Coconut-Lemongrass Thai Soup with Shrimp
A fragrant Thai-inspired soup with tender shrimp, creamy coconut milk, and bright lemongrass notes. This thai-inspired seafood ready in about 40 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 2 stalks, bruised and cut into 3-inch pieces lemongrass stalks
- 4 slices (or substitute ginger slices) galangal slices
- 3 leaves, torn kaffir lime leaves
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2, sliced (optional) thai bird chilies
- 1 cup sliced straw mushrooms or button mushrooms mushrooms
- 1/4 cup chopped, for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 3 cups chicken broth, 1 can (13.5 oz) coconut milk, 2 bruised and cut lemongrass stalks, 4 slices galangal, and 3 torn kaffir lime leaves. Bring to a simmer over medium heat and cook gently for 15 minutes to infuse flavors.
- Step 2: Strain the broth to remove lemongrass, galangal, and lime leaves, then return the clear broth to the pot. 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 the shrimp turn pink and opaque.
- Step 4: Stir in 2 tbsp fish sauce, 2 tbsp lime juice, and 2 sliced Thai bird chilies (if using). Adjust seasoning to taste.
- Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro for a bright finish.
Frequently asked questions
How long does Coconut-Lemongrass Thai Soup with Shrimp take to make?
Total time is about 40 minutes (15 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 Soup with Shrimp?
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 Soup with Shrimp?
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 Soup with Shrimp 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 Soup with Shrimp?
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.
