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Recipe: Thai Shrimp & Coconut Soup

Here is the recipe for the extremely tasty Thai soup we made in last week’s Soup’s On! classes.  This soup is a meal in a bowl, especially if paired with a nice Asian inspired salad (think mixed greens, Asian pear, sunflower seeds, cucumber, red bell pepper in a soy-sesame vinaigrette).  Also, a lovely presentation, this would be a wonderful dish to serve to casual supper guests.  If you want to make ahead, remove from heat after shrimp are just cooked.  Reheat to add remaining ingredients and serve.


Recipe: Thai Shrimp & Coconut Soup (Tom Khaa)

Summary: This is a delicious, authentic and easy to prepare soup – a great recipe to use if you want to cook more exotic, restaurant-style dishes at home!


  • 2 cups medium-grain white rice, cooked according to package directions
  • ½ lb. large shrimp (21-30 ct.), peeled & deveined
  • 1 T. vegetable oil
  • ¼ cup shallots, sliced
  • 1 T. garlic, minced
  • 1 T. fresh ginger, minced
  • 1 T. lemongrass, minced
  • 4 cups Asian Flavored Chicken Stock*
  • 2 14-oz. cans coconut milk
  • ¼ cup fish sauce
  • 2 T. fresh lime juice
  • 1 T. brown sugar
  • 1-2 Thai or Serrano chiles, thinly sliced in rings
  • 1 cup cucumber, halved lengthwise, seeded, sliced into half moons
  • ½ cup red bell pepper, diced
  • ½ cup dry roasted peanuts, coarsely chopped
  • ¼ cup torn fresh mint leaves
  • ¼ cup torn fresh basil leaves
  • ¼ cup whole fresh cilantro leaves
  • Lime wedges


  1. Heat oil in a large saucepan over medium heat.
  2. Add the shallots, garlic, ginger and lemongrass.
  3. Saute until soft, about 5 minutes, stirring often.
  4. Add stock, coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer and cook 5 more minutes.
  5. Stir in the shrimp and chile rings; simmer just until the shrimp are cooked through, about 2 minutes, taking care not to overcook them.
  6. Remove soup from heat and add the cucumber and red pepper.
  7. Divide cooked rice among bowls and ladle soup over it.
  8. Garnish each serving with peanuts, fresh herbs, and a squeeze of fresh lime juice.

Preparation time: 20 minute(s)

Cooking time: 18 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

*To make Asian Flavored Chicken Stock, add 3 quarter sized slices of ginger, smashed, and one 4″ stalk of lemongrass, smashed, to your regular chicken stock recipe, OR lightly simmer the ginger and lemongrass in pre-prepared chicken stock for 20 minutes.


  1. This sounds delicious! I will be making this soup soon…. YUM!

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