Thai Shrimp Soup with Coconut Milk for a Quick Lunch Recipe
A light, fragrant soup with shrimp and coconut milk is a dish that in Thailand can easily be a full meal. It’s somewhere between classic Tom Yum and Tom Kha, but in a simpler, home-style version. Perfect when you want Thai vibes without complicated ingredients and long cooking.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sour
Salty
Umami
Spicy
Fresh
Citrusy
Warming
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- raw shrimp - 250 g
- coconut milk kokosowe z puszki - 400 ml
- vegetable or chicken stock - 600 ml
- lemongrass - 1 pieces
- kaffir lime leaves - 3 pieces
- fresh ginger or galangal - 20 g
- shiitake mushrooms or button mushrooms - 120 g
- red or green curry paste - 1.5 tablespoon
- fish sauce rybny - 2 tablespoon
- sugar trzcinowy lub biały - 1 teaspoon
- lime juice - 2 tablespoon
- cherry tomatoes - 8 pieces
- fresh coriander - 2 tablespoon
- oil roślinny - 1 tablespoon
Main Ingredient:
shrimp
Preparation
- Lightly bash the lemongrass with the handle of a knife, then cut it into 3–4 pieces. Slice the ginger thinly. Slice the mushrooms thinly and halve the cherry tomatoes.
- Heat the oil in a pot over medium heat. Add the curry paste and fry for about 1 minute, stirring, until it becomes very fragrant but not burnt.
- Pour in the stock, add the lemongrass, kaffir lime leaves and ginger slices. Stir, bring to a gentle boil and simmer over low heat for 5–7 minutes so the stock absorbs the aroma.
- Add the coconut milk, mushrooms and tomatoes. Simmer for another 5 minutes over low heat, until the mushrooms soften.
- Add the shrimp. Cook for 3–4 minutes, until the shrimp turn pink and opaque. Do not cook them longer so they don’t become rubbery.
- Season the soup with fish sauce and sugar. Stir and taste. Finally, turn off the heat and add the lime juice to keep a fresh, citrusy flavour.
- Remove the pieces of lemongrass and the lime leaves from the soup (they are not pleasant to eat).
- Serve the hot soup sprinkled with fresh coriander. You can serve it with a bowl of cooked jasmine rice on the side or add some rice directly into the soup bowl.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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