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This Thai Shrimp Soup is a fragrant, vibrant bowl that balances spicy, sour, salty, and sweet flavors. It comes together in about 30 minutes for a weeknight meal that feels special. The aromatic broth and tender shrimp create a truly transporting experience.

Why You’ll Love This Thai Shrimp Soup

Flavor explosion: Lemongrass, lime, and chili create a bright, spicy, and deeply satisfying harmony.
Quick & straightforward: Complex flavor profile with a simple process that’s hard to mess up.
Light yet nourishing: Satisfying without being heavy, packed with lean protein and fresh herbs.
Incredibly versatile: Easily adjust spice, swap protein, or add more veggies based on what you have.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
1 liter good-quality chicken or vegetable broth
400 ml coconut milk
2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
3-4 slices galangal or fresh ginger
3-4 fresh kaffir lime leaves, torn
2-3 Thai bird’s eye chilies, lightly crushed (adjust to taste)
200 g mushrooms, sliced (straw or shiitake work well)
1 medium tomato, cut into wedges
3 tbsp fish sauce
2 tbsp fresh lime juice
1 tsp palm sugar or brown sugar
Handful fresh cilantro, chopped
Handful fresh Thai basil leaves
1 small red onion or shallot, thinly sliced

Tools: A medium-sized soup pot or Dutch oven, a fine-mesh strainer (optional but helpful), and a sharp knife.

Notes: Don’t stress if you can’t find galangal—fresh ginger works beautifully. And regarding the chilies, a little really does go a long way… you can always add more heat at the end!

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	15 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 the “bruising” step for the aromatics. Gently smashing the lemongrass stalks with the back of your knife helps release their incredible citrusy oils into the broth. It makes a world of difference in the final flavor.
Use the best broth you can find or make. Since the broth is the foundation of this soup, a good-quality, low-sodium chicken or vegetable broth will give you the best results. If you’re using a salty broth, you might want to adjust the fish sauce added later.
Your shrimp should be raw and peeled. Using pre-cooked shrimp will result in a rubbery texture. You want to add them raw so they gently poach in the hot broth, staying tender and juicy.
Taste, taste, taste as you go! The balance of salty (fish sauce), sour (lime), sweet (sugar), and spicy (chili) is personal. Adjust these elements at the end until the soup sings for you.

How to Make Thai Shrimp Soup

Step 1: Start by preparing your aromatics. Take your lemongrass stalks and, using the flat side of your knife or a heavy object, give them a good whack along their length to bruise them. This might feel a little aggressive, but it’s the secret to unlocking all that amazing flavor. Slice them into 2-3 inch pieces so they’re easier to fish out later. Do the same for your ginger or galangal—just a few gentle smacks. Tear the kaffir lime leaves in half to release their citrusy perfume.

Step 2: Now, let’s build the base of your soup. Pour the chicken or vegetable broth into your pot and bring it to a gentle simmer over medium heat. Once it’s simmering, add the bruised lemongrass, ginger, torn kaffir lime leaves, and the lightly crushed Thai chilies. Let this fragrant mixture simmer for about 10 minutes. You’ll notice the kitchen starting to smell absolutely incredible—like a Thai restaurant in the best way possible.

Step 3: While your broth is infusing, prep your other ingredients. Thinly slice the mushrooms and red onion, and cut the tomato into wedges. Have your shrimp ready to go, patted dry with a paper towel. This is also a good time to chop your cilantro and have your Thai basil leaves handy.

Step 4: After the broth has simmered for 10 minutes and is wonderfully fragrant, it’s time to add the main components. Stir in the coconut milk, followed by the fish sauce and palm sugar. Add your sliced mushrooms and let everything cook for about 3-4 minutes, until the mushrooms have softened slightly. The broth should look creamy and inviting.

Step 5: Here comes the star of the show—the shrimp! Gently add the raw shrimp and the tomato wedges to the simmering broth. The trick is to not overcook them. They’ll only need 2-3 minutes, just until they turn pink and opaque and curl up nicely. If you cook them for too long, they’ll become tough, so keep a close eye.

Step 6: Turn off the heat. Now, stir in the fresh lime juice. This is where the soup really comes to life—the acidity brightens everything up. Finally, fold in most of your fresh cilantro and Thai basil, saving a little for garnish. Taste the broth. Does it need more salt? Add a dash more fish sauce. More tang? A squeeze more lime. More heat? You can add a sprinkle of chili flakes now.

