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Thai Shrimp Soup with Coconut Milk


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  • 2 T butter
  • 2 diced potatoe
  • 6 cups good-quality chicken stock
  • shrimp crab or lobster
  • 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
  • 1 cup shiitake mushrooms, sliced
  • 2 inch chunk of Ginger sliced and smashed
  • 3 garlic cloves
  • 2 can good-quality coconut milk
  • 2-3 limes
  • salt
  • 1-2 + Tbsp. fish sauce
  • 1-2 teasooon of red curry paste
  • 1-2 teaspoon of hot galic chili sauce
  • 3 teaspoons sugar
  • 1/8 teaspoon of white pepper
  • handful fresh cilantro
  • handful fresh basil leaves



Step 1

Melt butter, add onions garlic celery and soften. Stir in ginger mushroom Add broth milk pepper potatoe and spices cook 15-20 min.
Let sit all day to blend flavors. Cook for about an hour before serving with shrimp, serve with basil and cilantro

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.


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