Thai Shrimp Soup is a bright and tasty bowl filled with plump shrimp, fragrant herbs, and a touch of spice that wakes up your taste buds. The combination of fresh lemongrass, ginger, and lime gives it that fresh, zesty kick, while coconut milk adds a smooth and gentle creaminess. It’s a perfect mix of comforting and refreshing all in one bowl.
I love making this soup on chilly evenings when I want something light but still satisfying. It’s super quick to throw together, which means I get to eat it faster! One little tip I always follow is to add fresh cilantro and extra lime juice just before serving—it really lifts the flavors and makes every spoonful feel special.
When I serve Thai Shrimp Soup, I usually pair it with a bowl of steamed jasmine rice to soak up all the delicious broth. Friends always ask for seconds because it feels like such a warm, cozy hug in a bowl without being too heavy. This is the kind of soup that you’ll find yourself craving again and again, and it’s a real crowd-pleaser every time.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I prefer medium to large shrimp for a good bite. If shellfish isn’t an option, try firm white fish or chicken instead.
Lemongrass, Galangal & Kaffir Lime Leaves: These give the soup its unique Thai flavor. If you can’t find galangal, fresh ginger is a fine substitute. Dried lime leaves can also work but fresh adds more aroma.
Coconut Milk: Use full-fat canned coconut milk for a creamy texture. Light coconut milk will make the soup less rich but still tasty. If allergic, try almond milk, though it will change the flavor.
Fish Sauce & Lime Juice: Fish sauce adds saltiness and umami, while lime juice gives the soup its bright tang. For a vegetarian version, use soy sauce or tamari instead of fish sauce.
Rice Noodles (Optional): I love adding rice noodles for a filling meal. You can skip them or swap with glass noodles or even cooked rice for variation.
How Do You Balance the Flavors in Thai Shrimp Soup?
The magic of this soup is in balancing sour, salty, sweet, and spicy flavors. Here’s how I manage it:
- Start with fish sauce and lime juice but add these gradually.
- Taste often—add a little more lime juice for extra tang or fish sauce for saltiness until it feels right.
- The teaspoon of sugar helps soften the sharp edges, so don’t skip it.
- If the soup gets too spicy, add a splash of coconut milk to mellow the heat.
Remember, small adjustments make a big difference. Take your time tasting, and you’ll get a beautifully balanced soup every time!
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all soup ingredients evenly.
- Sharp knife – helps you easily chop herbs, vegetables, and slice shrimp.
- Cutting board – keeps your workspace clean and makes slicing safer.
- Measuring spoons and cups – for precise seasoning with fish sauce, lime juice, and sugar.
- Strainer or slotted spoon – handy to remove lemongrass, galangal, and lime leaves before serving.
- Soup ladle – helps you serve the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or firm white fish; these soak up the broth and keep the soup light.
- Add sliced bell peppers or baby corn for extra crunch and mild sweetness.
- Include fresh basil or mint instead of cilantro for a different herbal note I enjoy.
- Mix in a spoonful of red curry paste for a spicier, richer flavor when you want more heat.
How to Make Thai Shrimp Soup
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 3 stalks lemongrass, cut into 3-inch pieces and smashed
- 3-4 slices fresh galangal or ginger
- 3-4 kaffir lime leaves, torn into pieces
- 1 cup sliced mushrooms (white or cremini)
- 1 medium tomato, cut into wedges
- 1 small onion, thinly sliced
- 1-2 Thai red chili peppers, sliced (adjust to taste)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup fresh cilantro leaves, chopped
- 4 oz (about 115g) rice noodles (optional, soaked and drained)
- Lime wedges for garnish
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. It includes 10-15 minutes to simmer the broth and infuse flavors, plus about 10 minutes to cook the shrimp and add the vegetables. If you include rice noodles, add a couple of minutes to soak and drain them beforehand.
Step-by-Step Instructions:
1. Prepare the Flavorful Broth:
Start by combining the broth, lemongrass, galangal (or ginger), and kaffir lime leaves in a large pot. Bring to a boil, then lower the heat and let it simmer gently for 10 to 15 minutes. This slow simmer helps all the wonderful Thai flavors infuse into the broth.
2. Remove the Herbs and Add Coconut Milk:
Carefully take out the lemongrass, galangal pieces, and lime leaves from the pot and set them aside. Now, pour in the creamy coconut milk and stir everything well to blend the flavors together.
3. Cook the Vegetables:
Add sliced mushrooms, tomato wedges, and onion slices to the pot. Let them simmer for about 5 minutes until they soften nicely and soak in the flavors of the soup.
4. Season the Soup:
Mix in the fish sauce, fresh lime juice, and a teaspoon of sugar. Give it a taste, then adjust the seasoning if you want it more salty or tangy—add a little more fish sauce or lime juice bit by bit.
5. Add the Shrimp and Optional Noodles:
Put the shrimp into the pot, cooking them for around 2 to 3 minutes until they turn pink and are cooked through. If you’re using rice noodles, add them now to warm them up for about a minute.
6. Final Touches and Serving:
Turn off the heat and stir in the sliced chili peppers, bean sprouts, green onions, and fresh chopped cilantro. Serve the soup hot, ladling it into bowls and garnishing with extra cilantro and lime wedges on the side for squeezing over.
Enjoy your bright and comforting bowl of Thai Shrimp Soup!
Can I Use Frozen Shrimp in This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw them completely in the fridge overnight or quickly under cold running water before cooking to ensure even cooking and the best texture.
How Can I Make This Soup Vegetarian or Vegan?
Simply swap the shrimp for firm tofu or mushrooms, and replace fish sauce with soy sauce or tamari. Use vegetable broth instead of chicken broth, and you’ll still get plenty of flavor and creaminess from the coconut milk.
Can I Prepare Thai Shrimp Soup in Advance?
You can make the broth and infuse the flavors a day ahead and refrigerate. Add shrimp and fresh herbs only when reheating to keep shrimp tender and herbs fresh. Reheat gently on the stove so it stays tasty.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove or microwave, adding a splash of broth or coconut milk if the soup is too thick.
