Thai Coconut Shrimp and Basil Soup

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

A rich and creamy Thai soup with tender shrimp, coconut milk, and aromatic basil, balanced with lemongrass and chili. This thai-inspired seafood ready in about 45 minutes pairs shrimp, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.6 (12 ratings) Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 stalks sliced lemongrass, 1 inch sliced galangal, and 1 slivered red chili. Sauté for 2-3 minutes until the lemongrass turns golden and the galangal releases its aromatic oils. Tip: Don’t stir too early—let the ingredients brown slightly for deeper flavor.
  2. Step 2: Pour in 14 oz coconut milk, 2 tbsp fish sauce, and 4 cups water. Increase heat to high and bring to a gentle simmer, about 5-7 minutes, until the liquid is fragrant and slightly thickened. Tip: Avoid boiling—this prevents the coconut milk from separating.
  3. Step 3: Add 1 lb peeled and deveined shrimp, 2 torn kaffir lime leaves, and 1/2 cup fresh Thai basil. Reduce heat to medium-low and cook for 3-4 minutes until the shrimp turns pink and opaque. Let the mixture simmer for 1 additional minute to infuse the broth with the basil’s aroma.
  4. Step 4: Stir in 8 oz cooked rice noodles. Simmer for 3 minutes, stirring occasionally, until the noodles absorb the broth and soften slightly. Tip: If the soup becomes too thick, add 1/4 cup water to adjust consistency.
  5. Step 5: Remove the pot from heat. Squeeze the juice of 4 lime wedges directly over the soup, then garnish with the lime wedges. Serve immediately, ensuring the shrimp remains tender and the broth retains its bright, citrusy finish.

Frequently asked questions

How long does Thai Coconut Shrimp and Basil Soup take to make?

Total time is about 45 minutes (20 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 Thai Coconut Shrimp and Basil 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 Thai Coconut Shrimp and Basil 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 Thai Coconut Shrimp and Basil 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 Thai Coconut Shrimp and Basil 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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