30+ Flavorful Thai Shrimp Soup Recipes to Spice Up Your Meals

Thai cuisine is known for its vibrant, aromatic flavors and perfect balance of spicy, sour, sweet, and salty elements.

One dish that truly embodies this harmony is Thai shrimp soup.

Whether you’re a fan of creamy coconut-based broths or clear, tangy soups, there’s a Thai shrimp soup recipe to satisfy every palate.

With the right combination of shrimp, herbs, spices, and fresh ingredients, these soups bring the bold flavors of Thailand to your kitchen with ease.

In this article, we’ve curated a list of 30+ Thai shrimp soup recipes that showcase the diverse ways shrimp can be used to create unforgettable, comforting dishes.

From the spicy kick of lemongrass and ginger to the richness of coconut milk and the zesty tang of lime, these recipes will transport you straight to Thailand with each spoonful.

Whether you’re a beginner cook or a seasoned chef, these recipes are simple to follow, making them perfect for anyone looking to explore the delightful world of Thai soups.

30+ Flavorful Thai Shrimp Soup Recipes to Spice Up Your Meals

Exploring Thai shrimp soups is like embarking on a culinary journey where each recipe offers something unique and exciting.

With more than 30 delicious variations to choose from, you’ll never run out of ways to enjoy shrimp in a rich, flavorful broth.

Whether you prefer a hearty coconut milk soup or a light, broth-based soup filled with fresh herbs, Thai shrimp soups offer endless possibilities.

These soups not only provide incredible flavor, but they also offer versatility in terms of ingredients and spice levels.

You can tailor them to your taste preferences, experimenting with different herbs, vegetables, and seasoning to create a dish that’s uniquely your own.

So, get ready to spice up your dinner routine with these 30+ Thai shrimp soup recipes and experience the unforgettable flavors of Thailand in your home!

Thai Coconut Shrimp Soup

This creamy Thai coconut shrimp soup brings together the perfect harmony of savory, spicy, and slightly sweet flavors. Coconut milk and fresh herbs provide a rich base, while tender shrimp and crisp vegetables make it a satisfying meal. The combination of lemongrass and lime leaves infuses a vibrant aroma that elevates this dish into a fragrant, comforting soup.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 3 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 stalk lemongrass, trimmed and smashed
• 3-4 kaffir lime leaves
• 1 inch fresh ginger, sliced
• 2 cloves garlic, minced
• 1 red chili, sliced (adjust for spice preference)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro and green onions, for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add garlic, ginger, and lemongrass and sauté for 1-2 minutes until fragrant.
2. Pour in the chicken broth and add kaffir lime leaves. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to blend.
3. Add the coconut milk, mushrooms, and tomatoes, and cook for 5 minutes until the mushrooms soften.
4. Stir in the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
5. Add fish sauce, lime juice, and sliced chili. Adjust seasoning as needed.
6. Remove from heat, discard lemongrass, and garnish with cilantro and green onions before serving.

The creamy coconut milk balances out the spiciness from the chili, creating a well-rounded soup with layers of complex flavors. The fragrant lemongrass and kaffir lime leaves add a hint of zest, making each spoonful aromatic and satisfying. This soup is an ideal starter or a light main dish, particularly on cooler days when you crave something warm and invigorating.

Spicy Thai Shrimp Tom Yum Soup

This Thai-inspired Tom Yum soup delivers a vibrant combination of hot and sour flavors, balanced with tender shrimp, earthy mushrooms, and refreshing lime. The spiciness and tanginess are intensified with fresh herbs and spices, creating an energizing soup that awakens the taste buds. This recipe makes a delightful appetizer or main course.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups chicken or vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 3-4 kaffir lime leaves
• 1 tbsp Thai red curry paste
• 2-3 Thai red chilies, sliced
• 1 cup mushrooms, sliced
• 1 medium tomato, chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and basil, for garnish

Instructions:

1. In a pot, bring the broth to a boil and add lemongrass, kaffir lime leaves, and red curry paste. Let it simmer for 5 minutes to infuse the flavors.
2. Add the mushrooms, tomatoes, and Thai chilies to the broth. Simmer until the mushrooms soften, about 5 minutes.
3. Add the shrimp and cook until they turn pink and are opaque, approximately 3 minutes.
4. Stir in fish sauce and lime juice. Taste and adjust the seasoning as needed.
5. Garnish with fresh cilantro and basil before serving.

