Thai Shrimp Soup
Pull Up a Chair: Let’s Talk Thai Shrimp Soup
I’ll be honest: the first time I tried to make Thai Shrimp Soup, I made a bit of a mess—spilled coconut milk literally everywhere (pro tip: watch your pouring hand). But oh man, when that comforting steam hit my face and I took that first spoonful, I felt like I was right back at that tiny diner in Phuket, rain tapping on the tin roof, and my friend Lina insisting “just one more bowl, we’ll split it!” Of course, she didn’t split anything; her appetite’s legendary. Anyway, this soup’s become my go-to rainy day comfort. If you’ve never tried it homemade, you’re in for a treat, or at least a vaguely organized kitchen disaster (but worth it, promise).
Why You’ll Love This Bowl (Trust Me)
I make this when I’ve had one of those days – where only something tangy, creamy, and a bit spicy will do the trick. My family just goes bananas (shrimp?) for this, usually hovering near the stove with spoons before I even get the bowls out. And when I’m under the weather? Forget chicken noodle, this is the soup I crave. (To be honest, sometimes the hardest part is not slurping it straight from the pot. I have—once, maybe twice—but that’s a story for another day.)
And you know that feeling when you want something special but aren’t up for fancy chef vibes? This soup does the trick. Though yes, peeling shrimp is still my culinary nemesis. Deep breaths.
Gathering Up Your Ingredients (Swaps Welcome!)
- 300g (about 10.5 oz) raw shrimp (peeled and deveined — or keep tails on for drama, like my aunt does)
- 1 (400ml/14oz) can coconut milk (full-fat is lush, but I sometimes use light… nobody seemed to notice)
- 750ml (about 3 cups) chicken or vegetable broth (homemade if I’m being good, store-bought the rest of the time)
- 2 stalks lemongrass (bash it with the butt of your knife, or honestly, the jarred stuff works in a pinch)
- 2 tbsp Thai red curry paste (I use Mae Ploy, but any paste is fine – my grandmother insisted on homemade, but who’s got the time?)
- 3-4 lime leaves (fresh is best, but don’t stress if all you’ve got is zest from 1 lime instead)
- A hunk of ginger (around an inch, sliced thin; more if you want a kick)
- 200g mushrooms (button, shiitake, or whatever’s lurking in the fridge)
- 2 tbsp fish sauce (or soy sauce if you’re playing it safe for vegetarians)
- 1 tbsp brown sugar (I’ve used honey, maple syrup, and… white sugar, when desperate)
- Juice of 2 limes (roll ‘em first to get the juice out – or microwave for 10 seconds; it helps!)
- Red chili (optional, sliced — unless you live dangerously like my uncle, who adds three)
- A handful of fresh cilantro (or Thai basil if you can find it; but cilantro’s classic)
- Rice (to serve – or just eat straight, no judgment here)
How I Actually Cook This (No Judgment)
- Prep your flavor base. Pop a big pot on the hob and heat a splodge of oil (any, but coconut smells amazing). Toss in ginger, lemongrass, and red curry paste; let it sizzle a bit. I love the moment the paste hits the heat—feels like instant teleportation to Thailand. If it looks weird here, don’t worry; it sorts itself out. Give it about a minute.
- Coconut milk time. Pour it in gently unless you fancy mopping coconut off the counter like me. Remember to give the can a shake before opening. Stir, inhale, try not to drool.
- Broth and extras. Add your broth, lime leaves, sugar, and fish sauce. Bring to a gentle simmer—not a volcanic boil. Chuck in those mushrooms now too; they soak up all the flavors. Lid half-on, let it do its thing for 7-10 minutes.
- Shrimp goes in. Plop your shrimp straight in (defrost them first if they’re frozen—trust me, icy soup isn’t a thing). About 3-4 minutes later, when the shrimp turns pink and curls up, it’s done. Don’t leave them much longer or they go a bit rubbery (I’ve learned the hard way).
- Lime and chili magic. Off the heat, squeeze in your lime juice and toss in some chili if you like a kick. I sneak a taste here (okay, maybe two) to see if it needs more fish sauce or sugar.
- Serve and scatter. Spoon into bowls, scatter cilantro all over. Eat! (Actually, let it cool a little unless you’re immune to lava soup.)
