Thai Coconut Curry Soup with Shrimp and Lemongrass
An aromatic Thai coconut curry soup featuring red curry paste, full-fat coconut milk, juicy shrimp, and mushrooms. A vibrant 30-minute meal for weeknight comfort.
This Thai coconut curry soup is the antidote to boring weeknight dinners, delivering a complex, aromatic broth that tastes like it simmered for hours in a professional kitchen. By blooming red curry paste in the thick cream of coconut milk, we build a foundation of heat and depth that perfectly balances the silky sweetness of the broth.
While many versions of tom kha gai soup rely on chicken, this easy Thai coconut curry soup uses succulent shrimp and earthy cremini mushrooms to keep things light yet satisfying. The secret is the aromatics; fresh lemongrass and ginger are non-negotiable for achieving that signature citrusy punch that cuts through the rich coconut base.
Don't be intimidated by the ingredient list. Most of these items are pantry staples or easily found in the produce aisle. Once you have your aromatics prepped, the soup comes together in one pot in under 30 minutes, making it a reliable staple for your rotation.
Ingredients
Aromatics & Base
- 1 tbsp (15ml) neutral oil (like avocado or grapeseed)
- 3 tbsp Thai red curry paste
- 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 cloves garlic, minced
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 2 cans (13.5oz/400ml each) full-fat coconut milk
Protein & Vegetables
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) cremini or shiitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp fish sauce (or soy sauce for a saltier profile)
- 1 tbsp coconut sugar or brown sugar
Finishing Touches
- 2 tbsp fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1 Thai bird's eye chili, thinly sliced (optional for heat)
- Cooked rice noodles or jasmine rice (for serving)
Instructions
- 1
Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the red curry paste and cook for 2 minutes, stirring constantly, until the paste smells fragrant and begins to darken slightly.
- 3
Stir in the bruised lemongrass, sliced ginger, and minced garlic; cook for 1 minute until fragrant but not browned.
- 4
Pour in the chicken broth and the solid cream from the top of the coconut milk cans, whisking to incorporate the paste into the liquid.
- 5
Bring the mixture to a gentle simmer, then add the sliced mushrooms and red bell pepper.
- 6
Simmer for 5-8 minutes until the vegetables are tender-crisp and the aromatics have infused the broth.
- 7
Add the shrimp, fish sauce, and sugar; poach the shrimp in the simmering liquid for 2-3 minutes until they are pink and opaque.
- 8
Remove the pot from the heat and stir in the lime juice and remaining coconut milk liquid.
- 9
Discard the lemongrass stalks and ginger slices before serving.
- 10
Ladle the soup into bowls over rice noodles if desired, and garnish generously with fresh cilantro and sliced chilis.
Tips
- → To bruise lemongrass, hit it firmly with the back of a chef's knife or a meat mallet to release the essential oils before adding it to the pot.
- → Use full-fat coconut milk in a can; carton-style coconut milk is too thin and won't provide the luscious mouthfeel required for this soup.
- → Adjust the 'funk' by adding fish sauce one tablespoon at a time. It provides the essential salt and umami that defines Thai cuisine.
FAQ
Can I make Thai coconut curry soup vegan?
Yes. Swap the chicken broth for vegetable broth, replace the shrimp with extra mushrooms or firm tofu, and use soy sauce or vegan 'no-fish' sauce in place of traditional fish sauce.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat; do not let it boil vigorously or the coconut milk may separate.
How do I make the broth spicier?
The heat comes from the red curry paste. For more fire, add a teaspoon of sambal oelek or increase the amount of sliced Thai bird's eye chilis used as a garnish.
Why does my coconut milk look curdled?
This usually happens if the soup is boiled too hard after the coconut milk is added. Always keep the soup at a gentle simmer and add the lime juice at the very end to prevent the acid from breaking the fat emulsion.
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