Thai Shrimp Soup
This is a delicious Thai shrimp soup that takes just 10 minutes to make. It is a rich, creamy Asian soup with coconut milk with a mild, sweet, sour, and spicy flavor.
Creating a flavorful soup with shrimp and Thai curry paste is a culinary journey that combines the best of land and sea. Start by simmering aromatic ingredients like lemongrass, garlic, and ginger to form a fragrant base. Adding Thai green curry paste introduces a burst of spicy, herbaceous flavors that meld beautifully with the creamy richness of coconut milk. When you introduce succulent shrimp to the simmering broth, they absorb the complex flavors while adding their own sweet, briny taste. The result is a harmonious, vibrant soup that tantalizes the taste buds with layers of spice, sweetness, and umami.
Why is this the best recipe?
- Rich and Creamy Texture: The combination of coconut milk and chicken broth creates a luxurious, creamy texture that perfectly complements the tender shrimp and aromatic spices. This balance of creaminess and savory depth ensures a satisfying and comforting soup.
- Authentic Thai Flavors: Infused with authentic Thai ingredients like lemongrass, ginger, and Thai green curry paste, this recipe captures the true essence of Thai cuisine. These fresh, aromatic components provide a delightful burst of flavor that is both unique and familiar.
- Quick and Easy Preparation: Despite its complex and layered flavors, this soup is quick and easy to prepare. With minimal prep time and straightforward instructions, you can enjoy a gourmet meal without spending hours in the kitchen, making it perfect for busy weeknights.
- Versatile and Customizable: This recipe offers flexibility to suit various dietary preferences and ingredient availabilities. You can easily substitute shrimp with chicken, tofu, or other seafood, and add your favorite vegetables to make it your own.
Ingredients and substitutes
- Thai Curry Paste – This is readily 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 readily 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 amount of liquid.
- Vegetables – I am using yellow onions, but scallions will work too. Use fresh ginger and 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 shrimp, but you can use fresh shrimp or cooked frozen shrimp. If you use cooked ones, 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 serve these with egg noodles, which take about 3 minutes to cook. If you use rice noodles, it usually takes only 2 minutes. Just pay attention to the cooking times mentioned on the package.
Step-by-step: Thai shrimp soup
- Prepare the Soup Base: Heat a bit of oil in a large pot over medium heat. Add the minced onion and cook until translucent. Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Infuse the Flavors: Add the lemongrass pieces and Thai green curry paste to the pot. Cook for about 2-3 minutes, stirring frequently, until the curry paste is well incorporated and aromatic.
- Create the Soup Base: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld together.
- Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes until they turn pink and opaque.
- Season the Soup: Stir in the fish sauce and lemon juice. Adjust the seasoning with salt and pepper to taste. Remove the lemongrass pieces before serving.
- Serve: Ladle the soup into bowls and serve hot. Enjoy it on its own or with steamed jasmine rice for a complete meal.
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Frequently asked questions
How long will this soup keep? Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking to ensure even cooking and the best texture.
Is there a vegetarian version of this soup?
Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth and substituting shrimp with tofu, mushrooms, or a mix of your favorite vegetables.
Can I use another type of curry paste?
Yes, you can use other types of Thai curry paste, such as red or yellow curry paste. Remember that the flavor profile will change slightly, but it will still be delicious. Adjust the amount based on your spice preference.
Thai Shrimp Soup with noodles
This Thai shrimp noodle soup uses frozen shrimps, curry paste, coconut milk, and a few pantry staples, and it gets ready in just 10 minutes. I add a few noodles to make it hearty and wholesome.
Ingredients
- 1 lb (450 g) Shrimps peeled and deveined
- 2 tbsp Olive oil
- 1 med Onion finely chopped
- 2 large Garlic cloves minced
- 1 tbsp French ginger grated
- 2 stalks Lemongrass cut into 2-inch pieces and bruised
- 2 – 3 tbsp Thai curry paste green or red (up to 3 tbsp for spicy soup)
- 1 can (400 g) Unsweetened coconut milk
- 2 cups (470 ml) Broth or stalk Fish or chicken broth
- 1 tbsp Fish sauce
- 1 – 2 tbsp Lemon juice
- ¼ cup Fresh cilantro leaves chopped
- ¼ tsp Salt
- ¼ tsp Black pepper powder
For serving
- 4 oz (115 g) Egg noodles (optional)
- 1 tbsp Scallions for garnish
- ¼ cup Colorful Pepper for garnish (optional)
Method
- Prepare the Soup Base: In a large pot, heat a bit of oil over medium heat. Add the minced onion and cook until it becomes translucent. Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.2 tbsp Olive oil, 1 med Onion , 2 large Garlic cloves, 1 tbsp French ginger
- Infuse the Flavors: Add the lemongrass pieces and Thai green curry paste to the pot. Cook for 2-3 minutes, stirring frequently, until the curry paste is well incorporated and aromatic.2 stalks Lemongrass , 2 – 3 tbsp Thai curry paste
- Create the Soup Base: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld together.1 can Unsweetened coconut milk, 2 cups Broth or stalk
- Cook the Shrimp: Add the shrimp to the pot and cook for about 3-5 minutes until they turn pink and opaque.1 lb Shrimps
- Season the Soup: Stir in the fish sauce and lemon juice. Adjust the seasoning with salt and pepper to taste. Remove the lemongrass pieces before serving.1 tbsp Fish sauce, 1 – 2 tbsp Lemon juice, ¼ tsp Salt, ¼ tsp Black pepper powder
- Serve: Ladle the soup into bowls and serve hot. Enjoy it alone or with steamed jasmine rice or egg noodles, and garnish with scallions and peppers.¼ cup Fresh cilantro leaves, 4 oz Egg noodles, 1 tbsp Scallions , ¼ cup Colorful Pepper
Notes
- Use Fresh, High-Quality Ingredients: Fresh lemongrass, ginger, garlic, and shrimp will provide the best flavor and texture. Fresh ingredients are key to achieving the authentic taste of Thai cuisine.
