When you crave a dish that balances creaminess, spice, and vibrant freshness, Thai coconut shrimp soup delivers on all fronts. Known in Thailand as Tom Kha Goong, this soup combines silky coconut milk with plump shrimp, aromatic herbs, and a kick of chili heat. Each spoonful brings a mix of savory, tangy, and slightly sweet notes that make it both comforting and exotic. The best part is that it doesn’t require hours in the kitchen—within 40 minutes, you can create a dish that tastes like it came from an authentic Thai restaurant. Whether you serve it as a starter or a main meal, this soup will leave everyone satisfied.
Ingredients
To prepare an authentic and balanced Thai coconut shrimp soup, gather the following:
- Shrimp: 500 g (1 lb), large, peeled and deveined, tails on for presentation
- Coconut milk: 400 ml (14 oz) can, full-fat for creaminess
- Chicken or vegetable stock: 750 ml (3 cups)
- Lemongrass stalks: 2, trimmed and bruised (lightly smashed)
- Galangal root: 30 g (1 oz), sliced thin (substitute with ginger if unavailable)
- Kaffir lime leaves: 4, torn into halves
- Red chili peppers: 2, sliced (adjust for heat preference)
- Mushrooms: 200 g (7 oz), straw mushrooms or button, halved
- Fish sauce: 2 tablespoons
- Lime juice: 3 tablespoons, freshly squeezed
- Brown sugar: 1 teaspoon
- Shallots: 2 small, thinly sliced
- Garlic: 3 cloves, minced
- Cilantro (coriander leaves): 2 tablespoons, chopped
- Thai basil leaves: handful (optional, for garnish)
- Oil: 1 tablespoon (neutral, like canola or sunflower)
- Salt: to taste
Instructions
Step 1: Prepare the base
In a large pot, heat the oil over medium heat. Add sliced shallots and minced garlic. Sauté for 2 minutes until fragrant but not browned.
Step 2: Infuse the broth
Pour in the stock. Add lemongrass, galangal slices, and kaffir lime leaves. Bring to a gentle simmer and let the flavors infuse for 10 minutes. This aromatic base gives the soup its authentic depth.
Step 3: Add coconut milk and seasonings
Stir in the coconut milk, fish sauce, and brown sugar. Lower the heat to prevent boiling, which could cause the coconut milk to split. Simmer gently for 5 minutes.
Step 4: Cook the mushrooms and chili
Add halved mushrooms and sliced chili peppers. Simmer for another 5 minutes until the mushrooms soften.
Step 5: Add shrimp
Place shrimp into the simmering soup. Cook for 3–4 minutes, just until the shrimp turn pink and opaque. Overcooking will make them rubbery, so watch closely.
Step 6: Finish with lime juice and herbs
Turn off the heat. Stir in lime juice for tanginess and sprinkle chopped cilantro. Taste and adjust with more fish sauce or lime if needed.
Step 7: Serve hot
Ladle the soup into bowls. Garnish with Thai basil leaves and an extra chili slice for presentation.
Tips for Perfecting the Dish
- Use fresh herbs: Lemongrass, galangal, and kaffir lime leaves are essential for authentic flavor. If using dried substitutes, double the quantity but know the taste will be milder.
- Balance is key: Thai cuisine thrives on balance—salty (fish sauce), sour (lime), sweet (sugar), and spicy (chili). Adjust to suit your palate.
- Do not boil coconut milk: Keep the soup at a gentle simmer. High heat can cause separation and affect the smooth texture.
- Shrimp timing: Add shrimp last to avoid overcooking. They should be tender, not chewy.
Conservation and Storage
This soup is best enjoyed fresh, but you can store it properly:
- Refrigeration: Store cooled soup in an airtight container for up to 2 days. Reheat gently on the stove over low heat. Avoid boiling to keep coconut milk creamy.
