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This vibrant coconut shrimp soup brings the tropics to your table with minimal effort. It balances creamy coconut milk, bright herbs, and plump shrimp in a comforting, aromatic broth. You’ll love how this coconut shrimp soup turns a weeknight into something special.

Recipe Overview

Why You’ll Love This Coconut Shrimp Soup

Restaurant flavor, home ease: Complex-tasting broth comes together with minimal fuss.
Dreamy texture contrast: Tender shrimp float in a silky, luxurious broth.
Highly adaptable: Easily adjust spice levels or add your favorite veggies.
Comforting yet light: Coconut milk adds creaminess without weighing you down.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
400 ml canned coconut milk (full-fat for best creaminess)
750 ml chicken or vegetable broth
1 stalk lemongrass, bruised and cut into 3-inch pieces
3 cloves garlic, minced
1 small onion, thinly sliced
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp grated fresh ginger
1-2 red chilies, sliced (adjust to your heat preference)
2 tbsp vegetable oil
Handful fresh cilantro, chopped
Handful fresh Thai basil leaves
Salt to taste

Tools: A large pot or Dutch oven, a sharp knife, a cutting board, and a wooden spoon.

Notes: A little goes a long way with the aromatics—don’t skip the lemongrass, ginger, or garlic. Full-fat coconut milk is key for a luxuriously creamy texture.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	18 g
Carbs:	12 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip bruising the lemongrass. Simply give it a few good whacks with the back of your knife—this releases its incredible citrusy oils and allows that beautiful flavor to infuse the broth more effectively.
Use raw, not pre-cooked, shrimp. You’ll be adding them towards the end, and cooking them directly in the hot broth ensures they stay plump, juicy, and don’t become rubbery. Trust me, the texture difference is huge.
Full-fat coconut milk is non-negotiable for creaminess. Light coconut milk will make the soup taste watery and less rich. For that indulgent, restaurant-style body, go for the good stuff—it’s worth the extra calories.
Have your herbs and lime ready to go. These are your finishing touches, and they add a crucial burst of freshness right at the end. Adding them too early can cause them to wilt and lose their vibrant flavor and color.

How to Make Coconut Shrimp Soup

Step 1: Start by preparing your aromatics. Mince the garlic, thinly slice the onion, grate the ginger, and bruise the lemongrass stalk. Bruising is simple—just place the flat side of your knife on the stalk and press down firmly until it cracks slightly. This little trick unlocks so much more flavor.

Step 2: Heat the vegetable oil in your large pot over medium heat. Add the sliced onion and cook for about 3-4 minutes, until it starts to soften and become translucent. You’ll notice a lovely sweet aroma beginning to develop.

Step 3: Add the minced garlic, grated ginger, and sliced chilies to the pot. Stir constantly for about 1 minute—just until fragrant. Be careful not to burn the garlic, as it can turn bitter. This step is all about building a flavorful base for your soup.

Step 4: Pour in the chicken or vegetable broth and add the bruised lemongrass pieces. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows the lemongrass to fully infuse the broth with its citrusy notes.

Step 5: Now, stir in the coconut milk and fish sauce. Let the soup come back to a gentle simmer. You’ll see the broth turn a beautiful creamy, pale color. Give it a taste and add a pinch of salt if needed—remember, the fish sauce is already quite salty.

Step 6: Add the raw shrimp to the simmering broth. They cook very quickly—in just 2-3 minutes, you’ll see them turn pink and opaque. The trick is to remove the pot from the heat as soon as they’re cooked through to prevent them from becoming tough.

Step 7: Stir in the fresh lime juice, then turn off the heat. Finally, fold in the chopped cilantro and Thai basil leaves. The residual heat will wilt the herbs perfectly, releasing their incredible fragrance into the soup.

Step 8: Ladle the soup into bowls immediately, making sure each serving gets plenty of shrimp and that aromatic broth. I like to garnish with an extra lime wedge and a few more herb leaves for a fresh, vibrant finish.

