Thai-Style Spicy Coconut Shrimp Soup
A fragrant and spicy soup featuring coconut milk, fresh herbs, and succulent shrimp that balances heat with creamy sweetness. This thai-inspired soups ready in about 35 minutes pairs can coconut milk, chicken broth, about 1/4 inch thick galangal slices 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
- 14 oz can coconut milk
- 3 cups chicken broth
- 1, bruised and cut into 3 pieces lemongrass stalk
- 4 pieces, about 1/4 inch thick galangal slices
- 3 leaves, torn kaffir lime leaves
- 2, sliced Thai red chili peppers
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- 1 lb peeled and deveined shrimp
- 1 cup sliced straw mushrooms or button mushrooms mushrooms
- 1/4 cup chopped fresh cilantro
- 2 sliced diagonally green onions
Instructions
- Step 1: In a large pot, combine 14 oz coconut milk and 3 cups chicken broth. Add 1 bruised lemongrass stalk cut into 3 pieces, 4 slices of galangal, and 3 torn kaffir lime leaves. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse flavors.
- Step 2: Add 2 sliced Thai red chili peppers, 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp sugar to the simmering broth. Stir and adjust taste to balance spicy, salty, sour, and sweet notes.
- Step 3: Add 1 cup sliced mushrooms and 1 lb peeled and deveined shrimp to the pot. Cook for 3-5 minutes until the shrimp turn opaque and the mushrooms are tender.
- Step 4: Remove the lemongrass, galangal, and lime leaves with a slotted spoon. Stir in 1/4 cup chopped fresh cilantro and 2 sliced green onions just before serving for brightness and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Style Spicy Coconut Shrimp Soup take to make?
Total time is about 35 minutes (15 min prep + 20 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-Style Spicy Coconut Shrimp Soup?
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 can coconut milk from drying out.
Can I substitute ingredients in Thai-Style Spicy Coconut Shrimp 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-Style Spicy Coconut Shrimp 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-Style Spicy Coconut Shrimp Soup?
Thai soups 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.