This Tom Yum shrimp soup is an explosion of flavors that combines spicy, sour, and earthy notes. The herbs and curry paste bring an authentic Thai depth to the broth, while the fresh lime juice adds a crisp acidity that ties the whole dish together. Enjoy this soup for its bold taste and aromatic ingredients—it’s like a mini Thai getaway in a bowl.

Thai Shrimp and Lemongrass Soup

This light yet flavorful Thai shrimp and lemongrass soup is infused with the delicate flavors of lemongrass, ginger, and lime, making it both refreshing and comforting. The gentle acidity and the succulent shrimp create a balance that’s sure to please anyone seeking an authentic, aromatic Thai soup.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 1 inch fresh ginger, sliced
• 2 cloves garlic, minced
• 1 cup baby spinach
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 green onion, sliced
• Fresh basil and cilantro, for garnish

Instructions:

1. In a large pot, bring the broth to a simmer. Add the lemongrass, ginger, and garlic and cook for about 5 minutes to allow the flavors to meld.
2. Add fish sauce, soy sauce, and lime juice. Stir well and taste, adjusting the seasoning as needed.
3. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
4. Stir in the baby spinach and let it wilt for a minute.
5. Garnish with green onions, fresh basil, and cilantro before serving.

This soup is refreshingly light, yet it has a rich depth of flavor that highlights Thai cuisine’s essence. The lemongrass and ginger impart an inviting aroma, while the shrimp provides a savory depth. A touch of lime juice adds brightness, balancing the soup’s warmth with a hint of tang. It’s an ideal dish for a quick and easy weeknight meal that feels both nourishing and flavorful.

Thai Shrimp Curry Soup

This Thai shrimp curry soup combines the warmth of red curry with creamy coconut milk and fresh herbs for a rich, comforting meal. The tender shrimp and vegetables are infused with fragrant spices, creating a soup that’s hearty enough for a main course yet light enough to enjoy as an appetizer. Each spoonful bursts with a harmony of spicy, savory, and slightly sweet flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp Thai red curry paste
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup baby spinach
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh basil and cilantro, for garnish

Instructions:

1. In a large pot, heat oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add garlic and curry paste, cooking until fragrant.
2. Pour in the chicken broth and coconut milk, stirring well. Bring to a simmer.
3. Add the red bell pepper and simmer for 5 minutes, until the pepper is tender.
4. Add shrimp and cook until pink and opaque, about 3-4 minutes. Stir in spinach and cook until wilted.
5. Add fish sauce and lime juice, adjusting seasoning to taste. Garnish with fresh basil and cilantro before serving.

This curry soup is vibrant and luxurious, with a depth of flavor from the red curry paste and coconut milk. The shrimp add a touch of sweetness that complements the soup’s subtle spiciness, and the fresh herbs enhance its fragrant aroma. Perfect for chilly evenings, this soup offers a delightful mix of comfort and warmth.

Thai Green Curry Shrimp Soup

This Thai green curry shrimp soup brings a refreshing twist with green curry paste, which lends a bright, herbaceous flavor. Paired with coconut milk, tender shrimp, and crisp vegetables, this soup is a well-balanced meal with a harmonious blend of spicy, creamy, and citrusy notes. It’s light yet full of complex flavors, making it ideal for any time of the year.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp Thai green curry paste
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh basil, for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and curry paste, cooking until fragrant.
2. Pour in broth and coconut milk, stirring well. Bring to a simmer.
3. Add zucchini and snap peas, and cook for about 5 minutes, until vegetables are tender.
4. Add shrimp and cook until pink and opaque, about 3-4 minutes.
5. Stir in fish sauce and lime juice, adjusting to taste. Garnish with fresh basil before serving.

