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Close-up of succulent pink shrimp in a creamy coconut milk broth with fresh green cilantro garnish. (Thai Coconut Shrimp Soup)

Thai Coconut Shrimp Soup with Creamy Coconut Milk and Red Chili

A 20-minute Thai Coconut Shrimp Soup featuring succulent pink shrimp in a creamy, pale orange coconut broth. Topped with fresh cilantro, red chilies, and vibrant chili oil droplets for a restaurant-quality finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Lunch
Cuisine: Thai
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Large Shrimp peeled and deveined, tail-on
  • 2 cans Full-Fat Coconut Milk 400ml per can
  • 2 cups Chicken Stock or vegetable stock
  • 2 tbsp Red Curry Paste
  • 1 tbsp Ginger freshly grated
  • 3 cloves Garlic minced
  • 1 stalk Lemongrass bruised
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 1 whole Lime juiced
  • 1/4 cup Fresh Cilantro for garnish
  • 2 whole Green Scallions chopped
  • 1 whole Red Chili Pepper thinly sliced
  • 1 tsp Red Chili Oil for droplets

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Chef's Knife

Method
 

Preparation
  1. Heat oil in a pot over medium heat. Sauté garlic, ginger, and bruised lemongrass for 2 minutes. Stir in red curry paste and cook for 1 minute until the oil turns orange.
  2. Whisk in coconut milk and chicken stock. Bring to a very gentle simmer, ensuring it does not reach a hard boil.
  3. Add the shrimp to the simmering broth. Cook for 3-4 minutes until they are curled and succulent pink.
  4. Remove from heat. Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
  5. Ladle into bowls. Garnish with fresh cilantro, sliced red chilies, scallions, and droplets of red chili oil.

Notes

Do not boil the broth aggressively or the coconut milk may separate.
Use tail-on shrimp for the best visual presentation.