Coconut-Lemongrass Thai Shrimp Soup

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Thai soup featuring tender shrimp in a rich coconut and lemongrass broth with fresh herbs and a hint of spice. This Thai-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined shrimp
14 oz can coconut milk
3 cups chicken broth
2 stalks, bruised and cut into 3-inch pieces lemongrass stalks
1-inch piece, sliced thinly galangal
4 leaves, torn kaffir lime leaves
2, smashed (optional) Thai bird’s eye chilies
2 tbsp fish sauce
2 tbsp lime juice
1 tsp sugar
1 cup, sliced mushrooms
1/4 cup, chopped cilantro leaves
2 stalks, sliced diagonally green onions

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Instructions

Step 1: In a large pot, combine 3 cups chicken broth, 14 oz coconut milk, 2 bruised lemongrass stalks cut into 3-inch pieces, 1-inch sliced galangal, 4 torn kaffir lime leaves, and 2 smashed Thai bird’s eye chilies (optional). Bring to a simmer over medium heat and cook for 15 minutes to infuse the broth.
Step 2: Remove and discard the lemongrass, galangal, lime leaves, and chilies. Add 1 cup sliced mushrooms and simmer for 5 minutes until tender.
Step 3: Add 1 lb peeled and deveined shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque.
Step 4: Stir in 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tsp sugar. Adjust seasoning to taste.
Step 5: Remove from heat and garnish with 1/4 cup chopped cilantro and 2 sliced green onions. Serve hot with steamed jasmine rice.