Thai-Inspired Lemongrass Coconut Soup with Shrimp
A fragrant, creamy soup featuring tender shrimp simmered in a broth flavored with lemongrass, ginger, and coconut milk. This thai-inspired soups (gluten free, dairy free) ready in about 35 minutes pairs inch, thinly sliced fresh ginger, minced garlic cloves, sliced thin red chili 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 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, 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Lemongrass Coconut Soup with Shrimp take to make?
Total time is about 35 minutes (10 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-Inspired Lemongrass Coconut Soup with Shrimp?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Thai-Inspired Lemongrass Coconut Soup with Shrimp?
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-Inspired Lemongrass Coconut Soup with Shrimp 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.
Is Thai-Inspired Lemongrass Coconut Soup with Shrimp gluten free?
Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
