There’s nothing quite like a warm bowl of thai soup shrimp to brighten your day and fill your home with incredible aromas. This recipe delivers a vibrant, delicious, and incredibly easy Thai shrimp soup that tastes like it came from your favorite restaurant. Packed with fresh ingredients and fragrant spices, it’s a healthy meal ready in under 30 minutes. You’ll learn to create an authentic, comforting experience that brings the joy of simple cooking right to your kitchen table.
Table of Contents
Why You’ll Love This Thai Soup Shrimp
This thai soup shrimp recipe is more than just a meal; it’s an invitation to connect with your kitchen and create something truly special.
- Quick & Easy Weeknight Meal: Get dinner on the table in under 30 minutes.
- Bursting with Authentic Thai Flavors: A perfect balance of sweet, spicy, sour, and savory.
- Healthy and Packed with Vegetables: Nutrient-rich ingredients make this a wholesome choice.
- Customizable Spice Level: Adjust the red curry paste to suit your preference.
- Gluten-Free and Dairy-Free Friendly: Naturally accommodates common dietary needs.
- Perfect for Meal Prep: Enjoy the delicious flavors throughout the week.
Ingredients
Gathering your ingredients is the first step to creating this delightful thai soup shrimp. You’ll be amazed how simple yet profound the flavors become with these core components. This recipe focuses on fresh, readily available items that deliver an authentic taste experience, perfect for sharing with family.
- 1 Tablespoon coconut oil
- 1 large shallot or small onion, chopped
- 3 cloves garlic, pressed or minced
- 1 Tablespoon freshly grated ginger
- 3 – 4 Tablespoons red curry paste, depending on how hot you like it (Thai Kitchen recommended)
- 2 cups chicken broth
- 15 oz can coconut milk (full fat is preferred for richness)
- 1 Tablespoon gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 2 teaspoons gluten free fish sauce (Thai Kitchen recommended)
- 1 Tablespoon coconut sugar
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 lb 16/20 jumbo shrimp, peeled and deveined
- 8 oz mushrooms, very thinly sliced
- 4 cups baby spinach, roughly chopped
- 1 lime, cut in half, one half sliced into wedges
- For Serving: Cooked rice and chopped fresh cilantro
Notes & Substitutions
Feel empowered to make this recipe your own, adapting it to your family’s tastes and pantry.
- Spice Level: Start with 3 tablespoons of red curry paste for a medium heat. Add more gradually if you prefer a spicier thai soup shrimp.
- Coconut Milk: While full-fat coconut milk offers a richer, creamier texture, you can use light coconut milk for a lighter soup.
- Tamari/Soy Sauce: Tamari keeps this recipe gluten-free. If gluten isn’t a concern, regular soy sauce works perfectly.
- Greens: Feel free to swap baby spinach for other quick-cooking greens like bok choy or chopped kale.
- Protein Alternatives: If shrimp isn’t your preference, consider adding thinly sliced chicken breast or firm tofu.
Equipment
Having the right tools ready makes the cooking process smooth and enjoyable, especially for beginners.
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk (optional, for coconut milk)
How To Make Thai Shrimp Soup
Creating this flavorful thai soup shrimp is a delightful journey of aromas and tastes. Follow these steps carefully, and you’ll soon enjoy a homemade Thai masterpiece that connects everyone at your table. Remember, simple cooking often brings the most joy and strongest memories.
- Prep Ingredients: Start by preparing all your components. Chop the shallots or onion finely, mince the garlic, and grate the fresh ginger. Having everything ready before you start cooking, known as “mise en place,” will make the process much smoother and more enjoyable. Peel and devein your jumbo shrimp if they aren’t already prepared.
- Sauté Aromatics: Melt the coconut oil in a large soup pot or Dutch oven over medium heat. Add the chopped shallot or onion and sauté until it softens, which usually takes about 3-4 minutes. This step builds the aromatic foundation for your thai soup shrimp.
- Add Flavor Base: Next, add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until they become extremely fragrant, filling your kitchen with wonderful smells. Stir in the red curry paste, being careful as it may spit a bit, and continue to sauté for 1 more minute. This helps to toast the spices, deepening their flavor.
- Deglaze & Simmer: Slowly pour in the chicken broth. While pouring, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits, called “fond,” are packed with flavor and will enrich your soup.
- Build Broth: Add the full-fat coconut milk, gluten-free Tamari (or soy sauce), gluten-free fish sauce, coconut sugar, and dried basil to the pot. Stir everything together until well combined. The coconut milk creates a creamy, rich base for this comforting thai soup shrimp.
- Season & Simmer: Season the soup with salt and pepper to taste. Bring the mixture to a bubble over high heat, then reduce the heat to medium-low. Let the soup gently simmer for 10 minutes, stirring occasionally, allowing the flavors to meld beautifully.
- Cook Seafood & Veggies: Increase the heat back to high to bring the soup to a rolling boil. Carefully add the peeled and deveined jumbo shrimp, thinly sliced mushrooms, and roughly chopped baby spinach to the pot.
- Finish with Lime: Simmer the soup until the shrimp are fully cooked through, turning pink and opaque. This typically takes only 4-5 minutes. As soon as the shrimp are done, squeeze in the juice from half of the fresh lime and give it a gentle stir. The lime brightens all the flavors.
