Thai Shrimp Soup is a bright and flavorful bowl that’s brimming with tender shrimp, fresh herbs, and a kick of citrus and spice. This soup usually features ingredients like lemongrass, lime, chili, and coconut milk—all coming together to create a comforting yet exciting dish that’s full of color and warmth.
I love making this soup when I want something light but still packed with taste. It’s quick to whip up, and the mix of tangy lime with the subtle heat from chili makes it feel special without being overpowering. One thing I always keep handy is fresh cilantro to sprinkle on top right before serving—it adds the perfect fresh finish that brightens every spoonful.
For me, this soup works great as a cozy starter or even a full meal when paired with a side of jasmine rice or fresh crusty bread. It’s the kind of dish that makes the room smell amazing and invites you to slow down and enjoy every bite. Whenever I make it, I find myself smiling because the flavors just hit the spot in the best way.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If you’re allergic or prefer no shellfish, chicken or firm tofu are good alternatives. Just adjust cooking time accordingly.
Coconut Milk: This adds creaminess and a mild sweetness. For a lighter soup, use light coconut milk or canned evaporated milk, but keep some coconut flavor with a dash of coconut extract if you like.
Lemongrass & Kaffir Lime Leaves: These bring bright and citrusy notes. If you can’t find kaffir lime leaves, a bit of lime zest can help; for lemongrass, finely chopped ginger or lime zest can add a hint of that aroma.
Fish Sauce: This adds salty umami. For vegetarians, try soy sauce or tamari, but use less because it’s saltier. Taste and adjust as you go.
Rice Noodles: These are optional but add texture and make the soup more filling. You can swap for glass noodles, thin spaghetti, or skip altogether if you prefer a broth-only soup.
How Can I Balance the Flavors Perfectly?
This soup’s magic is in its balance of salty, sour, spicy, and sweet. Here’s how to get it right every time:
- Start with the fish sauce for saltiness—but add little by little so it doesn’t overpower.
- Lime juice brings the sour, brighten it up slowly and taste as you go.
- Chilies add heat; begin with less and add more if you like it spicier.
- Sugar rounds out the flavors and softens the chili’s bite; add just a teaspoon at first.
After stirring it all in, taste your broth and adjust any one flavor carefully until it feels just right to your palate. This slow tuning creates a soup that hits all the right notes every time.
Equipment You’ll Need
- Large soup pot – big enough to hold all the broth and ingredients, making it easy to simmer the soup evenly.
- Knife and cutting board – for chopping garlic, onion, ginger, and herbs neatly and safely.
- Wooden spoon or heatproof spatula – helps stir without scratching your pot.
- Fine mesh strainer (optional) – useful if you want to remove lemongrass and lime leaves before serving.
- Small bowl – for mixing lime juice, fish sauce, and sugar before adding to the soup to balance flavors smoothly.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or tofu – great if you want a different protein or a vegetarian version.
- Add mushrooms like shiitake or oyster – they soak up the broth and add a nice texture.
- Include fresh spinach or baby bok choy – for extra greens and a mild, fresh crunch.
- Use different herbs such as Thai basil or mint instead of cilantro – these provide a fresh twist and different aroma profiles.
Thai Shrimp Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon fresh ginger, minced
- 1-2 Thai red chilies, sliced (adjust for spice preference)
- 4 cups chicken or seafood stock
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves (optional), torn
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (plus extra for garnish)
- 1 teaspoon sugar
- 8 oz shrimp, peeled and deveined
- 2 oz thin rice noodles (optional)
- Fresh cilantro leaves, roughly chopped (for garnish)
- Sliced green onions (for garnish)
- Sliced fresh green chili (optional, for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This Thai Shrimp Soup takes about 40 minutes total. You’ll spend around 10 minutes prepping ingredients, 10 minutes simmering the broth to develop rich flavors, and another 10-15 minutes cooking the shrimp and noodles. It’s a quick, fresh soup that’s perfect for a cozy weekday meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, diced onion, fresh ginger, and sliced Thai red chilies. Cook this mixture for about 3-4 minutes until you can smell their lovely aromas and the onion looks soft and translucent.
2. Simmer the Broth:
Pour in the chicken or seafood stock along with the coconut milk. Add the bruised lemongrass stalk and torn kaffir lime leaves to the pot. Bring everything to a gentle simmer and let it cook for about 10 minutes, so the flavors can blend and become rich and fragrant.
3. Season the Soup:
Remove the lemongrass and lime leaves from the pot. Now stir in the fish sauce, lime juice, and sugar. Taste your broth and adjust how salty, sour, or sweet it is by adding more of any ingredient little by little until it feels just right for you.
4. Cook the Shrimp and Noodles:
Add the peeled and deveined shrimp to the broth. Let them cook for 3 to 4 minutes until they turn pink and are just cooked through. If you’re using rice noodles, prepare them separately according to the package instructions and add them to your serving bowls before ladling in the hot soup.
5. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle chopped fresh cilantro, sliced green onions, and any sliced fresh chilies you like on top. Don’t forget to add a lime wedge on the side for an extra burst of tangy freshness just before eating!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry to remove excess moisture for the best cooking results.
Can I Make Thai Shrimp Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding shrimp and noodles. Refrigerate the broth for up to 2 days. When ready to serve, reheat gently, then add fresh shrimp and noodles and cook just until shrimp are done.
What Can I Substitute for Lemongrass and Kaffir Lime Leaves?
If you don’t have lemongrass or kaffir lime leaves, use a little grated fresh ginger and lime zest to mimic the fresh citrusy notes. Though it won’t be exactly the same, it still gives a nice bright flavor to the soup.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the shrimp. If noodles were added to leftovers, you might want to keep them separate to prevent sogginess.