Recipe Details

• Author: deesviral
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup / Seafood
• Cuisine: Thai-Inspired
• Keywords: Tom Yum soup, coconut shrimp soup, Thai soup, spicy shrimp soup, deesviral

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken or seafood broth
• 1 (13.5 oz) can coconut milk
• 1 pound shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 tablespoon fish sauce
• Juice of 1 lime
• 1/2 teaspoon chili flakes or chili paste, or to taste
• Salt and black pepper, to taste
• Optional: fresh cilantro, green onions, or lime wedges for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and cook for 3–4 minutes until softened.
3. Stir in garlic, ginger, and red curry paste. Cook for 30 seconds until fragrant.
4. Pour in broth and bring to a gentle simmer.
5. Stir in coconut milk and mushrooms, then simmer for 8–10 minutes.
6. Add shrimp and cook for 3–5 minutes, until pink and fully cooked.
7. Stir in fish sauce, lime juice, and chili flakes.
8. Taste and adjust seasoning with salt, pepper, or more lime if needed.
9. Serve hot, garnished with fresh cilantro, green onions, or extra lime wedges if desired.

Tips & Variations

• Add sliced bell peppers or baby spinach for extra vegetables.
• Use chicken instead of shrimp for a different protein option.
• For extra heat, add fresh sliced Thai chili or more curry paste.

Why This Recipe Works

Coconut milk softens the bold heat and acidity of Tom Yum-style flavors, creating a broth that’s both creamy and vibrant. Shrimp cooks quickly and absorbs the aromatic broth beautifully, while lime and fish sauce balance the richness with brightness and depth.