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Healthy Thai Coconut Shrimp Soup - Light, Comforting, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound medium shrimp, peeled and deveined
  • Coconut milk: 1 can (13.5–14 oz) full-fat or light
  • Low-sodium chicken or vegetable broth: 3 cups
  • Red curry paste: 1–2 tablespoons, to taste
  • Fresh ginger: 1 tablespoon, finely grated
  • Garlic: 3 cloves, minced
  • Lemongrass: 1 stalk, trimmed and lightly smashed (or 1 tablespoon lemongrass paste)
  • Fish sauce: 1–2 tablespoons
  • Lime juice: 2–3 tablespoons, plus lime wedges for serving
  • Mushrooms: 1 cup sliced (shiitake or cremini)
  • Bell pepper: 1 red pepper, thinly sliced
  • Baby spinach or bok choy: 2 cups, loosely packed
  • Scallions: 3, thinly sliced
  • Fresh cilantro and/or Thai basil: For garnish
  • Avocado or coconut oil: 1 tablespoon
  • Optional heat: 1 small red chili or chili flakes
  • Optional sweetness: 1 teaspoon coconut sugar or honey to balance acidity

Method
 

  1. Prep the aromatics: Mince garlic, grate ginger, slice scallions, and smash the lemongrass. Pat shrimp dry and season with a pinch of salt.
  2. Sauté the base: Warm oil in a medium pot over medium heat. Add the white parts of the scallions, garlic, and ginger. Cook 1–2 minutes until fragrant, not browned.
  3. Add curry paste: Stir in red curry paste and cook 30–60 seconds to bloom the spices.
  4. Build the broth: Pour in broth, add lemongrass, mushrooms, and bell pepper. Bring to a gentle simmer and cook 5–7 minutes until veggies start to soften.
  5. Stir in coconut milk: Add coconut milk and fish sauce. Keep heat at a gentle simmer. Taste and adjust salt if needed.
  6. Cook the shrimp: Add shrimp and simmer 2–3 minutes, just until pink and opaque. Do not overcook.
  7. Finish with greens and lime: Stir in spinach or bok choy to wilt. Remove lemongrass. Add lime juice to taste and a pinch of coconut sugar if desired.
  8. Garnish and serve: Ladle into bowls. Top with cilantro, Thai basil, green parts of the scallions, and sliced chili if you like it spicy. Serve with lime wedges.