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Coconut Lime Soup with Thai Basil and Shrimp

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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.

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

  1. Heat coconut oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
  2. Stir in red curry paste and cook for another minute to release flavors.
  3. Add chicken broth and lemongrass. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
  5. Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5 minutes until slightly tender.
  6. Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
  7. Remove lemongrass pieces. Stir in lime juice, Thai basil, and cilantro.
  8. 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

Find it online: https://yumfamilyrecipes.com/coconut-lime-soup-with-thai-basil-and-shrimp/