Thai Coconut Curry Soup With Shrimp

Thai coconut curry soup with shrimp is one of those dishes that instantly transport you to a world of vibrant, aromatic flavors.

This soup isn’t just a meal—it’s a celebration of zesty lime, fragrant lemongrass, and rich coconut milk, all perfectly blended with the delicate sweetness of shrimp.

Each spoonful feels like a warm embrace, with a balance of savory, sweet, and spicy notes that keep you coming back for more.

I first came across a version of this soup at a local Thai restaurant, and it quickly became a favorite.

The creamy coconut base combined with the bold red curry and fresh ingredients like ginger and basil made it impossible to forget.

Ever since then, I’ve made it at home countless times, tweaking the recipe to match my own taste.

It’s simple enough to make any day of the week yet feels special enough for a dinner gathering.

If you’re looking for a dish that’s fresh, flavorful, and easy to prepare, this Thai coconut curry soup with shrimp might just become your new go-to.

Table of Contents

Shrimp Thai Coconut Curry Soup Recipe

Ingredients

2 tablespoons avocado oil (or any other vegetable oil)
2-inch piece of fresh ginger, sliced thinly (about ¼ inch thick)
2 stalks lemongrass, cut into 1-inch pieces
1 tablespoon red curry paste
32 oz chicken broth (or vegetable broth for a vegetarian version)
3 tablespoons fish sauce (or use soy sauce as an alternative)
1 tablespoon brown sugar
40 oz coconut milk (unsweetened)
½ lb mushrooms (shiitake or brown mushrooms work best)
2 lbs shrimp, peeled and deveined
3 tablespoons fresh lime juice
½ teaspoon salt
½ cup fresh cilantro, chopped
¼ cup fresh basil, thinly sliced
2 kaffir lime leaves (optional, but recommended)

Instructions

Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and red curry paste. Stir and cook for about 3 minutes to release the amazing flavors.
Gradually pour in the chicken broth, and toss in the kaffir lime leaves (if using). Stir everything together and bring it to a simmer. Add the brown sugar and fish sauce (or soy sauce), and let the soup simmer gently for 20 minutes to let the flavors meld together.
Add the mushrooms and coconut milk, continuing to simmer for another 10 minutes to allow the mushrooms to soften and the soup to thicken slightly.
Stir in the shrimp and cook for 5-10 minutes, or until the shrimp turn pink and are no longer translucent. Be sure to remove the kaffir lime leaves, lemongrass, and ginger slices before serving.
Finish the soup by stirring in the fresh lime juice and salt. Garnish with cilantro and basil for a burst of freshness.

Tips For Making Thai Coconut Curry Soup With Shrimp

Making the perfect Thai coconut curry soup with shrimp is easier than it sounds! Here are some helpful tips to ensure your soup turns out just right:

Adjust the Spice: If you like it spicier, add more red curry paste or some chili flakes. For a milder version, start with a small amount of curry paste and taste as you go.
Use Fresh Ingredients: Fresh lemongrass, ginger, and lime leaves will give the soup a more authentic and vibrant flavor compared to dried or pre-packaged options.
Don’t Overcook the Shrimp: Shrimp cooks quickly, so be sure to add them towards the end of the cooking process. Overcooked shrimp can become tough and chewy.
Taste as You Go: Always taste the soup before serving. You might need to adjust the seasoning by adding more salt, sugar, or lime juice to balance the flavors.
Simmer, Don’t Boil: For the best flavor, let the soup simmer gently rather than boiling. Boiling can cause the coconut milk to curdle, affecting the texture.

Variations For Thai Coconut Curry Soup With Shrimp

Want to mix it up? Here are some variations you can try to make this soup your own:

Chicken: Swap out the shrimp for chicken breast or thighs, cut into bite-sized pieces.
Vegetarian: Skip the shrimp and use tofu or extra vegetables like bell peppers, carrots, or sweet potatoes for a hearty, plant-based version.
Noodles: Add some rice noodles or even udon noodles for a more filling dish.
Different Mushrooms: If you don’t have shiitake mushrooms, try using cremini, button mushrooms, or oyster mushrooms for a different texture and flavor.
Spicy Kick: For an extra spicy version, add some sliced fresh chilies or a dash of chili paste.

What To Serve With Thai Coconut Curry Soup With Shrimp?

Looking for the perfect side dishes to go with your soup? Here are some simple options:

Jasmine rice
Steamed vegetables
Thai spring rolls
Cucumber salad
Thai fried rice
Grilled or steamed fish
Crusty bread or flatbreads

How To Store Thai Coconut Curry Soup With Shrimp?

Storing leftovers? Here’s how to keep your soup fresh:

In the Refrigerator: Let the soup cool down to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
In the Freezer: Although freezing is possible, it can change the texture of the shrimp and coconut milk. If you do freeze it, store it in an airtight container for up to 2 months. When reheating, do so gently over low heat to avoid curdling the coconut milk.
Reheating: To reheat, warm it on the stovetop over low heat, stirring occasionally. You may need to add a little water or broth if the soup has thickened too much.

How To Thicken Coconut Curry Soup?

If you find that your coconut curry soup is too thin and you want it to have a richer, creamier texture, here are a few simple ways to thicken it:

Add Coconut Milk: If your soup is too thin, adding more coconut milk can help thicken it while keeping the coconut flavor intact. Be sure to stir it in and simmer for a few extra minutes.
Use a Thickening Agent: You can mix a small amount of cornstarch or flour with water to create a slurry, then stir it into the soup. Let it simmer for a few minutes to allow it to thicken.
Puree Some of the Soup: Blend part of the soup in a blender and return it to the pot. This will help create a thicker texture while maintaining the soup’s flavors.
Add Mashed Potatoes or Sweet Potatoes: Adding mashed potatoes or sweet potatoes to the soup will help thicken it naturally. These vegetables blend well and will also add a mild sweetness.
Use Ground Nuts: Almonds, cashews, or other ground nuts can thicken the soup and add richness. You can blend them into a paste before adding them to the soup.

How To Reduce The Strong Taste Of Coconut In Soup?

Coconut milk can have a strong flavor that might overpower the other ingredients in your curry soup. If you want to tone it down, here are some easy ways to balance the flavor:

Add More Acid: Adding a splash of lime juice or tamarind can help cut through the richness of coconut milk, balancing the flavor.
Use More Spices: Spices like ginger, garlic, or lemongrass can help mask the coconut flavor and bring in more complexity. Increase the amount of these spices to add depth.
Dilute with Broth or Water: If the coconut taste is too strong, you can dilute the soup with extra chicken broth or vegetable stock. This will reduce the coconut flavor without sacrificing too much texture.
Incorporate Fresh Herbs: Fresh herbs like cilantro, basil, and mint can add freshness and brightness to the soup, helping to balance out the coconut.
Add Sweetness: A little bit of brown sugar or honey can help mellow out the coconut flavor. Just be careful not to add too much—start with a small amount and taste as you go.