Thai Shrimp Soup is a bright and comforting bowl packed with tender shrimp, fresh herbs, and a flavorful, spicy broth that warms you up just right. This soup often features coconut milk, lime juice, and a gentle kick of chili, making every spoonful lively and refreshing. It’s a beautiful mix of creamy, tangy, and spicy that feels like a little escape to Thailand in your kitchen.
I love making Thai Shrimp Soup when I want something light but still exciting to eat. The shrimp cook quickly, and the herbs like cilantro and Thai basil add freshness that brightens up the whole dish. I usually add a splash of lime at the end because that extra zing makes all the flavors pop even more. It’s a great soup to keep on hand when you want a quick meal that feels special without too much effort.
One of my favorite ways to enjoy this soup is with some warm jasmine rice on the side or even poured over it to soak up all the delicious broth. It’s also perfect as a starter for a gathering, or a cozy dinner on a chilly evening. This soup always reminds me of casual dinners with friends, where the flavors are strong but the mood is relaxed and happy.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work fine here. I usually buy medium-sized peeled and deveined shrimp to save time. If you’re allergic or prefer something else, firm fish or chicken pieces can be good swaps.
Coconut Milk: This adds creaminess and balances the spice. Use light coconut milk for a lighter soup or full-fat for richness. If you’re avoiding coconut, a splash of heavy cream can be a substitute, but it changes the flavor.
Lemongrass & Kaffir Lime Leaves: These give the soup its fresh, citrusy aroma. If you can’t find fresh lemongrass, frozen or dried versions work. For kaffir lime leaves, dried or frozen can substitute, but fresh is always best.
Fish Sauce: This adds salty depth and umami. For vegetarians, soy sauce or tamari with a touch of seaweed can be a good alternative.
Thai Red Chilies: The heat comes from these, but adjust to your taste or swap for milder chili flakes if you prefer less spice.
How Do I Get the Best Flavor from Lemongrass and Kaffir Lime Leaves?
These fragrant herbs are key but take a bit of care to release their flavors:
- Smash the lemongrass: Use the back of a knife or a rolling pin to bruise the stalks. This helps release their oils into the broth.
- Tear Kaffir lime leaves: Tear them by hand to release the aromas instead of just dropping them whole.
- Simmer gently: Add these to your broth early and let them steep at low heat for about 10 minutes to infuse their citrus notes without bitterness.
- Remove before serving: These are tough and fibrous, so take them out before adding delicate ingredients like shrimp.
These small steps make your soup taste truly authentic and fresh. I always find the broth smells amazing after this!
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all the ingredients evenly.
- Slotted spoon – helps you remove lemongrass and lime leaves easily without losing broth.
- Knife and cutting board – for chopping garlic, chilies, mushrooms, and herbs neatly.
- Ladle – makes serving the soup without spilling easy and neat.
- Measuring spoons – to get fish sauce, lime juice, and sugar just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap shrimp for firm white fish or chicken pieces if you want a milder protein that soaks up the broth well.
- Add sliced baby corn or bell pepper for a sweet crunch and more color in the soup.
- Stir in a handful of spinach or bok choy near the end for extra greens and freshness.
- Try replacing Thai red chilies with milder chili flakes if you prefer less heat but still want a bit of spice.
How to Make Thai Shrimp Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices galangal or fresh ginger
- 3 cloves garlic, minced
- 2-3 Thai red chilies, sliced (adjust to taste)
- 1 cup mushrooms, sliced (such as button or shiitake)
- 1 small onion, thinly sliced
- 1 cup cooked rice noodles (optional)
- 2 tbsp fish sauce
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp sugar
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh Thai basil or regular basil leaves
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 20 minutes to cook, for a total of 30 minutes. It’s a quick and satisfying meal that’s great for busy days!
Step-by-Step Instructions:
1. Make the Broth:
In a large pot, combine your broth with lemongrass, kaffir lime leaves, and galangal (or ginger). Bring it all to a boil, then lower the heat and let it simmer for about 10 minutes. This lets the flavors infuse into the broth nicely.
2. Add Vegetables and Aromatics:
Take out the lemongrass, lime leaves, and galangal with a slotted spoon. Next, add minced garlic, sliced onion, mushrooms, and sliced red chilies to the broth. Let them cook gently for around 5 minutes until the veggies soften.
3. Stir in Coconut Milk and Seasonings:
Pour in the coconut milk, fish sauce, and sugar. Return the soup to a gentle simmer over medium heat, mixing everything well so the flavors combine evenly.
4. Cook the Shrimp and Noodles:
Add your shrimp to the pot. Cook them for 3-5 minutes until they turn pink and firm. If you’re using rice noodles, toss them in now to warm through.
5. Finish and Serve:
Remove the pot from heat and stir in fresh lime juice for a bright tang. Ladle the soup into bowls, sprinkle chopped cilantro and basil on top, then add some freshly ground black pepper to taste. Serve hot and enjoy your delicious Thai Shrimp Soup!
Can I Use Frozen Shrimp for This Soup?
Yes, frozen shrimp works perfectly! Just thaw them completely in the refrigerator overnight or quickly under cold running water before cooking. Make sure to pat them dry to avoid extra moisture in the soup.
Can I Make Thai Shrimp Soup Ahead of Time?
Absolutely! You can prepare the broth and veggies a day ahead and store it in the fridge. Add the shrimp and fresh herbs just before serving to keep their texture and flavor vibrant.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove over low heat and add a splash of broth or water if it’s too thick.
What Can I Substitute for Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, try adding a small amount of lime zest to mimic the citrus aroma. Dried or frozen kaffir lime leaves work too, but fresh gives the best flavor.