Step 7: To serve, you can use a slotted spoon to fish out the larger pieces of lemongrass, ginger, and lime leaves if you prefer. I sometimes leave a piece or two in for presentation. Ladle the soup into deep bowls, making sure everyone gets plenty of shrimp, mushrooms, and that glorious broth. Top with the remaining fresh herbs and a few thin slices of red onion for a fresh, crunchy contrast.

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 2 days.
Freezer: Freeze broth (without shrimp and herbs) for up to 3 months.
Reviving: Gently reheat on stove; add fresh herbs and lime juice after warming.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — A small bowl on the side is perfect for soaking up the extra broth. Its delicate floral aroma complements the soup’s bold flavors without competing.
Fresh Summer Rolls — Their cool, crisp texture and light peanut dipping sauce provide a wonderful contrast to the hot, spicy soup.
Thai Green Papaya Salad — The sharp, tangy, and crunchy salad cuts through the richness of the coconut milk and adds a refreshing element to the meal.

Drinks

A Crisp Lager — The clean, effervescent quality of a light beer helps cleanse the palate between spicy, flavorful bites.
Thai Iced Tea — Its creamy sweetness and strong tea flavor are a classic pairing that beautifully balances the soup’s heat and acidity.
Citrus-Infused Sparkling Water — For a non-alcoholic option, the bubbles and citrus notes are incredibly refreshing against the rich and spicy broth.

Something Sweet

Mango with Sticky Rice — It’s the quintessential Thai dessert. The sweet, creamy mango and slightly salty coconut rice are the perfect, comforting end to this vibrant meal.
Coconut Ice Cream — A simple scoop of rich coconut ice cream continues the tropical theme and soothes the palate after the chili heat.
Lychees Chilled in Their Syrup — Light, floral, and refreshing, these are a beautifully simple way to finish on a sweet and juicy note.

Top Mistakes to Avoid

Mistake: Boiling the soup after adding the coconut milk. A vigorous boil can cause the coconut milk to separate and become oily instead of staying creamy and smooth. Keep it at a gentle simmer.
Mistake: Overcooking the shrimp. I’ve messed this up before too… it’s so easy to do! Shrimp cook in just 2-3 minutes. The moment they turn pink and opaque, they’re done. Any longer and they turn rubbery.
Mistake: Adding the lime juice too early. If you add the lime juice at the beginning and let it cook, its bright, fresh flavor will cook out and turn bitter. Always stir it in right at the end, off the heat.
Mistake: Not tasting and adjusting at the end. The balance of salty, sour, sweet, and spicy is everything in Thai food. Your fish sauce, lime, sugar, and chili levels might need a final tweak to make it perfect for you.

Expert Tips

Tip: Make a double batch of the infused broth base and freeze it. You can have a quick weeknight soup ready by just thawing the broth, bringing it to a simmer, and adding fresh shrimp and herbs.
Tip: For a clearer, more refined broth, strain out the lemongrass, galangal, and lime leaves after the initial simmering stage before adding the coconut milk. It’s a pro move for a cleaner presentation.
Tip: If you can’t find fresh kaffir lime leaves, the zest of one regular lime can work in a pinch. It won’t be exactly the same, but it will provide a lovely citrus backbone.
Tip: For an extra layer of flavor, quickly sear your shrimp in a hot pan for just 30 seconds per side before adding them to the soup. This adds a subtle caramelized note that’s just divine.

FAQs

Can I make this soup ahead of time?
You can prepare the infused broth base (through Step 2) a day in advance and store it in the fridge. I’d wait to add the coconut milk, shrimp, and fresh herbs until you’re ready to serve. Gently reheat the broth, then proceed with the remaining steps. This ensures your shrimp are perfectly tender and your herbs stay bright and fresh.

What can I use instead of shrimp?
Absolutely! Thinly sliced chicken breast, firm white fish like cod or halibut, or even scallops would be fantastic. For a vegetarian version, use cubed tofu and maybe some extra vegetables like bell peppers or baby corn. Just adjust the cooking time accordingly—chicken will take a bit longer than shrimp to cook through.