This green curry shrimp soup is fresh and fragrant, with the curry paste’s herbs and spices enhancing every bite. The coconut milk provides a creamy base, while the lime juice adds a hint of acidity that balances the flavors beautifully. It’s a light yet satisfying soup that captures the essence of Thai cuisine, perfect for those who enjoy vibrant flavors without heavy spice.

Thai Lemongrass Shrimp Soup with Rice Noodles

This Thai shrimp soup with rice noodles is hearty and refreshing, featuring a delicate broth infused with lemongrass, ginger, and lime. The tender shrimp and soft rice noodles make it a comforting, complete meal, while fresh herbs elevate it with an aromatic finish. This soup is ideal for a quick, filling meal that feels light yet substantial.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, trimmed and smashed
• 1 inch fresh ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 4 oz rice noodles
• Fresh cilantro and green onions, for garnish

Instructions:

1. In a large pot, bring the broth to a simmer. Add lemongrass, ginger, and garlic, and let it cook for about 5 minutes to infuse the flavors.
2. Add fish sauce and lime juice, adjusting to taste.
3. Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
4. Add the shrimp to the broth and cook until they turn pink and opaque, about 3-4 minutes.
5. Divide rice noodles into bowls, ladle the shrimp broth over them, and garnish with fresh cilantro and green onions.

The combination of lemongrass, ginger, and lime in this soup creates a beautifully fragrant broth that’s soothing and revitalizing. The tender shrimp and rice noodles make it both light and filling, while the fresh herbs add a burst of flavor and color. It’s a simple yet flavorful soup that brings comfort and warmth, perfect for any occasion.

Thai Shrimp and Pineapple Soup

This sweet and savory Thai shrimp and pineapple soup is a delightful mix of fresh shrimp, tangy pineapple, and a rich, flavorful broth. The pineapple adds a refreshing sweetness that balances the savory elements of shrimp and fish sauce. Infused with ginger, lemongrass, and lime, this soup offers a perfect combination of tropical flavors and zesty spices.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 stalk lemongrass, smashed
• 1-inch piece of ginger, sliced
• 1 can (14 oz) pineapple chunks in juice, drained
• 4 cups chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic, ginger, and lemongrass, cooking until fragrant.
2. Pour in the chicken broth and bring to a simmer. Add the pineapple chunks and continue simmering for about 5 minutes.
3. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
4. Stir in fish sauce and lime juice, tasting and adjusting the seasoning as needed.
5. Remove from heat, discard the lemongrass, and garnish with fresh cilantro and lime wedges before serving.

This soup’s unique combination of savory shrimp and sweet pineapple makes it a refreshing and light dish with an intriguing depth of flavor. The lime juice and fish sauce bring the perfect level of acidity and saltiness to balance the sweetness of the pineapple. Ideal for a light meal or appetizer, this soup offers a tropical twist on traditional Thai flavors.

Thai Shrimp and Coconut Milk Soup with Lemon Basil

This rich Thai shrimp soup combines creamy coconut milk with the freshness of lemon basil for a fragrant, flavorful experience. The smooth, aromatic broth is complemented by shrimp, vegetables, and a touch of lime, offering a perfect balance of creamy, spicy, and tangy notes. It’s a comforting dish that’s both nourishing and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 stalk lemongrass, smashed
• 1-inch piece of ginger, sliced
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh lemon basil and cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened. Add garlic, ginger, and lemongrass, cooking until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer and let it cook for about 5 minutes.
3. Add the red bell pepper and cook for another 5 minutes, until softened.
4. Add the shrimp to the pot and cook until pink and opaque, about 3-4 minutes.
5. Stir in fish sauce, lime juice, and lemon basil, adjusting seasoning to taste.
6. Remove from heat, discard the lemongrass, and garnish with fresh cilantro and extra lemon basil leaves before serving.

This coconut milk-based soup has a creamy texture that perfectly complements the refreshing lemon basil and bright lime juice. The shrimp are tender and flavorful, soaking up the rich broth’s spices and coconut essence. It’s a wonderfully aromatic soup that feels like a tropical escape in every bite.

