Why You’ll Love Coconut Lime Soup with Thai Basil and Shrimp Recipe
This soup is incredibly flavorful while remaining simple to prepare. The creamy coconut milk creates a silky base that pairs beautifully with the tangy lime and aromatic herbs. Shrimp cook quickly, making this an excellent choice for busy weeknights.
It’s also versatile and easy to customize. You can adjust the spice level, add vegetables, or even turn it into a heartier meal by serving it over noodles or rice. The result is a restaurant-quality dish made right in your own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (13–14 ounces) coconut milk
2 cups chicken or vegetable broth
1/2 cup freshly squeezed lime juice
1 pound large shrimp, peeled and deveined
1/4 cup fresh Thai basil, chopped
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional)
Directions
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Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 4–5 minutes until soft and translucent.
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Stir in the garlic and grated ginger. Cook for another 1–2 minutes until fragrant, being careful not to let them burn.
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Pour in the coconut milk and broth. Stir well to combine, then bring the mixture to a gentle simmer.
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Add the lime juice and let the soup simmer for about 10 minutes so the flavors can blend together.
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Season the shrimp lightly with salt and pepper. Add them to the simmering soup and cook for 2–3 minutes, or until they turn pink and opaque.
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Stir in the chopped Thai basil and optional red pepper flakes. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
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Serve hot, garnished with extra basil or a wedge of lime if desired.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
For a vegetarian version, replace the shrimp with cubed tofu or sliced mushrooms and use vegetable broth.
Add vegetables such as bell peppers, snap peas, spinach, or shredded carrots for extra texture and nutrition.
To make it spicier, add fresh sliced chili peppers or a spoonful of chili paste.
For a heartier meal, serve the soup over rice noodles or jasmine rice.
You can also add a splash of fish sauce for deeper savory flavor if desired.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Because shrimp can become overcooked when reheated multiple times, warm the soup gently over low heat just until heated through.
If the soup thickens in the refrigerator, add a small splash of broth or water while reheating to loosen it.
Freezing is possible, but coconut milk may separate slightly when thawed. Stir well while reheating to restore its creamy texture.
FAQs
Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely and pat them dry before adding to the soup.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and curl slightly. This usually takes just a few minutes.
Can I make this soup ahead of time?
You can prepare the broth base in advance. For best texture, add and cook the shrimp just before serving.
Is this soup very spicy?
It is naturally mild. You control the heat by adjusting the amount of red pepper flakes or chili you add.
What can I substitute for Thai basil?
If Thai basil is unavailable, regular basil or fresh cilantro can be used, though the flavor will be slightly different.
Can I use light coconut milk?
Yes, but the soup will be less rich and creamy compared to using full-fat coconut milk.
What type of broth works best?
Both chicken and vegetable broth work well. Choose a good-quality broth for the best flavor.
Can I add noodles directly to the soup?
Yes, but cook them separately if you plan to store leftovers, as noodles can absorb too much liquid.
How can I make the soup more filling?
Add cooked rice, rice noodles, or extra vegetables to make it more substantial.
Can I adjust the lime flavor?
Absolutely. Add more lime juice for extra brightness or slightly reduce it if you prefer a milder citrus note.
Conclusion
Coconut Lime Soup with Thai Basil and Shrimp is a beautifully balanced dish that combines creamy, tangy, and aromatic elements in one comforting bowl. Quick to prepare and easy to customize, it’s perfect for both weeknight dinners and special occasions. Once you try it, this vibrant soup is sure to become a regular favorite in your kitchen.
Coconut Lime Soup with Thai Basil and Shrimp
A fragrant coconut lime soup infused with Thai basil and tender shrimp, balancing creamy richness with bright citrus and aromatic herbs. This Thai-inspired soup is light, comforting, and full of fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed and cut into pieces
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can coconut milk (13.5 oz)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 2 limes
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute to release flavors.
- Add chicken broth and lemongrass. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
- Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5 minutes until slightly tender.
- Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
- Remove lemongrass pieces. Stir in lime juice, Thai basil, and cilantro.
- Taste and adjust seasoning with salt if needed. Serve hot.
Notes
- For extra heat, add sliced fresh chili or chili oil.
- You can substitute chicken with tofu for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve with jasmine rice or enjoy on its own as a light meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 170 mg
