Lemongrass Coconut Shrimp Soup
A fragrant soup simmered with lemongrass, coconut milk, and plump shrimp, finished with a bright lime finish. This asian-inspired seafood (dairy-free, gluten-free) ready in about 35 minutes pairs finely chopped Lemongrass stalks, inch, sliced thin Galangal, (13.5 oz) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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
- 2, finely chopped Lemongrass stalks
- 1 inch, sliced thin Galangal
- 1 can (13.5 oz) Coconut milk
- 8 oz, peeled and deveined Shrimp
- 2 cups Chicken broth
- 3, torn Lime leaves
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 2, torn Kaffir lime leaves
- 2 tbsp, chopped Fresh cilantro
Instructions
- Step 1: In a pot, combine chopped lemongrass, sliced galangal, coconut milk, and chicken broth. Bring to a gentle simmer over medium heat for 10 minutes.
- Step 2: Add torn lime leaves, fish sauce, sugar, and kaffir lime leaves. Simmer for 5 minutes to infuse flavors.
- Step 3: Gently add shrimp and cook for 3-4 minutes until pink and opaque.
- Step 4: Remove from heat, stir in fresh cilantro, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Coconut Shrimp Soup take to make?
Total time is about 35 minutes (15 min prep + 20 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 Lemongrass Coconut Shrimp Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep inch, sliced thin galangal from drying out.
Can I substitute ingredients in Lemongrass Coconut 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 Lemongrass Coconut Shrimp Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Lemongrass Coconut Shrimp Soup dairy-free?
Yes — this recipe is tagged dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The flavors in this lemongrass are incredible.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
