Go Back
Thai Shrimp Soup

Sarah
This Thai Shrimp Soup is fragrant, comforting, and beautifully balanced with savory, creamy, tangy, and gently spicy flavors. Made with tender shrimp, coconut milk, red curry paste, and fresh lime, this Thai-inspired soup comes together in about 30 minutes and feels light yet deeply satisfying. It’s perfect for busy weeknights, cozy evenings, or anytime you’re craving something warm and nourishing with bold flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • Main Ingredients
  • 1 lb raw shrimp peeled and deveined (tails removed)
  • 1 cup mushrooms sliced (button or shiitake)
  • 1 red bell pepper thinly sliced
  • 2 green onions sliced
  • Seasonings & Flavor Base
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1½ –2 tbsp red curry paste adjust to taste
  • 1 –2 tbsp fish sauce
  • 1 –2 tbsp fresh lime juice
  • Pantry Staples
  • 1 tbsp neutral oil avocado or vegetable
  • 4 cups chicken or seafood broth
  • 1 can 13.5 oz coconut milk
  • 1 tsp brown sugar or coconut sugar optional
  • Salt and black pepper to taste

Instructions
 

  • Pre-Cooking Prep
  • Pat shrimp dry and set aside.
  • Slice vegetables and mince garlic and ginger.
  • Measure out curry paste, broth, and coconut milk.
  • Cooking Method
  • Heat oil in a large pot over medium heat.
  • Add garlic and ginger; cook 30 seconds until fragrant.
  • Stir in red curry paste and cook 1 minute to bloom the spices.
  • Add mushrooms and bell pepper; cook 2–3 minutes until slightly softened.
  • Pour in broth and bring to a gentle simmer.
  • Stir in coconut milk and fish sauce.
  • Add shrimp and simmer 3–4 minutes, just until pink and opaque.
  • Remove from heat and stir in lime juice and sugar (if using).
  • Doneness & Texture Check
  • Shrimp should be pink and curled, not rubbery
  • Broth should be creamy but still light
  • Vegetables tender but not mushy
  • Resting & Final Touches
  • Taste and adjust with more lime juice, fish sauce, or curry paste
  • Garnish with green onions, cilantro, or Thai basil if desired

Notes

  • Keep the soup at a gentle simmer—boiling can split coconut milk.
  • Add shrimp at the very end to avoid overcooking.
  • Acid (lime) is essential for balance—add gradually and taste.