- Properly Prep Your Ingredients: Mince the onion, garlic, and ginger finely to ensure they evenly distribute their flavors throughout the soup. Bruise the lemongrass stalks to release their aromatic oils.
- Balance the Flavors: Thai cuisine is all about balance. Taste your soup as you go and adjust the seasoning. Add more fish sauce for umami, lime juice for acidity, or a bit of sugar if you need a touch of sweetness.
- Control the Heat: Start with a small amount of Thai green curry paste and add more based on your spice tolerance. Remember, you can always add more heat, but it’s hard to remove it once it’s in the soup.
- Cook Shrimp Just Right: Add the shrimp towards the end of the cooking process and cook them just until they turn pink and opaque. Overcooked shrimp can become rubbery and lose their delicate texture.
- Remove Lemongrass Before Serving: Lemongrass stalks are tough and fibrous. Make sure to remove them before serving the soup to avoid any unpleasant bites.
- Customize to Your Preference: Feel free to add or substitute vegetables based on what you have on hand or prefer. Bell peppers, mushrooms, and baby corn are great additions.
- Serve Hot and Fresh: This soup is best served hot and fresh. If making ahead, add the shrimp and cook just before serving to ensure they retain their optimal texture.
- Garnish for Extra Flavor: Fresh cilantro, green onions, and thinly sliced Thai chilies not only add color but also an extra layer of flavor. Garnish your soup just before serving.
- Pair with Rice or Noodles: For a more filling meal, serve the soup with steamed jasmine rice or rice noodles. The rice helps soak up the flavorful broth and makes for a complete dish.
- Store and Reheat Properly: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the soup’s delicate flavors and texture.
Equipment you will need
Nutrition
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Will this really be ok in 10 minutes? I love Thai dishes especially anything with coconut milk, definately saving this recipe
Yes Khadija – the prawns and noodles usually take no more than 4 minutes max. The veggies usually take no more than 4 minutes as well. So yeah… technically it can be cooked in 10 minutes
This sounds delicious! We love Thai food! And we also have trouble finding the authentic ingredients. Good recommendations!
Thanks Melissa! yeah I can’t find them or they are sold like gold !!
Quick and easy, this is my kind of recipe! It looks absolutely delicious!
Thanks Kristine.. I know what you mean.. quick and easy is also my kinda dish
Wow – what flavors you have here! I work from home and look forward to a lunch break so this soup is perfect! Vibrant, healthy and it comes together so easily. I’m craving it now….
Yup…sure comes together so easily!! I love this when i need something quick
10 minutes for a beautiful soup? Amazing! I love the coconut flavor in a thai type soup. Looks delicious.
Me too Sophia.. I love coconut anything
Thai curry paste and coconut cream are such a rich and flavorful combo-it’s amazing that you can cook something for only 10 minutes and get that depth of flavor with it. I need to remember this-I sometimes get too caught up in getting all the right ingredients that I miss out on very tasty and easy meals like this!
This is something I make when I need something quick Meg – I just dig into the fridge and freeze for things I can throw. Especially those times when you come home from activities with hungry kids – you tell them go into the shower I’ll get dinner ready – this works. It’s filing and it’s delish
Such a beautiful soup and in only 10 minutes? On my list of meals for the week! Perfect weeknight meal!!
So glad to hear that Debra. Enjoy!
This soup sounds delightful! I love thai soups — there’s something about the curry mixed with the coconut milk that just warms me through and through. Will have to give this a try!
Exactly Willow – you speak my language.. Curry and coconut.. match made in heaven. Thanks
I’m sold. Your soup sounds divine, with a twist of flavors and are not of my norm but flavors that I like and will taste good on this cold day!
So glad to hear that Dan – I love such dishes on cold winters day
This looks like a creamy delicious soup. I love soups that use coconut milk as an ingredient.
Me too Christine. Just makes it so rich and creamy