Description
A fragrant and creamy Thai coconut shrimp soup with lime leaves, balancing spicy, sweet, and tangy flavors for a light yet satisfying dish.
Ingredients
Scale
- 500g large shrimp, peeled and deveined
- 400ml coconut milk
- 2 cups chicken or vegetable broth
- 3 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised and chopped
- 1-inch galangal or ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1–2 Thai chilies, sliced (adjust to taste)
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- In a pot, heat coconut milk and broth over medium heat.
- Add lime leaves, lemongrass, and galangal. Simmer for 5 minutes to infuse flavors.
- Stir in fish sauce, palm sugar, and chilies.
- Add shrimp and cook until pink, about 3-4 minutes.
- Turn off heat. Stir in lime juice.
- Garnish with cilantro and green onions before serving.
Notes
- Remove lime leaves and lemongrass before serving.
- Use full-fat coconut milk for a creamier texture.
- Adjust spice level by adding or reducing chilies.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg
Keywords: Thai soup, coconut shrimp, spicy soup, lime leaves, quick dinner