Print

Coconut Lime Soup with Shrimp and Thai Basil Bliss

Coconut Lime Soup with
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fragrant coconut lime soup infused with Thai basil and tender shrimp, balancing creamy richness with bright citrus and aromatic herbs.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, smashed and cut into pieces
  • 1 tablespoon red curry paste
  • 4 cups chicken broth
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh Thai basil leaves
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
  2. Stir in red curry paste and cook for another minute to release flavors.
  3. Add chicken broth and lemongrass. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes.
  5. Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5 minutes until slightly tender.
  6. Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
  7. Remove lemongrass pieces. Stir in lime juice, Thai basil, and cilantro.
  8. Taste and adjust seasoning with salt if needed. Serve hot.

Notes

    Nutrition

    Find it online: https://bakerslider.com/coconut-lime-soup-with/

    ×