- Freezing: Not recommended, as coconut milk tends to separate when thawed, and shrimp lose their tender texture. If freezing is necessary, do so without the shrimp and add them fresh when reheating.
Variations
Thai coconut shrimp soup is highly adaptable. Try these variations to match your taste:
- Protein swaps: Replace shrimp with chicken breast strips or tofu for a vegetarian option.
- Extra vegetables: Add baby corn, bok choy, or snap peas for more texture and nutrition.
- Spice level: Increase or reduce chili peppers depending on your heat tolerance.
- Creamier broth: Use two cans of coconut milk instead of one for a richer texture.
- Tom Yum hybrid: Add tamarind paste and more chili for a tangier, spicier twist closer to Tom Yum Goong.
Serving Suggestions
Thai coconut shrimp soup shines both as a starter and a main dish.
- As a main meal: Pair with steamed jasmine rice or rice noodles for a filling option.
- As a starter: Serve smaller portions alongside other Thai dishes like chicken satay or green curry.
- Garnishes: Top with extra cilantro, chili oil, or lime wedges for freshness.
- Drinks pairing: Complement with Thai iced tea, or for wine lovers, a crisp Riesling or Sauvignon Blanc balances the spice.
Conclusion
Thai coconut shrimp soup captures the essence of Thai cuisine: a delicate dance of sweet, sour, salty, and spicy flavors. The creamy coconut milk pairs beautifully with shrimp, while the herbs and spices create a fragrant base that excites the senses. Its versatility allows endless variations, and with simple techniques, even beginner cooks can achieve restaurant-quality results at home. Whether served as a quick weeknight dinner or as part of a special menu, this dish proves both comforting and bold. Each bowl brings warmth, nourishment, and a taste of Thailand right to your table.
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Thai Coconut Shrimp Soup: A Flavorful Comfort in a Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A rich and aromatic Thai coconut shrimp soup (Tom Kha Goong) with creamy coconut milk, tender shrimp, mushrooms, and fragrant herbs. Balanced with lime, chili, and fish sauce, it’s comforting yet vibrant—a quick restaurant-quality dish at home.
Ingredients
500 g (1 lb) large shrimp, peeled and deveined (tails on optional)
400 ml (14 oz) coconut milk, full-fat
750 ml (3 cups) chicken or vegetable stock
2 lemongrass stalks, trimmed and bruised
30 g (1 oz) galangal root, thinly sliced (or ginger substitute)
4 kaffir lime leaves, torn
2 red chili peppers, sliced
200 g (7 oz) mushrooms, halved
2 tbsp fish sauce
3 tbsp lime juice, fresh
1 tsp brown sugar
2 shallots, thinly sliced
3 garlic cloves, minced
2 tbsp fresh cilantro, chopped
Handful Thai basil leaves (optional)
1 tbsp neutral oil
Salt, to taste
Instructions
Prepare base: Heat oil in a pot over medium heat. Add shallots and garlic. Sauté 2 minutes until fragrant.
Infuse broth: Add stock, lemongrass, galangal, and lime leaves. Simmer 10 minutes.
Add coconut milk: Stir in coconut milk, fish sauce, and sugar. Keep heat low, simmer 5 minutes.
Add vegetables: Put in mushrooms and chili peppers. Simmer 5 minutes.
Cook shrimp: Add shrimp. Simmer 3–4 minutes until pink and opaque.
Finish: Remove from heat. Add lime juice and cilantro. Taste and adjust seasoning.
Serve: Ladle into bowls. Garnish with Thai basil and extra chili if desired.
Notes
Do not boil coconut milk—simmer gently for smooth texture.
Use fresh herbs for authentic flavor. Dried substitutes work but are less aromatic.
Add shrimp last to keep them tender.
Adjust lime, chili, and fish sauce to balance salty, sour, sweet, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: <0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 165 mg
Keywords: Thai coconut shrimp soup, Tom Kha Goong, coconut milk shrimp soup
