Thai Coconut Shrimp Soup with Red Curry and Lemongrass
This soup takes the bright, aromatic flavors of tom yum and makes them creamy with coconut milk and red curry paste. Shrimp and mushrooms cook in minutes in the fragrant broth, and lime and fish sauce give it a lively sour-salty balance. Serve it as a starter or with jasmine rice for a light meal.
Preparation Steps
Heat the oil in a large pot over medium heat. Add the garlic, ginger and lemongrass and stir for 1 to 2 minutes, until fragrant.
Add the curry paste and fry it with the aromatics for about 1 minute, stirring so it doesn't stick.
Pour in the broth and bring to a simmer. Stir in the coconut milk, fish sauce, lime juice and brown sugar and let it simmer gently for 5 to 7 minutes.
Add the mushrooms and onion and cook for 2 minutes, then add the shrimp. Simmer for 2 to 3 minutes more, just until the shrimp are pink and opaque all the way through.
Taste and add a little more fish sauce for salt or lime juice for sourness. Remove the lemongrass pieces, ladle into bowls and top with cilantro.
Tips & Variations
- Keep the soup at a gentle simmer once the coconut milk is in; a hard boil can make it split.
- Add a few torn lime leaves with the lemongrass, or swap the shrimp for sliced chicken breast and cook until no pink remains.
- Refrigerate leftovers for up to 2 days and reheat gently until steaming hot.
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