Here’s a flavorful and comforting Thai Shrimp Soup recipe inspired by classic Thai flavors — creamy, tangy, and lightly spicy.
🍤 Thai Shrimp Soup (Tom Kha Style)
Ingredients (Serves 4)
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cups chicken or seafood broth
- 1 can (13–14 oz) coconut milk
- 1 tablespoon fresh ginger or galangal, sliced
- 2 cloves garlic, minced
- 1 stalk lemongrass, smashed and cut into 2-inch pieces
- 1–2 teaspoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (more to taste)
- 1 cup mushrooms, sliced
- 1 small red bell pepper, thinly sliced
- 1 teaspoon sugar (optional)
- Fresh cilantro, for garnish
- Optional: sliced Thai chili for extra heat
Instructions
1️⃣ Build the base
- In a large pot, bring broth to a gentle simmer.
- Add ginger (or galangal), garlic, lemongrass, and red curry paste.
- Simmer 5–7 minutes to infuse flavor.
2️⃣ Add coconut milk & vegetables
- Stir in coconut milk, mushrooms, and bell pepper.
- Simmer another 5 minutes.
3️⃣ Cook the shrimp
- Add shrimp and cook 2–3 minutes, until pink and opaque.
4️⃣ Finish the soup
- Stir in fish sauce, lime juice, and sugar (if using).
- Taste and adjust: more lime for brightness, fish sauce for saltiness, or chili for heat.
5️⃣ Serve
- Remove lemongrass pieces.
- Garnish with fresh cilantro and sliced Thai chili.
- Serve hot on its own or over jasmine rice.
Tips for Best Flavor
- Don’t overcook shrimp — they cook very quickly.
- Fresh lime juice makes a big difference.
- For a clearer broth (Tom Yum style), skip the coconut milk and increase lime and chili.
If you’d like, I can also give you:
- 🌶️ A spicy Tom Yum version (no coconut milk)
- 🍜 A Thai shrimp noodle soup version
- 🥥 A slow cooker version
Just tell me which one you’d like!
