Thai Coconut and Shrimp Soup

Prep Time

10 minutes

Cooking Time

12-15 minutes


4 servings


2 cups coconut milk

2 cups chicken stock or water

1/2 lb. fresh mushrooms, sliced (oyster or straw are great if you can find them, otherwise use regular button)

1/2 - 1 lb. shrimp (raw, shelled & deveined)

2 stalks lemongrass, cut into 2" long pieces and crushed

12 slices galangal root (also called Thai ginger - this is usually found dried, but fresh adds even better flavor if you can find it)

3 fresh kaffir lime leaves or 6 dried leaves, torn into small pieces

2 cloves garlic, chopped

1 tsp sea salt

1/4 tsp freshly ground black pepper

3 Tbsp fresh lime juice

2 Tbsp fish sauce (Red Boat or similar)

2 green onions, thinly sliced

Handful fresh cilantro, finely chopped

2/3 cup cooked sticky white rice, such as Calrose


  1. Place coconut milk, chicken stock (or water), lemongrass, galangal root, kaffir lime leaves, garlic, salt and black pepper in a large stock pot or wok and bring to a boil over medium heat.
  2. Add mushrooms and cook 3 to 5 minutes.
  3. Add shrimp and cook another 3 to 5 minutes, until shrimp turns pink.  Stir often.
  4. Just before serving, add lime juice, fish sauce, green onion and fresh cilantro and stir.
  5. Place a scoop of cooked rice in the bottom of each bowl and ladle hot soup over top.  Garnish with additional cilantro and serve hot.


Adapted from Nong's Thai Kitchen