- Serve Hot: Ladle the flavorful thai soup shrimp into bowls, serving it over cooked rice. Garnish each bowl with extra chopped fresh cilantro and a few lime wedges for a fresh burst of citrus with every spoonful. Enjoy this hearty and comforting meal with your loved ones!
Pro Tips & Troubleshooting
Making this thai soup shrimp can be a truly rewarding experience. A few simple tips ensure perfect results every time.
- Spice Level: Taste your soup before adding all the curry paste. You can always add more, but you can’t take it away!
- Prevent Sticking: Make sure to really scrape the bottom of the pot when you add the broth. This ensures no delicious browned bits are left behind.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery, so remove them from heat as soon as they turn pink and opaque.
- Fresh Lime: Fresh lime juice at the end is non-negotiable! It provides a crucial burst of acidity that balances the rich flavors of this coconut thai soup shrimp.
- Coconut Milk Separation: Sometimes, coconut milk can separate in the can. Simply whisk it well before adding to the pot for a smooth consistency.
- Ingredient Prep: Doing all your chopping and measuring beforehand (mise en place) makes the cooking process stress-free and enjoyable.
Serving, Storage & Variations
This versatile thai soup shrimp offers many ways to enjoy and customize it, making it a wonderful addition to your family recipe collection.
- Serving Suggestions: This soup is wonderful served over fluffy white rice, brown rice, or even cauliflower rice for a low-carb option. You can also serve it with rice noodles or a piece of warm flatbread for dipping.
- Storage: Allow any leftover thai soup shrimp to cool completely before transferring it to an airtight container. Refrigerate promptly, and it will keep well for 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it is warmed through. Avoid boiling, especially if shrimp are already in it.
- Freezing: This soup freezes beautifully! For best results, freeze the soup without the shrimp. When you’re ready to enjoy it again, thaw the soup, reheat it on the stovetop, and then add fresh shrimp for the last 5 minutes of cooking. This ensures perfect texture.
- Protein Variations: Feel free to swap shrimp for other quick-cooking proteins. Try thinly sliced chicken breast, firm tofu cubes, or even white fish like cod or tilapia.
- Vegetable Additions: Enhance your bowl with extra veggies. Bell peppers, broccoli florets, bamboo shoots, or water chestnuts all work wonderfully.
- Spicier Kick: For those who love extra heat, add a few fresh bird’s eye chilies (sliced) or a pinch of chili flakes along with the curry paste.
- Creamier Texture: If you prefer an even richer, thicker soup, use a little more full-fat coconut milk or even a spoonful of coconut cream.
Nutrition
Knowing the nutritional value of your favorite homemade meals can be empowering. This comforting thai soup shrimp offers a balanced profile, contributing to a healthy and satisfying diet.
Per serving (5 servings):
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 14 g |
| Protein | 24 g |
| Fat | 25 g |
| Saturated Fat | 21 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Trans Fat | 0.004 g |
| Cholesterol | 148 mg |
| Sodium | 887 mg |
| Potassium | 819 mg |
| Fiber | 4 g |
| Sugar | 7 g |
| Vitamin A | 3678 IU |
| Vitamin C | 16 mg |
| Calcium | 127 mg |
| Iron | 3 mg |
Frequently Asked Questions (FAQ)
You’ve got questions about this delicious thai soup shrimp, and we’ve got answers to help you cook with confidence!
Can I use light coconut milk?
Yes, you certainly can, but full-fat coconut milk adds a luscious richness and creamy texture that truly elevates the soup.
Is this soup spicy?
As written, the recipe produces a medium-spiced soup. You can easily adjust the amount of red curry paste to make it milder or spicier to your liking.
What kind of shrimp should I use?
We recommend jumbo shrimp (16/20 count) for the best texture and a satisfying bite in every spoonful of this hearty soup.
Can I add other vegetables?
Absolutely! Many common Thai vegetables like bell peppers, bamboo shoots, or even thinly sliced carrots would be fantastic additions.
Can I use coconut cream?
Yes, you can. Using coconut cream instead of milk will result in an even richer and thicker soup, perfect for a decadent treat.
How long does this soup last?
When stored properly in an airtight container in the refrigerator, this flavorful soup will last for 3-4 days.
Final Thoughts
This thai soup shrimp recipe is more than just a meal; it’s a comforting invitation to create cherished memories in your kitchen. With its vibrant flavors, quick preparation, and incredible health benefits, it proves that delicious, homemade Thai food is well within reach. We hope this simple yet profound dish brings joy and warmth to your family table. Share your experiences in the comments below, and don’t forget to rate the recipe if you tried it!
Flavorful Thai Shrimp Soup with Coconut Milk
Ingredients
Equipment
Method
- Melt coconut oil in a large soup pot over medium heat, then sauté shallot until softened for 3-4 minutes. Add garlic and ginger, sautéing for 1-2 minutes until fragrant, then add red curry paste and sauté for 1 more minute.
- Slowly pour in chicken broth, scraping the bottom of the pot, then add coconut milk, Tamari, fish sauce, coconut sugar, dried basil, salt, and pepper to taste. Bring the soup to a bubble on high heat, then reduce to medium-low and simmer for 10 minutes, stirring occasionally.
- Increase heat to high to bring the soup to a rolling boil, then add shrimp, mushrooms, and spinach. Simmer for 4-5 minutes until the shrimp are fully cooked through, then squeeze in the juice of half a lime and stir. Serve immediately with cooked rice, lime wedges, and chopped fresh cilantro.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
