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Shrimp Coconut Milk Soup with Lemongrass and Ginger
Une soupe exotique alliant crevettes, lait de coco, citronnelle et coriandre pour un repas léger, parfumé et prêt en 20 min.
This coconut-based shrimp soup is a light yet satisfying dish that combines tender prawns with a fragrant broth enriched by coconut milk, ginger, garlic, chili, and fresh herbs. Rounded out with a splash of lime or lemon for acidity and a hint of fish sauce or soy sauce for depth, the recipe balances creamy sweetness with gentle heat and bright citrus notes. Often garnished with cilantro, scallions, or a handful of crisp vegetables, it can be served as a starter in a multi-course menu or as a quick weeknight main course alongside steamed rice or noodles. Enjoyed warm, the soup is especially popular during cooler weather but remains a versatile option whenever a comforting, Southeast Asian-inspired meal is desired.
Shrimp Coconut Milk Soup with Lemongrass and Ginger
Prepared in a single pot and on the table in under half an hour, this recipe is ideal for cooks who want maximum payoff with minimal cleanup. The ingredient list leans on pantry-friendly staples, making it easy to scale up for meal prep or freeze for future lunches.
Prep Time
12 minutes
12 minutes
Cook Time
15 minutes
15 minutes
Total Time
27 minutes
27 minutes
Ingredients
Shrimp, peeled and deveined, 400 g
- Coconut milk, 400 ml (about 14 fl oz)
- Vegetable or chicken stock, 1 l (4 cups)
- Lemongrass stalk, lightly crushed, 1 piece
- Fresh ginger root, sliced, 2 cm knob (≈10 g)
- Garlic, minced, 2 cloves
- Onion, finely chopped, 1 small (≈80 g)
- Carrot, julienned, 1 medium (≈100 g)
- Fresh red chili pepper, deseeded and sliced, 1 small
- Fish sauce, 1 tbsp
- Light soy sauce, 1 tbsp
- Lime juice, freshly squeezed, ½ lime (≈1 tbsp)
- Vegetable oil (sunflower or peanut), 1 tbsp
- Salt, ¼ tsp (or to taste)
- Freshly ground black pepper, pinch (or to taste)
- Optional fresh cilantro (coriander) leaves, roughly chopped, 2 tbsp
- Optional kaffir lime leaf, 1 leaf
- Optional bean sprouts for garnish, 50 g
Method
Peel the onion
- Finely chop the onion
- Peel the garlic clove
- Finely chop the garlic
- Peel the piece of ginger
- Grate the ginger
- Remove the tough outer leaves of the lemongrass
- Finely slice the tender inner stalk of the lemongrass
- Heat the vegetable oil in a saucepan over medium heat
- Add the chopped onion to the hot oil
- Cook the onion until it becomes translucent
- Add the chopped garlic to the saucepan
- Cook the garlic for a few seconds until fragrant
- Add the grated ginger to the saucepan
- Stir the ginger for a few seconds
- Add the sliced lemongrass to the saucepan
- Cook the lemongrass for a minute while stirring
- Pour the coconut milk into the saucepan
- Add the chicken stock to the saucepan
- Stir the liquids to combine
- Bring the soup to a gentle simmer
- Add the peeled shrimp to the simmering soup
- Cook the shrimp until they turn pink and opaque
- Season the soup with fish sauce
- Add lime juice to the soup
- Taste and adjust salt and pepper if necessary
- Ladle the hot soup into serving bowls
- Sprinkle chopped fresh cilantro over each bowl
- Add sliced red chilli on top if desired
- Serve the soup immediately while hot
Nutrition (whole recipe)
Calories
1410 kcal Protein
100 g Fat
101 g Carbs
41 g Fiber
6 g Sugar
20 g
1410 kcal Protein
100 g Fat
101 g Carbs
41 g Fiber
6 g Sugar
20 g
Notes
For an extra depth of flavor, quickly sauté the shrimp shells in a dab of oil first, then simmer them in the coconut broth for 5 minutes before straining—this makes a natural “stock” without extra ingredients. If you like more crunch, stir in a handful of thinly sliced snow peas or baby corn during the last minute of cooking so they stay crisp and vibrant.
why this recipe
Silky and aromatic, this shrimp coconut milk soup is the kind of dish that instantly transports you to sun-drenched shores, marrying the gentle sweetness of coconut with the briny snap of perfectly poached shrimp. What makes it truly special is its effortless balance: lemongrass and ginger breathe brightness into the luxurious broth, a dash of lime teases out freshness, and a whisper of chili wakes up the palate without overwhelming it. Ready in minutes yet layered with depth, it turns simple pantry staples into an elegant bowl of comfort—one that feels both soothing and sophisticated, ideal for an impressive starter or a satisfying light meal any night of the week.
FAQs
FAQ acf
Frequently Asked Questions
Can I use frozen shrimp in this soup, and do I need to thaw them first?
Yes, frozen shrimp work perfectly for this soup. For the best texture and to prevent the broth from cooling and thinning, thaw them first by placing them in a bowl of cold water for 10–15 minutes, then drain and pat dry before adding. If you must add them straight from frozen, simply extend the simmer by 1–2 minutes until the shrimp are fully pink and opaque.
How should I store and reheat leftovers without overcooking the shrimp?
Cool the soup quickly, then refrigerate it in an airtight container for up to 3 days (or freeze for 2 months), storing the shrimp submerged in the broth so they stay moist. Reheat over low-medium heat just until the liquid begins to steam—do not let it boil—or microwave in short 30-second bursts, stirring between each; stop as soon as the shrimp are warm to avoid toughening them.
What can I use instead of fish sauce if I want the soup to be vegetarian?
Replace the fish sauce with the same amount of light soy sauce or tamari plus a small pinch of sea salt or a dash of lime for brightness. Alternatively, use a vegan “fish” sauce (often made from seaweed, mushrooms, and soy) or dissolve 1 teaspoon of white or yellow miso in the broth to supply similar savory depth without any seafood.