Thai-Inspired Spicy Coconut Shrimp Soup

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 flavorful and popular Thai soup featuring tender shrimp simmered in a creamy coconut broth with bright lime and fragrant herbs. This Thai-inspired soup recipe, ready in about 35 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 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, peeled and deveined shrimp
1 can (13.5 oz) coconut milk
3 cups chicken broth
1, bruised and chopped into 2-inch pieces lemongrass stalk
1 tbsp, thinly sliced galangal or ginger
3 kaffir lime leaves
2, sliced Thai bird’s eye chilies
2 tbsp fish sauce
2 tbsp lime juice
1 cup, sliced mushrooms
1/4 cup chopped cilantro
2, sliced diagonally green onions

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large pot, combine 3 cups chicken broth, 1 can (13.5 oz) coconut milk, 1 bruised and chopped lemongrass stalk, 1 tbsp thinly sliced galangal or ginger, and 3 kaffir lime leaves. Bring to a gentle boil over medium heat, then lower to simmer for 10 minutes to infuse flavors.
Step 2: Add 1 cup sliced mushrooms and 2 sliced Thai bird’s eye chilies to the broth, simmer for 3 minutes until mushrooms soften.
Step 3: Stir in 1 lb peeled and deveined shrimp and cook for 3-4 minutes until shrimp turn pink and opaque.
Step 4: Remove and discard lemongrass stalk and lime leaves. Season soup with 2 tbsp fish sauce and 2 tbsp lime juice, stirring well.
Step 5: Ladle soup into bowls and garnish with 1/4 cup chopped cilantro and 2 sliced green onions. Serve hot for a vibrant and spicy experience.