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Creamy Thai Coconut Shrimp Soup Recipe Easy Homemade with Lemongrass and Ginger

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A comforting and easy-to-make creamy Thai coconut shrimp soup infused with fresh lemongrass and ginger, perfect for cozy dinners or light lunches.

Ingredients

Scale
  • 1 pound (450g) peeled and deveined medium shrimp (frozen works fine; thaw before cooking)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 large stalk lemongrass, bruised and sliced into thirds
  • 1 tablespoon fresh ginger, peeled and thinly sliced or grated
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 3 cups (720 ml) chicken or vegetable broth
  • 2 tablespoons fish sauce (use gluten-free if needed)
  • Juice of 1 lime, freshly squeezed
  • A handful fresh cilantro, chopped
  • Fresh Thai chili or red pepper flakes, optional to taste
  • 1 teaspoon brown sugar or palm sugar
  • Optional veggies: sliced mushrooms, baby corn, or snow peas

Instructions

  1. Peel and thinly slice the ginger and shallots. Bruise the lemongrass stalk by gently smashing it with the back of your knife, then cut into 3-4 inch (7-10 cm) pieces.
  2. Heat 1 tablespoon of neutral oil (like canola or vegetable) over medium heat in your pot. Add the shallots, garlic, and ginger, sautéing for 2-3 minutes until fragrant and soft but not browned.
  3. Pour in the chicken or vegetable broth (720 ml), and toss in the lemongrass pieces. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors infuse.
  4. Add the full can of coconut milk and stir gently. Add the fish sauce, sugar, and optional chili. Simmer for another 5 minutes, stirring occasionally.
  5. Drop in the shrimp and any optional veggies like sliced mushrooms or baby corn. Simmer for 3-5 minutes until the shrimp turn pink and opaque. Avoid overcooking.
  6. Remove the lemongrass stalks carefully with a slotted spoon or strain the soup if preferred. Squeeze in fresh lime juice and stir to combine. Taste and adjust seasoning if needed.
  7. Ladle into bowls and sprinkle chopped cilantro on top. Add fresh sliced Thai chili or red pepper flakes for extra heat if desired. Serve immediately.

Notes

[‘Bruise the lemongrass stalk instead of chopping finely to release oils and make removal easier.’, ‘Use full-fat coconut milk for a silky texture and rich mouthfeel.’, ‘Simmer gently after adding coconut milk to prevent curdling.’, ‘Watch shrimp carefully to avoid overcooking; they cook quickly and become rubbery if overdone.’, ‘Adjust seasoning with lime juice, fish sauce, and sugar to taste at the end.’, ‘This soup pairs well with jasmine rice or a fresh salad like Lebanese fattoush.’, ‘Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid separating the coconut milk.’]

Nutrition

Keywords: Thai coconut shrimp soup, creamy Thai soup, lemongrass soup, ginger soup, easy Thai recipe, coconut milk soup, shrimp soup

Find it online: https://lucydishes.com/creamy-thai-coconut-shrimp-soup-recipe-easy-homemade-with-lemongrass-and-ginger/