Notes: Things I’ve Learned on the Job
- Don’t overcook the shrimp. Seriously. Unless you think rubber is a food group…
- Lemongrass outer leaves can be tough — I fish ‘em out before serving, but have forgotten before. You probably will too at some point. No big deal, just warn your eaters.
- I think this soup tastes better the next day. The flavors somehow get cozy overnight.
- Sugar? Go easy at first. It’s much harder to un-sweeten a soup (trust me, I’ve tried—did not work out well).
Some Variations I’ve Tried (Results May Vary)
- Swapped shrimp for chicken—pretty tasty, but missing that seaside vibe.
- Used tofu instead of seafood, with veggie broth—actually, I find it works better if the tofu is pan-fried first so it doesn’t go all soft.
- Accidentally doubled the curry paste once; spicy enough to knock your socks off (my brother ate it anyway, show-off).
- Tried adding noodles—okay, but made the soup a bit stodgy. On second thought, I prefer it with plain rice on the side.
Equipment I Use (or Fake It If Needed)
- Big saucepan or soup pot (if you don’t have one, any deep-ish pan does in a pinch, just go slow to avoid splashes)
- Sharp-ish knife (it doesn’t have to be fancy, though life is easier if it’s not duller than a butter knife)
- Can opener—unless you’ve mastered the wild art of opening cans with a spoon (I haven’t, but there’s always that one friend!)
Keeping Leftovers (If There Are Any)
So here’s the thing: technically, you can pop leftovers in an airtight container in the fridge for a couple days. But honestly, in my house it never lasts more than a day! Just remember, the shrimp gets a bit chewier after reheating, so I sometimes pick them out and add fresh ones if I’m feeling fancy. Freezing? Eh, coconut milk doesn’t love it, but you do you.
How I Like to Serve It (Family Style)
Honestly, I just pile bowls high, throw extra lime wedges and cilantro on the table, and let everyone sort themselves out. Sometimes we serve it with jasmine rice—it soaks up all that broth in the best way. My cousin insists on a fried egg on the side. Weirdly, it works.
Things I Learned the Hard Way (Pro Tips-ish)
- I once tried rushing the shrimp step and regretted it, because they turned to little pink erasers. Go slow!
- Don’t add lime juice at the start or it turns the soup a bit bitter. Wait till you’ve turned off the heat.
- If you forget to bash the lemongrass, it’s just, well, grassy. Give it a proper whack for max flavor.
- If you’re using dried lime leaves (sometimes all I can get), toss in an extra one for oomph.
Real-Life FAQ (Stuff People Have Actually Asked Me)
- Can I use frozen shrimp? Totally. Just thaw ‘em and pat dry first — otherwise your soup gets a bit watery. Learned that one last winter.
- I can’t find lemongrass, is it hopeless? Naw! Use a strip of lemon peel and extra lime juice. It’s not exactly right but nobody will know besides you (and me, if you invite me, which you totally should).
- Is this super spicy? Only if you want it to be. Skip the chili, use mild curry paste. Or, if you’re like my mate Steve, dump half a jar in and sweat it out.
- Cilantro tastes like soap to me. Can I skip it? Absolutely, mate. Thai basil, chopped spring onions, or nothing at all. It’s your bowl.
- How do I make it vegetarian? Sub veggie broth, skip shellfish, use tofu or hearty veggies. Easy peasy. (Tofu tip: coat in cornflour and fry for a little crust.)
And oh—if your kitchen smells like a street market in Bangkok? That’s how you know you’ve nailed it. Now, pour yourself a bowl, take a picture (or don’t), and enjoy!
Ingredients
- 1 lb (450 g) medium shrimp, peeled and deveined
- 4 cups (950 ml) chicken broth
- 1 can (14 oz/400 ml) coconut milk
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1 tablespoon fresh ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 2-3 Thai chilies, sliced (optional, for heat)
- 1 tablespoon brown sugar
- Fresh cilantro and sliced green onions for garnish
Instructions
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1In a large pot, combine chicken broth, lemongrass, kaffir lime leaves, and ginger. Bring to a simmer over medium heat for 5-7 minutes to release the flavors.
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2Add coconut milk, mushrooms, fish sauce, brown sugar, and Thai chilies (if using). Simmer for another 5 minutes.
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3Add shrimp to the pot and cook for 3-4 minutes, until the shrimp are pink and opaque.
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4Stir in lime juice and adjust seasoning with more fish sauce or lime juice if desired.
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5Remove lemongrass stalks and lime leaves. Ladle soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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