Thai-Inspired Lemongrass Coconut Soup with Shrimp

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy soup featuring tender shrimp simmered in a broth flavored with lemongrass, ginger, and coconut milk. This Thai-inspired soup recipe (gluten free, dairy free), ready in about 35 minutes, pairs lemongrass stalks, fresh ginger, garlic cloves 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

2, smashed and cut into 3-inch pieces lemongrass stalks
1 inch, thinly sliced fresh ginger
3 minced garlic cloves
1 sliced thin red chili
4 cups chicken broth
1 can (13.5 oz) full fat coconut milk
12 large, peeled and deveined shrimp
2 tbsp fish sauce
2 tbsp lime juice
1/4 cup chopped fresh cilantro leaves
2 sliced thin green onions

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Instructions

Step 1: In a large pot, combine 4 cups chicken broth, 2 smashed and cut lemongrass stalks, 1 inch thinly sliced fresh ginger, 3 minced garlic cloves, and 1 thinly sliced red chili. Bring to a gentle boil then reduce heat and simmer uncovered for 15 minutes to infuse flavors.
Step 2: Remove lemongrass stalks and ginger slices from the broth. Stir in 1 can (13.5 oz) coconut milk and bring back to a gentle simmer.
Step 3: Add 12 large peeled and deveined shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and are opaque.
Step 4: Remove from heat and season the soup with 2 tbsp fish sauce and 2 tbsp lime juice. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro and 2 sliced thin green onions before serving hot.