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–+ servings
A coconut milk based soup in a bowl with rice.
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5 from 2 votes

Thai Green Curry Soup with Shrimp

A flavorful Thai-inspired coconut soup with lemongrass, curry paste, lime leaves, baby corn, bamboo shoots, and tender shrimp. Serve with rice for the perfect takeout dinner at home.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: Thai, Thai inspired
Servings: 4
Calories: 714kcal
Author: Jacqueline Piper

Ingredients

  • 1 tablespoon coconut oil or other cooking oil
  • ½ large onion diced
  • ½ inch fresh ginger grated
  • 1 ½ tablespoons lemongrass paste
  • 3 tablespoons Thai green curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 6 Thai lime leaves
  • 150 grams raw shrimp peeled and deveined
  • 550 ml bamboo shoots 1 can, drained
  • 400 ml baby corn 1 can, drained
  • 2 cups chicken stock
  • 800 ml canned coconut milk
  • rice to serve, optional
  • cilantro to serve, optional
US Customary - Metric

Instructions

  • Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
  • Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
  • Cook for a few minutes, until the cooked through a bit and thoroughly combined.
  • Add the rest of the coconut milk, bamboo shoots, baby corn, lime leaves, lime juice, and chicken stock, and fish sauce.
  • Bring to a boil, then simmer for 10 minutes.
  • Add the shrimp, and let simmer for 2 minutes or until the shrimp is pink and cooked.
  • Serve immediately with rice and cilantro, if you prefer.

Notes

To use chicken instead of shrimp, add the chicken with the onions in Step 1 and cook fully before moving on with the recipe.

Nutrition

Calories: 714kcal | Carbohydrates: 45g | Protein: 19g | Fat: 57g | Fiber: 9g | Sugar: 17g | Calcium: 93mg | Iron: 5mg