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a creamy Thai coconut shrimp soup in a wide bowl, pink shrimp and mushrooms in a pale golden broth, garnished with cilantro, red chili slices, and lime wedges, on a light linen surface, natural light, shallow depth of field, landscape orientation

Thai Coconut Shrimp Soup

A silky coconut broth with shrimp, lemongrass, lime, and a little chili heat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 stalk lemongrass bruised
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp red curry paste
  • 4 cups chicken or seafood stock
  • 1 can coconut milk 14 oz
  • 2 tbsp fish sauce
  • 1 lb shrimp peeled and deveined
  • 1 cup mushrooms sliced
  • 2 tbsp lime juice
  • cilantro and lime wedges for serving

Method
 

  1. Heat the coconut oil in a pot and cook the lemongrass, ginger, and garlic for 2 minutes until fragrant.
  2. Stir in the curry paste and cook 1 minute, then pour in the stock and coconut milk.
  3. Add the fish sauce and bring to a gentle simmer for 8 minutes.
  4. Add the mushrooms and cook 3 minutes, then add the shrimp and cook 3 to 4 minutes until pink.
  5. Remove the lemongrass stalk and stir in the lime juice off the heat.
  6. Ladle into bowls and finish with cilantro and lime wedges.

Notes

Swap the shrimp for chunks of white fish or tofu if that's what you've got on hand.