My soup isn’t spicy enough. How can I fix it?
No problem! The easiest fix is to add a bit more heat at the end. You can stir in some crushed red pepper flakes, a squirt of Sriracha, or even a finely minced fresh chili. Let it sit for a minute to infuse. For a more integrated heat, you could simmer a fresh, split chili in the broth for the last 5 minutes of cooking.

Is there a substitute for fish sauce?
If you’re vegetarian or just don’t have any, you can use light soy sauce or tamari. The flavor profile will be slightly different—fish sauce has a unique umami depth—but soy sauce will still provide the necessary salty, savory element. You could also try a teaspoon of vegan Worcestershire sauce for complexity.

Why is my coconut milk curdling or separating?
This usually happens if the soup comes to a hard boil after the coconut milk is added. Coconut milk is an emulsion, and high heat can break it. Always keep the soup at a gentle simmer once the coconut milk is in. If it does separate, a vigorous whisking can sometimes bring it back together, and honestly, it will still taste great!

Thai 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 Thai Shrimp Soup in 30 minutes! A fragrant, spicy-sour broth with coconut milk and tender shrimp. Get the authentic recipe and cook it tonight!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
1 liter good-quality chicken or vegetable broth
400 ml coconut milk
2 stalks fresh lemongrass (bruised and cut into 2-inch pieces)
3-4 slices galangal or fresh ginger
3-4 fresh kaffir lime leaves (torn)
2-3 Thai bird’s eye chilies (lightly crushed (adjust to taste))
200 g mushrooms (sliced (straw or shiitake work well))
1 medium tomato (cut into wedges)
3 tbsp fish sauce
2 tbsp fresh lime juice
1 tsp palm sugar or brown sugar
Handful fresh cilantro (chopped)
Handful fresh Thai basil leaves
1 small red onion or shallot (thinly sliced)

Instructions

01
Start by preparing your aromatics. Take your lemongrass stalks and, using the flat side of your knife or a heavy object, give them a good whack along their length to bruise them. This might feel a little aggressive, but it’s the secret to unlocking all that amazing flavor. Slice them into 2-3 inch pieces so they’re easier to fish out later. Do the same for your ginger or galangal—just a few gentle smacks. Tear the kaffir lime leaves in half to release their citrusy perfume.
02
Now, let’s build the base of your soup. Pour the chicken or vegetable broth into your pot and bring it to a gentle simmer over medium heat. Once it’s simmering, add the bruised lemongrass, ginger, torn kaffir lime leaves, and the lightly crushed Thai chilies. Let this fragrant mixture simmer for about 10 minutes. You’ll notice the kitchen starting to smell absolutely incredible—like a Thai restaurant in the best way possible.
03
While your broth is infusing, prep your other ingredients. Thinly slice the mushrooms and red onion, and cut the tomato into wedges. Have your shrimp ready to go, patted dry with a paper towel. This is also a good time to chop your cilantro and have your Thai basil leaves handy.
04
After the broth has simmered for 10 minutes and is wonderfully fragrant, it’s time to add the main components. Stir in the coconut milk, followed by the fish sauce and palm sugar. Add your sliced mushrooms and let everything cook for about 3-4 minutes, until the mushrooms have softened slightly. The broth should look creamy and inviting.
05
Here comes the star of the show—the shrimp! Gently add the raw shrimp and the tomato wedges to the simmering broth. The trick is to not overcook them. They’ll only need 2-3 minutes, just until they turn pink and opaque and curl up nicely. If you cook them for too long, they’ll become tough, so keep a close eye.
06
Turn off the heat. Now, stir in the fresh lime juice. This is where the soup really comes to life—the acidity brightens everything up. Finally, fold in most of your fresh cilantro and Thai basil, saving a little for garnish. Taste the broth. Does it need more salt? Add a dash more fish sauce. More tang? A squeeze more lime. More heat? You can add a sprinkle of chili flakes now.
07
To serve, you can use a slotted spoon to fish out the larger pieces of lemongrass, ginger, and lime leaves if you prefer. I sometimes leave a piece or two in for presentation. Ladle the soup into deep bowls, making sure everyone gets plenty of shrimp, mushrooms, and that glorious broth. Top with the remaining fresh herbs and a few thin slices of red onion for a fresh, crunchy contrast.