Storage & Freshness Guide

Fridge: Cool completely, then store in an airtight container for up to 2 days.
Freezer: Freeze broth base only (without shrimp, herbs, or lime) for up to 1 month.
Reviving: Gently reheat, then add raw shrimp to cook through and fresh herbs/lime at the end.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky grains are perfect for soaking up every last drop of the flavorful coconut broth.
Fresh summer rolls — Their cool, crisp texture and light rice paper wrapper provide a lovely contrast to the warm, rich soup.
Stir-fried morning glory — A classic Asian green dish with garlic and chili that adds a wonderful savory and slightly bitter counterpoint.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the coconut milk beautifully, cleansing the palate between bites.
Fresh lemongrass tea — Serving this hot or iced enhances the citrusy themes in the soup and feels incredibly refreshing.
A light lager — The crisp, clean bubbles of a beer like a Singha or Tsingtao work wonderfully to balance the soup’s creamy and spicy elements.

Something Sweet

Mango with sticky rice — The sweet, creamy coconut notes in the dessert echo the soup’s flavors, creating a harmonious and satisfying end to the meal.
Lychee sorbet — Its floral, delicate sweetness and icy texture are a perfect, light palate cleanser after the savory and aromatic soup.
Coconut panna cotta — A silky, cool dessert that doubles down on the coconut theme in the most delightful, elegant way.

Top Mistakes to Avoid

Overcooking the shrimp. I’ve messed this up before too… adding them too early or letting them boil for too long turns them rubbery and tough. They only need 2-3 minutes in the hot broth.
Using light coconut milk. It simply doesn’t have the fat content to create a luxuriously creamy broth. Your soup will taste thin and lack that satisfying, rich mouthfeel.
Adding the lime juice too early. If you add it while the soup is still boiling, the high

Coconut Shrimp Soup

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Thai, asian

Servings 4

Total Time 35 minutes

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Make this easy Coconut Shrimp Soup recipe in just 35 minutes for a creamy, aromatic, and comforting meal. Get the step-by-step guide and cook it tonight!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
400 ml canned coconut milk (full-fat for best creaminess)
750 ml chicken or vegetable broth
1 stalk lemongrass (bruised and cut into 3-inch pieces)
3 cloves garlic (minced)
1 small onion (thinly sliced)
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp grated fresh ginger
1-2 red chilies (sliced (adjust to your heat preference))
2 tbsp vegetable oil
Handful fresh cilantro (chopped)
Handful fresh Thai basil leaves
Salt (to taste)

Instructions

01
Start by preparing your aromatics. Mince the garlic, thinly slice the onion, grate the ginger, and bruise the lemongrass stalk. Bruising is simple—just place the flat side of your knife on the stalk and press down firmly until it cracks slightly. This little trick unlocks so much more flavor.
02
Heat the vegetable oil in your large pot over medium heat. Add the sliced onion and cook for about 3-4 minutes, until it starts to soften and become translucent. You'll notice a lovely sweet aroma beginning to develop.
03
Add the minced garlic, grated ginger, and sliced chilies to the pot. Stir constantly for about 1 minute—just until fragrant. Be careful not to burn the garlic, as it can turn bitter. This step is all about building a flavorful base for your soup.
04
Pour in the chicken or vegetable broth and add the bruised lemongrass pieces. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows the lemongrass to fully infuse the broth with its citrusy notes.
05
Now, stir in the coconut milk and fish sauce. Let the soup come back to a gentle simmer. You'll see the broth turn a beautiful creamy, pale color. Give it a taste and add a pinch of salt if needed—remember, the fish sauce is already quite salty.
06
Add the raw shrimp to the simmering broth. They cook very quickly—in just 2-3 minutes, you'll see them turn pink and opaque. The trick is to remove the pot from the heat as soon as they're cooked through to prevent them from becoming tough.
07
Stir in the fresh lime juice, then turn off the heat. Finally, fold in the chopped cilantro and Thai basil leaves. The residual heat will wilt the herbs perfectly, releasing their incredible fragrance into the soup.
08
Ladle the soup into bowls immediately, making sure each serving gets plenty of shrimp and that aromatic broth. I like to garnish with an extra lime wedge and a few more herb leaves for a fresh, vibrant finish.