Pin it
Let me share my favorite weeknight soup that brings the flavors of Cambodia right to your kitchen! After discovering this recipe during my travels I've been perfecting it at home and wow does it transport you. That magical combination of fragrant lemongrass creamy coconut milk and tender shrimp creates the most incredible bowl of comfort. The first time I made this my whole family couldn't believe we were eating such amazing flavors at our own dinner table!
Why This Soup Is Special
This isn't your ordinary coconut soup! The blend of fresh lemongrass turmeric and ginger creates these amazing layers of flavor while the coconut milk adds the perfect creamy balance. Last week when I made this for friends they kept asking for the recipe saying it was better than their favorite Thai restaurant. Even my spice-shy mom loves it because you can adjust the heat to your taste!
What You'll Need
- For That Amazing Broth: Fresh lemongrass stalks, Bright turmeric root or powder, Fresh ginger and garlic, A red chili if you like heat, Good coconut milk, Rich broth chicken or veggie, Fish sauce for depth
- The Stars: Fresh shrimp peeled and deveined, Crisp green beans, Sweet cherry tomatoes, Fresh carrots, Those fragrant lime leaves if you can find them
Let's Start Cooking
- Building Our Base
- First we create magic with coconut oil and all those aromatic ingredients. When that lemongrass turmeric and ginger hit the hot oil the kitchen fills with the most incredible smell! My family always drifts in asking when dinner will be ready.
- Creating The Broth
- Adding coconut milk and broth transforms everything into this beautiful golden soup. Each ingredient adds another layer of flavor it's like conducting a Southeast Asian symphony!
- The Final Touch
- When we add those fresh vegetables and shrimp at the end they cook just perfectly in the fragrant broth. That moment when everything comes together pure kitchen magic!
Pin it
Making It Perfect
Want my secrets for the best coconut shrimp soup? Don't skip the fresh lemongrass if you can find it that flavor is irreplaceable! When you're adding the coconut milk stir it gently keeps it from separating. And here's my favorite tip add the shrimp last just until they turn pink keeps them tender and sweet!
Serving It Up
I love serving this over a scoop of jasmine rice in big bowls topped with lots of fresh herbs. The rice soaks up all that amazing broth! Some extra lime wedges on the side let everyone adjust the brightness to their taste. For dinner parties I'll set out extra garnishes so everyone can customize their bowl.
Keeping It Fresh
This soup is best fresh but you can prepare components ahead! Make the broth base early in the day then just reheat gently and add the shrimp and vegetables right before serving. Though honestly in my house we rarely have leftovers everyone always wants seconds!
Mix It Up
Don't be afraid to make this recipe your own! Sometimes I'll use chicken instead of shrimp works beautifully. My vegetarian friend loves it with tofu and mushrooms. Once I added some baby bok choy absolute game changer! The fun part is finding your perfect combination.
Pin it
Why This Recipe Matters
This soup has become our favorite way to explore new flavors! There's something so satisfying about creating authentic tastes from across the world in our own kitchen. My kids are learning about different cuisines and spices watching how each ingredient adds its own special touch.
The best part isn't just how delicious it is it's seeing everyone's surprised faces when they taste these amazing flavors! Whether you're making it for a cozy family dinner or introducing friends to new tastes this soup never disappoints. And watching people discover they can create restaurant-worthy international dishes at home? That's what makes cooking so rewarding!
Frequently Asked Questions
- → What if I can't find lemongrass?
You can substitute with a combination of lime and lemon zest plus extra lime juice. While not exactly the same, it will provide similar citrusy notes.
- → Why not shake the coconut milk can?
Keeping the can still allows the cream to separate from the liquid. The cream is cooked first with the aromatics to develop deeper flavors.
- → Can I make the lemongrass paste ahead?
Yes, the paste can be made up to a week ahead and stored in the refrigerator. This makes weeknight preparation much quicker.
- → Can I use different vegetables?
This soup is versatile - you can substitute with other quick-cooking vegetables like bell peppers, snap peas, or mushrooms.
- → What's a good substitute for fish sauce?
While not exact, you can use soy sauce plus a little lime juice to add similar salty and umami flavors to the soup.
Conclusion
A delightful soup that showcases the vibrant flavors of Southeast Asian cuisine, combining creamy coconut milk, succulent shrimp, and aromatic herbs in a quick and easy preparation.