Coconut-Lemongrass Thai Shrimp Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Remove and discard the lemongrass, galangal, lime leaves, and chilies. Add 1 cup sliced mushrooms and simmer for 5 minutes until tender.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque.
  4. Step 4: Stir in 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tsp sugar. Adjust seasoning to taste.
  5. Step 5: Remove from heat and garnish with 1/4 cup chopped cilantro and 2 sliced green onions. Serve hot with steamed jasmine rice.

Frequently asked questions

How long does Coconut-Lemongrass Thai Shrimp Soup take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Thai Shrimp Soup?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut-Lemongrass Thai Shrimp Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Thai Shrimp Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Thai Shrimp Soup?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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