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The starter, From around the world

Thai shrimp soup

Thai shrimp soup is a fragrant starter for 6, built on a broth steeped with lemongrass, ginger, and chili. It takes 30 minutes of active work, the broth is made in the morning, and only the shrimp need last minute cooking. Easy to pull off at €3.10 per person, the key is crushing the lemongrass before steeping and never letting the shrimp boil.

A broth scented with lemongrass and ginger, tender shrimp, lime, a Thai soup that warms you up and wakes you up.

Thai shrimp soup
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.10
Calories per person
130 kcalcalculated by Kiloach, your weight coach

This soup is built around a clear, vivid broth steeped at length with lemongrass, ginger, and chili, then rounded out with a touch of red curry paste and fish sauce. The shrimp cook just long enough to stay tender, mushrooms and tomatoes add freshness, and a squeeze of lime wakes everything up at the very end. The flavor is bright, lightly spicy, never heavy.

It fits naturally as a starter for a dinner with friends when you want to surprise your guests without much last minute work, or to open a winter meal built around a travel theme. Since the broth is made in the morning, you get the whole evening free to actually enjoy your guests, and its colorful look sets the tone for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 20 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 2 steps, 3 min

In the morning, steep and strain the broth ahead of time, it waits quietly in the fridge. Just before guests arrive, reheat the broth with the mushrooms and tomatoes. At serving time, poach the shrimp for three minutes, then season with fish sauce, lime, and cilantro right in front of your guests so the aroma comes through fully.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 500 g

Pantry

  • Chicken brothoften in the pantry 120 cl
  • Fish sauceoften in the pantry 3 tbsp
  • Red curry paste 1 tbsp

Fruits and vegetables

  • Lemongrass 3
  • Fresh ginger 2 tsp
  • Lime 2
  • White mushrooms 200 g
  • Tomatoes 2
  • Red chili 1
  • Fresh cilantro 0.5 bunch

Allergens Shellfish, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Bring the broth to a simmer with the crushed lemongrass, ginger, chili, and curry paste, and let it steep. 20 min

    Add a few lime zest strips if you don't have kaffir lime leaves.

  2. Strain the broth and set it aside.

    Press the aromatics well in the strainer to extract all the flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the broth, add the mushrooms and chopped tomatoes, and let simmer. 5 min

    The mushrooms should stay firm.

When it's time to serveThe final touches, right in front of your guests.

  1. Drop the shrimp into the simmering broth until they turn pink. 3 min

    Three minutes is enough, any longer and they toughen up.

  2. Season with fish sauce and lime juice, and sprinkle with cilantro.

    Add the lime off the heat so it keeps its aroma.

Our tips to get it right

  • Use shrimp that are properly fresh or fully thawed and well drained, excess water would dilute the broth.
  • Taste the broth before adding the shrimp and adjust the fish sauce or chili then, it should already taste balanced at that point.
  • Serve the soup in warmed bowls, a broth that cools too fast loses much of its aroma.

The variations

  • Swap the shrimp for pieces of chicken breast poached directly in the broth for a shellfish free version.
  • For a vegetarian version, use vegetable broth and replace the shrimp with firm tofu and bamboo shoots.
  • For kids, leave out the chili and serve the broth separately from the shrimp so they can add what they like.

What to serve it with

  • Jasmine rice to round out the meal
  • Spring rolls as a starter bite
  • Green tea or lime water

Storage

The steeped broth keeps for 2 days in the fridge in a sealed container, without the shrimp. Freeze the broth alone if needed, cooked shrimp don't freeze well. Reheat the broth gently before poaching fresh shrimp in it.

Questions about this recipe

Can I use dried lemongrass instead of fresh?

Yes, use half the amount since it's more concentrated, and let it steep a bit longer to release its flavor fully.

How do I know when the shrimp are cooked through?

They're ready once they turn pink and curl slightly, usually after about 3 minutes. Beyond that, they toughen up and lose their tenderness.

Can I use frozen shrimp?

Yes, thaw them completely and drain them well before adding to the broth. Avoid cooking them straight from frozen, it cools the broth too much and cooks the shrimp unevenly.

How should I present this soup for a slightly dressier dinner?

Serve it in individual bowls with a few cilantro leaves and a chili slice on top. A lime wedge on the side for guests to squeeze themselves adds a nice personal touch.

Can a Thai shrimp soup be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Thai shrimp soup?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a Thai shrimp soup?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Thai shrimp soup cost?

About €3.10 per person, that's €18.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Remember to ask your guests about their allergies before putting your menu together.

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