The Easiest and best Thai shrimp soup

Easiest and best Thai shrimp soup

If you love Thai food, you’ve likely had tom kha goong soup. There’s nothing quite like the savory flavors of garlic and onion mixing with sweet notes like lemongrass, lime, and coconut. Add in the spicy curry paste and you’ll have a home run of flavor that you won’t be able to stop eating. Although this recipe isn’t an authentic version of tom kha goong it is reminiscent of it. This is the easiest and best Thai shrimp soup version I have ever made. You’re sure to love it!

Authentic tom kha goong has some ingredients that you may have trouble finding at a local grocery store. I’ve made this recipe specifically with ingredients that I found at my local chain supermarket. Not everyone has access to an Asian food store but that doesn’t mean you can’t make your favorite foods at home. This recipe makes about 9 bowls of soup so it’s perfect for making ahead of time and then freezing into individual servings. Store it for at most 3-4 months.

Try it with a side of my Asian cabbage dish!

If you’re curious as to how spicy this particular recipe is I would say it’s similar spice level as, “Flamin Hot Cheetos.” If you can’t handle those or want it spicier adjust the red curry paste to your preferences. You can even add chopped chilis if you want extra spice.

It’s important to note as stated in the directions that you don’t need to cook your noodles all the way. Rice noodles cook very fast, and they will continue cooking as the soup cools. If you don’t want soggy noodles only cook them until they are just under. Alternatively, you can also use rice instead of noodles.

Thai red curry paste – can usually be found in the Asian food section. I use the “Thai Kitchen” brand. It’s gluten free and contains, red chili peppers, garlic, lemongrass, salt, shallot, coriander root, and kaffir lime peel. It’s very flavorful and can be used in many different dishes.

Lemongrass – If you’re unfamiliar with how to use lemongrass typically only the bottom 4 inches or so where its paler is used. To get the optimum flavor peel off any dry spots and then smash the stock (I use a meat tenderizer mallet). Then chop it into fine pieces and use as directed. There are some recipes for dishes that call for the grassy bit of stock, but I have never personally used it.

Easiest and best Thai shrimp soup

Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Thai


  • 4-5 garlic cloves minced
  • 3 green onions whites and greens separated
  • 1 chopped yellow onion
  • 1 bell pepper
  • 2 lemon grass stocks see notes above
  • 2 tsp fresh minced ginger
  • 2 tbsp olive oil
  • 1 1/2 tbsp fish sauce
  • 2 tbsp Thai red curry paste
  • 4 cups raw shrimp peeled, deveined, and tail off.
  • 5 cups vegetable stock
  • 1 can full fat coconut milk
  • 2 tbsp fresh lime juice
  • 3 tsp brown sugar
  • 8 oz rice noodles of choice
  • salt to taste
  • 1/4 cup fresh chopped basil
  • 1/2 cup fresh chopped cilantro


  • Mince garlic and ginger, set aside. Chop green onions separating whites from greens. Chop 1 bell pepper or halves of two different ones if you want more color. Dice lemon grass set aside.
  • In a large soup pot sauté the onion, whites of green onion, peppers, lemongrass, garlic, and ginger in olive oil for 4 minutes.
  • Pour in fish sauce and red curry paste. Add shrimp and cook just until shrimp have turned from grey to pink.
  • Stir in vegetable stock, coconut milk, lime juice, and brown sugar.
  • Bring to boil and add in rice noodles. Cook for just under the packages' suggested boil time.
  • remove from heat. Throw in salt, green onion greens, basil and cilantro. By the time it is cool enough to serve the noodles will be fully cooked. Serve with a wedge of lime if desired.
Keyword coconut, curry, Shrimp, soup, thai

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