Savory Thai Coconut Curry Soup with Shrimp and Lemongrass
A fragrant Thai-inspired coconut curry soup featuring tender shrimp, aromatic lemongrass, and a blend of spices simmered in creamy coconut milk. This thai-inspired soups ready in about 40 minutes pairs large, peeled and deveined shrimp, (13.5 oz each) full-fat coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 large, peeled and deveined shrimp
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 cups chicken broth
- 2, bruised and cut into 3-inch pieces lemongrass stalks
- 1-inch piece, sliced galangal or ginger
- 4 leaves kaffir lime leaves
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 1 cup sliced shiitake or button mushrooms
- 1/4 cup chopped fresh cilantro
- optional, for garnish red chili slices
Instructions
- Step 1: In a large pot over medium heat, add 3 tbsp red curry paste and cook for 1 minute until fragrant, stirring constantly.
- Step 2: Pour in 2 cans (27 oz) full-fat coconut milk and 3 cups chicken broth. Add 2 bruised lemongrass stalks, 1-inch sliced galangal or ginger, and 4 kaffir lime leaves. Stir to combine and bring to a gentle simmer.
- Step 3: Add 1 cup sliced mushrooms and simmer uncovered for 10 minutes to infuse flavors.
- Step 4: Add 1 lb peeled and deveined shrimp and cook for 3-4 minutes until the shrimp turn pink and are cooked through.
- Step 5: Stir in 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 tbsp fresh lime juice. Remove lemongrass stalks, galangal slices, and kaffir lime leaves.
- Step 6: Ladle soup into bowls, garnish with 1/4 cup chopped fresh cilantro and optional red chili slices. Serve hot with steamed jasmine rice or alone.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Thai Coconut Curry Soup with Shrimp and Lemongrass 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 Savory Thai Coconut Curry Soup with Shrimp and Lemongrass?
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 chicken broth from drying out.
Can I substitute ingredients in Savory Thai Coconut Curry Soup with Shrimp and Lemongrass?
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 Savory Thai Coconut Curry Soup with Shrimp and Lemongrass 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 Savory Thai Coconut Curry Soup with Shrimp and Lemongrass?
Thai soups 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.
