Can I prepare Thai coconut soup with shrimp ahead of time?

Yes, Thai coconut soup with shrimp can be prepared in advance, but it’s best to add the shrimp just before serving to keep them tender. Prepare the broth, store it in the fridge, and reheat gently before adding fresh shrimp, lime juice, and herbs. This ensures the soup retains its authentic taste and texture.

How can I make Thai coconut soup with shrimp spicier?

To increase the heat in Thai coconut soup with shrimp , add extra red curry paste or fresh Thai chilies during the cooking process. You can also top the finished soup with chili flakes or a drizzle of chili oil. Adjust gradually to avoid overpowering the delicate balance of flavors.

Can I use frozen shrimp for Thai coconut soup with shrimp?

Yes, frozen shrimp work well for Thai coconut soup with shrimp as long as you thaw them properly. Rinse under cold water and pat dry before adding to the soup. Avoid overcooking, as previously frozen shrimp can toughen quickly if boiled too long.

What is the difference between Thai coconut soup and Tom Yum?

While both are iconic Thai soups, Thai coconut soup with shrimp (Tom Kha Goong) uses coconut milk for a creamy, rich base, whereas Tom Yum is a clear, spicy, and sour soup without coconut milk. The coconut milk in Thai coconut soup creates a velvety texture and balances the heat, making it milder and more comforting.

Thai Coconut Soup with Shrimp – The Best Recipe You’ll Love (2025)

Description

A flavorful Thai coconut soup with shrimp, featuring a creamy coconut milk base, red curry paste, fresh vegetables, and herbs for a deliciously aromatic dish.

Ingredients

Scale

1 Tablespoon Coconut oil
1 shallot, minced
1/3 cup red bell peppers, finely diced (about half of a medium pepper)
1 1/2 cups sliced mushrooms (about 5 ounces)
2 Tablespoons red curry paste
1 Tablespoon ginger, peeled and grated
1 quart chicken broth
1 Tablespoon Swerve brown sugar
2 Tablespoons fish sauce
1 can light coconut milk (13.5 ounces)
1 pound large shrimp, peeled and deveined (21–25 per pound)
1/2 cup green onions, thinly sliced (about 2)
2 Tablespoons basil, thinly sliced (chiffonade)
2 Tablespoons fresh lime juice

Instructions

In a large saucepan, heat the coconut oil over medium heat. Add minced shallots and cook for 1-2 minutes until fragrant.
Stir in bell peppers, mushrooms, curry paste, ginger, chicken broth, brown sugar, and fish sauce. Bring to a boil, then reduce to a simmer. Cover and cook for about 8 minutes until vegetables are tender and soup is hot.
Pour in coconut milk and return to a simmer. Add shrimp and cook for 3-5 minutes, or until shrimp turn pink and are cooked through.
Remove from heat and stir in green onions, lime juice, and fresh basil before serving.

Notes

Use full-fat coconut milk for a richer flavor.
Adjust the level of curry paste based on your spice preference.
Garnish with extra lime wedges and basil for added freshness.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 950mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 23g
Cholesterol: 145mg

Keywords: Thai coconut soup with shrimp, coconut curry soup, Thai shrimp soup, easy Thai soup recipe