Thai Lemongrass and Ginger Shrimp Soup

This simple yet flavorful Thai shrimp soup is infused with the vibrant flavors of lemongrass and ginger. The clear broth is aromatic and light, making it a perfect starter or a light meal. The combination of shrimp, lemongrass, and ginger creates a savory, tangy experience that’s soothing and invigorating all at once.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, smashed
• 1-inch piece of ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Bring the chicken or vegetable broth to a simmer in a large pot. Add the lemongrass, ginger, and garlic. Let it simmer for about 5 minutes to infuse the flavors.
2. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
3. Stir in fish sauce and lime juice, tasting and adjusting seasoning as needed.
4. Remove from heat and discard the lemongrass. Garnish with fresh cilantro before serving.

This soup is light yet packed with flavor, thanks to the fragrant lemongrass and ginger. The shrimp soak up the zesty broth, while the fish sauce and lime juice add a salty and tangy depth. This is an excellent choice for those who prefer a clear broth over a creamy soup, offering a fresh, clean, and flavorful experience.

Thai Spicy Lemongrass Shrimp Soup

This Thai spicy lemongrass shrimp soup is a refreshing and bold dish that combines the heat of chili with the fragrance of lemongrass and kaffir lime leaves. The broth is infused with fresh herbs and spices, while the shrimp adds a savory depth to the soup. The tangy lime juice brings balance, making it a perfect combination of spicy, sour, and aromatic flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 2 stalks lemongrass, smashed
• 3-4 kaffir lime leaves
• 2 red chilies, sliced (adjust for spice level)
• 4 cups chicken or vegetable broth
• 1-inch piece of ginger, sliced
• 1 tbsp fish sauce
• 2 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the ginger, lemongrass, kaffir lime leaves, and red chilies. Sauté for about 2 minutes until fragrant.
2. Add the chicken broth to the pot and bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to infuse.
3. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
4. Stir in fish sauce and lime juice. Taste and adjust seasoning as needed.
5. Remove from heat and discard the lemongrass and kaffir lime leaves. Garnish with fresh cilantro before serving.

This spicy lemongrass shrimp soup is a zesty, aromatic dish that balances heat and fragrance beautifully. The combination of chilies, lemongrass, and kaffir lime leaves creates a lively broth, while the shrimp provides a satisfying protein. The lime juice adds the perfect sour kick, making it a refreshing and bold soup ideal for those who love a little heat.

Thai Shrimp Soup with Sweet Potatoes and Coconut Milk

This Thai shrimp soup features the smoothness of coconut milk paired with the sweetness of roasted sweet potatoes. The natural sweetness of the potatoes, combined with the creaminess of the coconut milk, creates a balanced and comforting soup. The shrimp adds a savory depth, and the subtle heat from the chili and ginger enhances the overall flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 red chili, sliced (optional for heat)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with a little oil and salt, then roast on a baking sheet for about 25 minutes until tender.
2. While the sweet potato is roasting, heat the vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened and fragrant, about 3 minutes.
3. Add the chicken broth and coconut milk to the pot, bringing it to a simmer. Cook for about 5 minutes to combine the flavors.
4. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
5. Once the sweet potatoes are roasted, add them to the soup, followed by fish sauce, lime juice, and chili (if using). Stir well and taste, adjusting seasoning if needed.
6. Garnish with fresh cilantro before serving.

This Thai shrimp soup offers a lovely balance of creamy and sweet, with the roasted sweet potatoes adding a comforting touch. The coconut milk enriches the broth, while the shrimp and spices bring depth and warmth. The lime juice adds a refreshing zing, making it a perfectly balanced soup that is hearty yet light at the same time.

Thai Shrimp Soup with Lemongrass, Mint, and Coconut

This Thai shrimp soup is a vibrant and aromatic dish that combines the smooth creaminess of coconut milk with the refreshing flavors of lemongrass, mint, and lime. The shrimp adds a savory note, and the broth, rich with Thai herbs and spices, creates a perfect balance of creamy, herbal, and citrusy flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 stalk lemongrass, smashed
• 1-inch piece of ginger, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 handful fresh mint leaves
• 1 red chili, sliced (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, ginger, and chili (if using). Sauté for 2-3 minutes until fragrant.
2. Add the chicken broth and bring to a simmer. Let it cook for about 5 minutes to infuse the flavors.
3. Add the coconut milk to the pot, stirring to combine, and simmer for another 5 minutes.
4. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
5. Stir in fish sauce, lime juice, and mint leaves, adjusting the seasoning to taste.
6. Remove from heat, discard the lemongrass, and garnish with fresh cilantro before serving.

