Creamy Coconut Shrimp Kha Soup
Need a cozy, vibrant dinner with minimal cleanup? This 20-minute creamy soup hits every spot.
When the day feels long and your energy is low, this creamy coconut shrimp soup is the ultimate low-friction win. It captures that iconic Tom Kha flavor—velvety, zesty, and deeply comforting—without requiring hours of simmering or a massive grocery haul. You only need a few core ingredients to create a sophisticated depth of flavor that feels like it took way more effort than it actually did. The secret is the balance between the rich coconut milk and the sharp hit of lime juice at the very end. It’s incredibly satisfying to eat with a piece of crusty bread or over a small scoop of rice. You'll love how the aroma of lemongrass fills your kitchen in minutes, making your home feel like a peaceful sanctuary.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 2 cup coconut milk — full-fat preferred for creaminess
- 1 cup vegetable broth
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp fresh ginger — grated or finely minced
- 3 unit garlic — minced
- 1 tbsp lemongrass — bottom 4 inches only, bruised and sliced
- 1 tsp red chili flakes — optional for a tiny kick
- 1 pinch palm sugar — or brown sugar
Method
- 1 In a large pot or deep skillet, combine the sliced lemongrass, ginger, and garlic over medium heat. Sauté for 2-3 minutes until fragrant.
- 2 Add the shrimp to the pot and cook for 2 minutes just to sear the outside slightly.
- 3 Pour in the coconut milk, vegetable broth, fish sauce, and sugar. Stir well to combine.
- 4 Bring the liquid to a gentle simmer (do not boil rapidly). Let it simmer for 5-7 minutes until the shrimp turn pink and opaque.
- 5 Stir in the lime juice and red chili flakes (if using) during the last minute of cooking.
- 6 Taste and adjust salt or lime juice as needed. Remove the lemongrass stalks before serving.
Variations
- Vegetarian Swap — Replace fish sauce with 2 tbsp of soy sauce and swap shrimp for cubed firm tofu.
- Speedy Version — Skip the fresh ginger and use 1 tsp of ground ginger for a faster prep time.
Notes
If you want extra texture, toss in a handful of baby spinach at the very end until wilted.
Equipment that helps
- Large Pot — Allows you to simmer the broth and cook the shrimp in one vessel for less cleanup.
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