Thai Shrimp Soup

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This is a very tasty and delicious Thai shrimp soup that takes just 10 mins to make. It is a rich creamy Asian soup with coconut milk and has a mild, sweet, sour, and spicy flavor.

Thai food is always very popular in our home and Thai shrimp soup recipes have always been one of my favorite along with tom yum soup.

A Thai curry paste is made with galangal, kafir lime leaves, lemongrass, garlic, fresh ginger. These ingredients are not always available everywhere. So, we always have store-bought Thai curry paste both green and red because. Using this curry paste is a great way to add lots of wonderful flavors without going out to buy a long list of ingredients that you may or may not find locally.

Why make this Thai soup?

• Whether served in a home or a restaurant, Thai shrimp soup is a fantastic dish to enjoy on a cold winter’s day.
• If you’ve ever taste Thai coconut curry than this is a lighter version of that curry using store-bought Thai curry paste.
• The recipe is very versatile and almost everything can be substituted.
• Most of the ingredients are simple and easy to find including curry paste.
• I added some noodles in to make it a meal but you can also make it without the noodles. Also, I usually never have fish stock on hand so I always use water instead.

Ingredients and substitutes

• Thai Curry Paste – This is easily available in any supermarket in the Asian food section. In fact, you will find it in hot, medium spicy, or less spicy options. Try getting one that is made in Thailand for a more authentic flavor. You can use a red or green curry paste for this soup.
• Coconut milk – use full-fat coconut milk which is easily available in cans or cartons. If you can’t find coconut milk use half the amount of coconut cream with water or broth to make the required amoun to liquid.
• Vegetables – I am using yellow onions but scallions will work too. Use fresh ginger and fresh garlic cloves for the best flavors.
• Fish sauce and stock- The sauce adds a bit of fish flavor and authenticity to the dish but if you can find it feel free to omit it. If you like a less fishy flavor omit the stock and use water.
• Shrimps – I’m using uncooked frozen but you can use fresh shrimps or cooked frozen. If you use cooked add them at the last minute so they do not overcook.
• Acid -most Asian recipes use lime juice with kaffir lime leaves but, lemon juice would work just as well.
• Noodles – You can add egg noodles and they take about 3 minutes to cook. You can also use rice noodles that need only 2 minutes in hot water. Just pay attention to the cooking times mentioned on the package.
• Optional ingredients
  • Sesame Oil – Is a strong flavor and a few drops of sesame oil can give your dish an Asian touch.
  • Green onions – I am using regular white onions but green onion is a great addition to Asian cookie.
  • Red pepper flakes – I personally do not need any more spice in this but you can also sprinkle the shrimps with red peprper flakes during cooking.

Step by step instructions

• In a large soup pot or stockpot heat 1 tbsp olive oil over medium heat. Add the shrimps, season with salt and pepper. Cook for 2 to 3 minutes until pink. Remove from the pan and set aside.
  Pro tip – cook shrimps only until they are pink as they will continue to cook in the soup later.
• To the same pan add the remaining oil on medium heat. Saute the onions until translucent. Then add the garlic, ginger, lemongrass, and curry paste.
• Cook for a minute until fragrant then add the coconut milk, fish stock, fish sauce, lemon juice. Bring to a boil and simmer for 5 mins.
• Next, add the noodles and cook for 2 to 3 minutes. Return the shrimps to the pan. Season with salt and black pepper. Simmer for 2 minutes until noodles are tender and the shrimps are opaque.
  Pro tip – noodles usually need only 3 to 4 minutes to cook so add the shrimps for the final 3 minutes of cooking.
• Finally, add chopped cilantro and lemon juice. Stir to combine.
• Seve in a soup bowl garnished with sliced scallions, chopped cilantro, and lemon slices. I added some thinly sliced pepper for color.

Variations

• Red color – Use red curry paste instead of green for a green thai shrimp soup.
• Vegetables – I’m using noodles today so make a wholesome and hearty soup but you can also add small diced vegetables such as peas, green beans, carrots, and mushrooms. If you do use vegetables like red peppers make sure to add them at the end because red bell pepper will soften too quickly. Alternatively, if you use vegetables like potato, broccoli, cauliflower make sure to cook them until tender before you add the shrimps to prevent the shrimps from becoming too chewy.
• Rice – you can also serve this soup with a bowl of steamed rice. Try white or brown rice as well as other grains such as quinoa, buckewheat or cauliflower rice.

More soup recipes

• Homemade Cauliflower Soup
• How to Make Pumpkin Soup
• Cream of Broccoli Soup – Cream of Mushroom Soup
• Chicken Pot Pie Soup
• Recipe for Sweet Potato Soup – Potato Leek Soup Recipe
• Slow Cooker Potato Soup – Slow Cooker Split Pea Soup
• Creamy Instant Pot Split Pea Soup
• Ground Beef Soup
• See all soup recipes

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Thai Shrimp Soup with noodles

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Calories: 390kcal

Adjust Servings Here: 6 Servings

Description

This Thai shrimp noodle soup uses frozen shrimps, curry paste, coconut milk, a few pantry staples and gets ready in just 10 minutes. I add a few noodles to make it hearty and wholesome

Ingredients 

1x2x3x

• ▢ 1 lb (450 g) Shrimps (peeled and deveined)
• ▢ 2 tbsp Olive oil
• ▢ 1 small Onion (diced)
• ▢ 2 cloves Garlic (minced)
• ▢ 1 tbsp French ginger (grated )
• ▢ 1 Lemongrass stalk (cut into 3)
• ▢ 2 tbsp Thai curry paste (green or red (up to 3 tbsp for spicy soup) )
• ▢ 1 can (400 g) Unsweetened coconut milk
• ▢ 1 cup (240 ml) Fish stock (or chicken broth)
• ▢ 1 tbsp Fish sauce
• ▢ 1 tbsp Lemon juice
• ▢ ¼ cup Fresh cilantro leaves (chopped )
• ▢ ¼ tsp Salt
• ▢ ¼ tsp Black pepper

Plus

• ▢ 4 oz (113 g) Egg noodles ((optional) )
• ▢ 1 tbsp Scallions (for garnish)
• ▢ ¼ cup Colorful Pepper (for garnish (optional) )

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Instructions

• In a large soup pot or stockpot heat 1 tbsp olive oil over medium heat. Add the shrimps, season with salt and pepper. Cook for 2 to 3 minutes until pink. Remove from the pan and set aside.

  Pro tip – cook shrimps only until they are pink as they will continue to cook in the soup later.
• To the same pan add the remaining oil on medium heat. Saute the onions until translucent. Then add the garlic, ginger, lemongrass, and curry paste.
• Cook for a minute until fragrant then add the coconut milk, fish stock, fish sauce, lemon juice. Bring to a boil and simmer for 5 mins.
• Next, add the noodles and cook for 2 to 3 minutes. Return the shrimps to the pan. Season with salt and black pepper. Simmer for 2 minutes until noodles are tender and the shrimps are opaque.

  Pro tip – noodles usually need only 3 to 4 minutes to cook so add the shrimps for the final 3 minutes of cooking.
• Finally, add chopped cilantro and lemon juice. Stir to combine.
• Seve in a soup bowl garnished with sliced scallions, chopped cilantro, and lemon slices. I added some thinly sliced pepper for color.

Recipe Notes & Tips

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 390– kcalCarbohydrates: 14.6– gProtein: 18.8– gFat: 30.5– gSaturated Fat: 19.4– gPolyunsaturated Fat: 11.1– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 91– mgSodium: 1564– mgPotassium: 0– mgFiber: 3.3– gSugar: 1– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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