Savory Thai Coconut Curry Soup with Shrimp and Lemongrass

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 soup recipe, 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 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 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, add 3 tbsp red curry paste and cook for 1 minute until fragrant, stirring constantly.
2. 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.
3. Step 3: Add 1 cup sliced mushrooms and simmer uncovered for 10 minutes to infuse flavors.
4. Step 4: Add 1 lb peeled and deveined shrimp and cook for 3-4 minutes until the shrimp turn pink and are cooked through.
5. 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.
6. 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.