresh corn or green peppers can brighten the dish. Always choose what looks fresh at the market. This way, you enhance the taste and nutrition of your soup. To make the soup dairy-free, use coconut milk as your base. This keeps it creamy without any dairy. You can also try almond or oat milk, but coconut milk gives the best flavor. If you want a low-sodium option, look for low-sodium broth. You can also use water and add fresh herbs for flavor. This way, you keep it healthy and tasty without the extra salt. For a full list of ingredients and detailed steps, check the Full Recipe. To keep your Thai Coconut Shrimp Soup fresh, use airtight containers. Glass or plastic containers work great. Make sure to let the soup cool down before sealing it. This helps prevent moisture build-up inside. Store your leftovers in the fridge for up to three days. When it's time to enjoy your soup again, the best way to reheat it is on the stove. Pour the soup into a pot over medium heat. Stir it gently to avoid sticking. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. Be careful not to overcook the shrimp. They can turn rubbery if heated too long. Heat just until warm, and enjoy your delicious soup! For the full recipe, check out the [Full Recipe]. Making Thai Coconut Shrimp Soup is quick and easy. It takes about 15 minutes to prep and 15 minutes to cook. In total, you will spend only 30 minutes to enjoy this dish. Yes, you can prepare this soup ahead of time. Just make the soup and store it in the fridge. It stays fresh for about three days. When you are ready to eat, simply reheat it on the stove. This makes meal prep easy and saves time. This soup pairs well with several side dishes. You can serve it with jasmine rice or rice noodles for a hearty meal. Fresh spring rolls or a light salad also make great companions. These sides will balance the flavors and add texture to your meal. The spice level in this soup is adjustable. The red chili adds heat, but you can control it. If you want less spice, use half a chili or remove the seeds. For more heat, add extra chili. This way, everyone can enjoy the soup at their preferred spice level. This blog post explored making Thai Coconut Shrimp Soup. We covered key ingredients, like shrimp and coconut milk, as well as aromatics that add rich flavors. I shared step-by-step instructions to guide your cooking. You learned tips for enhancing taste and ways to customize your soup. We also discussed variations, storage techniques, and answered common questions. Now, you have all the tools to create a delicious bowl of soup. Enjoy the process and don’t hesitate to experiment with flavors!](https://mydishspin.com/wp-content/uploads/2025/07/51b7c353-d848-4467-86f6-1c556ae63892-250x250.webp)