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Top-down view of a white ceramic bowl filled with creamy orange Thai Coconut Shrimp Soup and fresh garnishes.

Thai Coconut Shrimp Soup: The Ultimate Creamy 30-Minute Meal

A luxurious Thai Coconut Shrimp Soup featuring succulent jumbo shrimp in a silky, pale orange coconut broth. This 30-minute recipe is perfectly balanced with lemongrass, lime, and a hint of spice for a restaurant-quality dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 pound (450g) Jumbo Shrimp peeled, deveined, tails-on
  • 2 cans (800ml) Full-Fat Coconut Milk
  • 2 cups (480ml) Chicken or Vegetable Stock
  • 1 tablespoon (15g) Thai Red Curry Paste
  • 2 stalks Lemongrass bruised
  • 2 inches (5cm) Ginger sliced into rounds
  • 2 tablespoons (30ml) Fish Sauce
  • 2 Limes juiced, plus extra for serving
  • Fresh Cilantro, Scallions, Red Chilies for garnish

Equipment

  • 1 Large pot
  • 1 Whisk

Method
 

Preparation
  1. Heat oil in a large pot. Sauté lemongrass, ginger, and red curry paste for 2-3 minutes until fragrant and the oil turns orange.
  2. Add coconut milk and stock. Bring to a gentle simmer for 10 minutes to infuse flavors. The broth should be opaque and silky.
  3. Add jumbo shrimp to the simmering liquid. Cook for 3-4 minutes until pink and opaque. Do not boil vigorously.
  4. Remove from heat. Stir in lime juice and fish sauce. Garnish with scallions, chili rounds, and cilantro sprigs before serving.

Notes

Use full-fat coconut milk for the thickest, most ad-worthy texture.
Remove lemongrass and ginger slices before serving for a smoother eating experience.