Best 3 Thai Shrimp And Coconut Soup With Lemongrass Recipes

Indulge in the tantalizing flavors of Thailand with our authentic Thai shrimp and coconut soup, a harmonious blend of aromatic lemongrass, fragrant kaffir lime leaves, and the subtle heat of chili peppers. This comforting soup features succulent shrimp, tender mushrooms, and a medley of colorful vegetables, all simmering in a creamy and flavorful coconut broth. As a delightful accompaniment, we also offer a zesty lemongrass dipping sauce that perfectly complements the soup, adding an extra layer of tangy and refreshing flavors.

Let's cook with our recipes!

THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS

Thai Shrimp-and-Coconut Soup with Lemongrass image

Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger, and lemongrass, and garnished with plenty of shrimp.

Categories top chef recipe Thai soup lemongrass soup harold dieterle shrimp soup asian soup kin shop coconut soup seafood soup Perilla

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

5 Thai chiles
4 stalk fresh lemongrass
4 clove garlic
c. coarsely chopped peeled fresh ginger
1 large shallot
1 tbsp. coconut oil or vegetable oil (see Note)
3 1/2 c. unsweetened coconut milk
1/4 c. dark brown sugar
2 tbsp. dark brown sugar
1/4 c. Asian fish sauce
1/4 c. tamarind concentrate (see Note)
6 fresh kaffir lime leaves (see Note)
3 tbsp. fresh lime juice
salt
Freshly ground pepper
3/4 lb. shrimp
Cooked rice vermicelli or steamed rice

Steps:

In a blender, combine the chiles, lemongrass, garlic, ginger, shallot, and 1/4 cup of water, and puree until smooth.
In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves, and 1 1/2 cups of water, and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI SHRIMP COCONUT SOUP

Thai Shrimp Coconut Soup image

Make and share this Thai Shrimp Coconut Soup recipe from Food.com.

Provided by Rabia

Categories Thai

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (Thai Kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup Thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

Steps:

Add water and coconut milk to pot and whisk.
Add salt.
Bring to the boil.
Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
Reduce the heat to a simmer for 10-15 minutes.
Strain of the big pieces.
Add mushrooms and jalapeno peppers.
Cook for 5 minutes.
Add shrimp and cook till shrimp is done.
Add green onions and lime juice.
Cook for 5 minutes.
Garnish with coriander leaves or thai basil.

Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7

Tips:

Use fresh ingredients: Fresh shrimp, lemongrass, galangal, and kaffir lime leaves will give your soup the best flavor.
Don't overcrowd the pot: If you add too many shrimp to the pot, they will not cook evenly.
Simmer the soup until the shrimp is cooked through: This will take about 3-4 minutes.
Serve the soup immediately: This is when it is at its best.
Garnish the soup with fresh herbs: Cilantro, basil, and mint are all good options.

Conclusion:

This Thai shrimp and coconut soup with lemongrass is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover shrimp. The soup is flavorful and creamy, with a hint of spice from the lemongrass and galangal. The shrimp are tender and juicy, and the coconut milk adds a rich and creamy flavor. This soup is sure to be a hit with your family and friends.