Thai Shrimp Soup Recipe
Thai Shrimp Soup Recipe photo by Taste of Home

Thai Shrimp Soup Recipe

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“This tasty soup comes together in minutes, and it’s acrowd pleaser. The ingredients are available in mylittle Maine grocery store, too.” —Jessie Grearson-Sapat, Falmouth, Maine
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 8 servings


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 1 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon red curry paste
  • 1 lemon grass stalk
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1-1/2 cups frozen shelled edamame
  • 1 can (13.66 ounces) light coconut milk
  • 1 can (8-3/4 ounces) whole baby corn, drained and cut in half
  • 1/2 cup bamboo shoots
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1 teaspoon curry powder

Nutritional Facts

1 cup: 163 calories, 7g fat (3g saturated fat), 69mg cholesterol, 505mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein Diabetic Exchanges:2 lean meat, 1 vegetable 1 fat


  1. In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemon grass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
  2. Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through. Discard lemon grass. Yield: 8 servings (2 quarts).
Originally published as Thai Shrimp Soup in Healthy Cooking February/March 2011, p33

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Reviewed Mar. 19, 2016

"I follow this recipe for its broth. The flavor is good enough but not spicy enough for me. So I added a few more tablespoon of curry paste to get to the spicy level that I like."

Reviewed Jan. 25, 2015

"Nice & delicious recipe!"

Reviewed Sep. 30, 2014

"This was quick and easy."

Reviewed Jan. 3, 2014

"Wow is all I can say. What a great taste and easy to make. I did not have lemongrass - used lemon peel and lime juice."

Reviewed May. 12, 2013

"This is really fantastic and light on the calories. You can really taste the lime in this so if you don't like lime; I'd skip it. I will be making this over and over again!"

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