Thai Coconut Curry Soup with Shrimp and Lemongrass
This easy Thai coconut curry soup features a rich red curry broth, succulent shrimp, and earthy mushrooms. A 30-minute dinner that rivals any takeout spot.
This vibrant Thai coconut curry soup is the antidote to boring weeknight dinners, delivering a complex balance of heat, salt, and creaminess in under half an hour. By blooming red curry paste in aromatic oils before adding full-fat coconut milk, you create a base that tastes like it has been simmering for hours.
While this recipe shares the silky texture of a classic tom kha gai soup, the addition of red curry paste adds a deeper spice profile and a beautiful sunset hue. It is an incredibly easy Thai coconut curry soup to master, relying on high-impact ingredients like fresh lemongrass and ginger to build a restaurant-quality foundation.
The beauty of this dish lies in the contrast between the rich, velvety broth and the bright, acidic finish of fresh lime juice. Whether you're a seasoned home cook or a beginner, this soup is a foolproof way to bring bold Southeast Asian flavors into your kitchen.
Ingredients
Aromatics & Broth
- 1 tablespoon neutral oil (grapeseed or canola)
- 3 tablespoons Thai red curry paste
- 2 stalks fresh lemongrass, bruised and cut into 3-inch pieces
- 2-inch piece fresh ginger, peeled and sliced into coins
- 3 cloves garlic, minced
- 4 cups (950ml) low-sodium chicken or vegetable broth
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar or coconut sugar
Protein & Vegetables
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) shiitake or baby bella mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon fresh lime juice
Garnish
- Fresh cilantro leaves
- Thinly sliced scallions
- Sliced red chilies (optional)
- Lime wedges for serving
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat.
- 2
Add the red curry paste and cook for 2 minutes, stirring constantly, until fragrant and slightly darkened.
- 3
Stir in the minced garlic, sliced ginger, and bruised lemongrass, cooking for another 60 seconds.
- 4
Pour in the chicken broth and bring the liquid to a gentle simmer for 10 minutes to infuse the aromatics.
- 5
Whisk in the full-fat coconut milk, fish sauce, and sugar until the broth is smooth and creamy.
- 6
Add the sliced mushrooms and bell peppers, simmering for 3-4 minutes until the vegetables begin to soften.
- 7
Drop in the shrimp and cook for 2-3 minutes, just until they turn pink and opaque.
- 8
Remove the pot from the heat and stir in the fresh lime juice.
- 9
Discard the lemongrass stalks and ginger coins before ladling the soup into bowls.
- 10
Garnish generously with cilantro, scallions, and extra lime wedges.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 26 g
- Carbs
- 16 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 1180 mg
Tips
- → To 'bruise' lemongrass, hit it firmly with the back of a knife or a rolling pin; this breaks the fibers and releases the essential oils into your broth.
- → Always use full-fat canned coconut milk; the refrigerated cartons meant for drinking are too thin and will result in a watery soup.
- → Do not boil the soup vigorously after adding the coconut milk, as high heat can cause the milk to separate or 'break.'
- → If you prefer a heartier meal, serve this soup over a small mound of cooked jasmine rice or rice noodles.
FAQ
Can I make this Thai coconut curry soup vegan?
Yes. Swap the chicken broth for vegetable broth, replace the fish sauce with soy sauce or a vegan 'no-fish' sauce, and use tofu or extra mushrooms instead of shrimp.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the shrimp from becoming rubbery.
Why does my coconut curry soup look oily on top?
This is actually a good sign! In traditional Thai cooking, the 'breaking' of the coconut cream or the oil from the curry paste rising to the top is considered a mark of a well-developed flavor base.
Can I use frozen shrimp?
Absolutely. Just ensure they are fully thawed and patted dry before adding them to the simmering broth to avoid diluting the soup.
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