Thai-Style Spicy Coconut Shrimp Soup

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant and spicy soup featuring coconut milk, fresh herbs, and succulent shrimp that balances heat with creamy sweetness. This Thai-inspired soup recipe, ready in about 35 minutes, pairs coconut milk, chicken broth, lemongrass stalk 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.