Thai Shrimp Soup
Thai Shrimp Soup is a bright and comforting bowl packed with fresh flavors like tangy lime, spicy chili, and fragrant lemongrass, all swimming alongside tender shrimp and crisp vegetables. It’s…
Tip: save now, cook later.Thai Shrimp Soup is a bright and comforting bowl packed with fresh flavors like tangy lime, spicy chili, and fragrant lemongrass, all swimming alongside tender shrimp and crisp vegetables. It’s a beautiful blend of sweet, sour, and spicy that really wakes up your taste buds in the best way.
I love how quick this soup comes together—it’s perfect for nights when you want something fresh but don’t want to spend hours cooking. The shrimp cook in just a few minutes, and the broth fills the kitchen with that wonderful smell that instantly makes me feel cozy and happy. If you like a little heat, I add extra chili flakes, but you can easily adjust it to your taste.
My favorite way to enjoy this soup is with a side of jasmine rice or a steamed bun to soak up all that delicious broth. It reminds me of the evenings when I’d sit down with friends, sharing stories and passing the bowl around. It’s the kind of meal that feels warm and friendly, and always leaves me looking forward to the next spoonful.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for texture, but frozen works fine if thawed well. For a mild seafood taste, use medium or large shrimp. I prefer peeled and deveined shrimp for easier eating.
Lemongrass & Kaffir Lime Leaves: These add a fresh, citrusy aroma unique to Thai cuisine. If you can’t find them, use a small amount of lime zest and fresh ginger as substitutes.
Galangal or Ginger: Galangal has a sharper, piney flavor. If unavailable, fresh ginger is a good and widely available alternative, though the taste will be slightly different.
Coconut Milk: Use full-fat for creaminess, but light coconut milk is fine for a lighter soup. Canned coconut milk is ideal for creaminess, but boxed can be used if necessary.
Fish Sauce: This gives the salty umami flavor. For vegetarians or those avoiding fish sauce, use soy sauce or tamari instead. Adjust to taste, as these are less salty.
Rice Vermicelli Noodles: These thin noodles soften quickly and soak up the broth nicely. If unavailable, thin rice noodles or even glass noodles make great alternatives.
How Do You Infuse the Broth with All the Flavors?
The key to a flavorful broth is gently simmering fragrant ingredients like lemongrass, galangal, kaffir lime leaves, garlic, shallots, and chilies.
- Add all these aromatics to the broth and let it simmer for about 10 minutes to release their flavors slowly.
- Avoid boiling vigorously, which can turn flavors bitter.
- Remove the larger pieces (lemongrass, lime leaves, galangal) before adding shrimp so they don’t overwhelm the soup.
- This step brings out that fresh, bright essence typical of Thai soups.
How Can You Cook Shrimp Perfectly in Soup?
Shrimp cooks very fast and can become tough if overcooked, so timing is important:
- Add raw shrimp after the broth and vegetables are ready.
- Simmer shrimp gently for 3-4 minutes until they turn pink and curl slightly.
- Remove from heat promptly to keep them tender and juicy.
- Remember shrimp continue cooking a bit after removing from heat due to residual temperature.
What’s the Best Way to Balance the Soup’s Flavors?
Thai soups are all about balance between sour, salty, spicy, and sweet.
- Start with fish sauce for saltiness and lime juice for sourness but add gradually.
- Taste as you go to find your perfect balance.
- If it’s too sour, add a little sugar to round it out.
- If too salty, dilute with extra broth or a splash of coconut milk.
Adjusting these last makes your soup just right for your taste!
Equipment You’ll Need
- Large pot – You need it to simmer the broth and cook the soup all in one place.
- Slotted spoon – Great for removing lemongrass and lime leaves before serving.
- Knife and cutting board – For chopping garlic, shallots, chilies, and prepping herbs.
- Measuring cups and spoons – To get the right amount of fish sauce, lime juice, and sugar.
- Fine mesh strainer (optional) – Handy if you want to strain out all solids from the broth.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or tofu for a different protein that still soaks up the flavors well.
- Add sliced bell peppers or baby corn for extra crunch and a touch of sweetness.
- Use fresh basil or mint instead of cilantro to change the herbal notes.
- Mix in a spoonful of chili paste or fresh bird’s eye chilies if you like the soup spicier.
How to Make Thai Shrimp Soup?
Ingredients You’ll Need:
- 1 pound (450g) large shrimp, peeled and deveined
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup coconut milk
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices fresh galangal or ginger
- 3-4 kaffir lime leaves, torn into pieces
- 2-3 Thai red chilies, sliced (adjust to heat preference)
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1 cup straw mushrooms or sliced button mushrooms
- 1 cup baby spinach or similar leafy greens
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar (palm sugar preferred)
- 100g (3.5 oz) rice vermicelli noodles, cooked and drained
- Fresh cilantro leaves for garnish
- Fresh lime wedges for serving
- Optional: chopped green onions for garnish
Time Needed to Make This Soup
This recipe takes about 15 minutes to prepare and cook. You’ll spend 10 minutes simmering the broth to let the flavors infuse, then about 10 more minutes cooking the shrimp and mushrooms, so you can enjoy a flavorful soup ready in under half an hour.
Step-by-Step Instructions:
1. Simmer the Flavored Broth:
In a large pot, bring your chicken or vegetable broth to a gentle simmer over medium heat. Add the smashed lemongrass, sliced galangal or ginger, torn kaffir lime leaves, minced garlic, sliced shallot, and sliced red chilies. Let this mixture gently simmer for about 10 minutes to let all the fresh flavors come together.
2. Prepare the Soup Base:
After simmering, remove the lemongrass, galangal slices, and kaffir lime leaves using a slotted spoon or strain the broth lightly to keep the soup smooth. Then stir in the coconut milk, fish sauce, and sugar. Adjust the heat so the soup stays at a gentle simmer.
3. Add Vegetables and Shrimp:
Add the mushrooms and cook them for about 3 to 4 minutes until they soften. Next, add the shrimp, cooking for 3 to 4 minutes until they turn pink and are just cooked through. Stir in the baby spinach and cook for about a minute until just wilted.
4. Finish and Serve:
Remove the soup from the heat and stir in the freshly squeezed lime juice to add a bright, tangy touch. Taste your soup and add extra fish sauce or lime juice if you want to balance the flavors further. To serve, place cooked rice vermicelli noodles in each bowl and ladle the hot soup with shrimp and vegetables on top. Garnish with fresh cilantro, extra sliced chili if you like, and lime wedges on the side for an extra burst of flavor.
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry to avoid excess water in the soup.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Substitute the shrimp with tofu or extra mushrooms, and replace fish sauce with soy sauce or tamari. Use vegetable broth to keep it fully plant-based.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to keep the shrimp tender and avoid curdling the coconut milk.
Is It Okay to Prepare the Broth in Advance?
Yes! You can prepare the flavored broth a day ahead, strain it, and refrigerate. When ready to serve, reheat the broth, then add mushrooms, shrimp, and spinach to finish the soup quickly.