This soup is aromatic and light, with the freshness of mint and the creamy coconut milk creating a wonderfully balanced dish. The lemongrass and ginger infuse the broth with Thai-inspired flavors, while the shrimp adds a satisfying protein. The lime juice and mint provide a burst of freshness, making it an ideal dish for a light, flavorful meal.

Thai Shrimp Soup with Tamarind and Coconut Milk

This Thai shrimp soup is a perfect blend of tangy tamarind, creamy coconut milk, and tender shrimp, offering a unique balance of sweet, sour, and savory flavors. The tamarind brings a distinctive tartness, while the coconut milk smooths out the flavor, creating a luxurious broth. Paired with the shrimp and aromatic herbs, it’s an unforgettable dish that highlights the best of Thai cuisine.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 tbsp tamarind paste
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 red chili, sliced (optional for heat)
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant, about 3 minutes.
2. Stir in tamarind paste, mixing it into the onion mixture until combined. Add the chicken broth and coconut milk, bringing it to a simmer.
3. Once simmering, add the shrimp and cook until pink and opaque, about 3-4 minutes.
4. Stir in fish sauce, lime juice, and chili (if using), adjusting the seasoning as needed.
5. Remove from heat and garnish with fresh cilantro before serving.

This soup’s tangy tamarind and rich coconut milk create a flavorful contrast that excites the palate. The shrimp provides a tender, savory bite, while the fish sauce and lime juice offer depth and balance. It’s a bright, aromatic soup that captures the essence of Thai flavors, making it perfect for those who enjoy a combination of sweet and sour tastes.

Thai Shrimp Soup with Mushrooms and Basil

This Thai shrimp soup with mushrooms and basil is a fragrant and savory dish, filled with tender shrimp, earthy mushrooms, and aromatic basil. The broth, made with a base of chicken or vegetable stock and coconut milk, is infused with fresh herbs and spices, creating a flavorful soup that is both light and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 cup mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh Thai basil, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened and fragrant, about 3 minutes.
2. Add the sliced mushrooms to the pot and sauté for another 2-3 minutes until tender.
3. Pour in the chicken broth and coconut milk, bringing the soup to a simmer.
4. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
5. Stir in fish sauce and lime juice, tasting and adjusting seasoning as needed.
6. Garnish with fresh Thai basil before serving.

This shrimp and mushroom soup offers a comforting, earthy flavor from the mushrooms paired with the creamy richness of coconut milk. The shrimp adds a tender protein, while the fresh Thai basil gives the soup a bright, aromatic finish. It’s a hearty yet light dish that provides a satisfying balance of flavors in every spoonful.

Thai Lemongrass Shrimp Soup with Coconut and Lime

This Thai lemongrass shrimp soup is light and refreshing, with a clean broth infused with lemongrass, ginger, and lime. The coconut milk adds a creamy texture that balances the herbal and citrusy flavors. The shrimp soaks up the fragrant broth, and the fresh lime juice offers a bright tang to round out the dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 2 stalks lemongrass, smashed
• 1-inch piece of ginger, sliced
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the ginger and lemongrass, sautéing for 2-3 minutes until fragrant.
2. Add the chicken broth and bring to a simmer, letting the broth cook for about 5 minutes to extract the flavors from the lemongrass and ginger.
3. Stir in the coconut milk and continue to simmer for another 5 minutes.
4. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
5. Stir in the fish sauce and lime juice, tasting and adjusting seasoning as needed.
6. Garnish with fresh cilantro before serving.

This lemongrass shrimp soup is light yet rich, with the smooth coconut milk providing a creamy base for the fragrant herbs and shrimp. The lime juice gives the soup a fresh, tangy finish, making it a refreshing and satisfying dish. It’s perfect for those who enjoy simple, clean flavors with a touch of Thai-inspired zest.

Note: More recipes​ are coming soon!