Description
This vibrant Thai Coconut Soup combines aromatic ginger, red curry paste, lemongrass, and creamy coconut milk to create a rich, flavorful broth. Fresh shiitake mushrooms and succulent shrimp add texture and protein, while fish sauce, brown sugar, and lime juice balance savory, sweet, and tangy notes. Perfect as a comforting appetizer or light main dish, this recipe serves 8 and comes together in just 40 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
Main Ingredients
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined
Finishing Touches
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the Aromatics: Heat vegetable oil in a large pot over medium heat. Add grated fresh ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute or until the mixture becomes aromatic, releasing the flavors.
- Build the Broth: Gradually stir in the chicken broth to the pot. Then add fish sauce and light brown sugar. Reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld together and deepen.
- Add Coconut Milk and Mushrooms: Stir in the canned coconut milk and sliced shiitake mushrooms. Continue cooking and stirring until the mushrooms become tender, about 5 minutes.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook until they turn pink and are opaque, which takes about 5 minutes, indicating they are perfectly cooked.
- Season and Finish: Stir in fresh lime juice and season the soup with salt to your taste. This adds bright acidity and balances the rich coconut flavor.
- Serve: Ladle the hot soup into bowls and garnish each serving with chopped fresh cilantro for a fresh herbal finish before serving.
Notes
- For a vegetarian version, substitute vegetable broth and tofu instead of shrimp and fish sauce.
- Lemongrass can be substituted with lemon zest if unavailable, but fresh lemongrass adds the best authentic flavor.
- Adjust the amount of red curry paste according to your preferred spice level.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Fresh lime juice should be added at the end to preserve its bright flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
