One-Pan Coconut Shrimp Kha Soup
Craving something exotic but too tired to juggle multiple pots? This one-paner has you covered.
When the day feels long and your brain is fried, this Coconut Shrimp Kha Soup is the ultimate low-effort luxury. It delivers that iconic Thai flavor profile—creamy coconut milk, zesty lime, and aromatic galangal—without requiring you to stand over a hot stove for hours. By swapping chicken for shrimp, we cut the cooking time significantly, ensuring the protein stays tender and juicy. The best part? Everything happens in one pot, meaning less cleanup before you can crash on the couch. You'll notice that hit of ginger and lemongrass immediately hitting your senses as it simmers. It’s basically a warm hug in a bowl for those nights when
Ingredients
- 1 lb large shrimp — peeled and deveined
- 2 cup coconut milk — full fat preferred for creaminess
- 1 cup vegetable broth
- 2 tbsp fresh ginger — grated or sliced
- 3 unit garlic — minced
- 1 tbsp lemongrass — bottom 4 inches only, bruised
- 1 tsp fish sauce
- 1 tsp dried galangal — or 1 tbsp fresh if available
- 1 tsp red chili flakes — adjust to your heat preference
- 1 tbsp lime juice
- 2 cup baby spinach — optional for extra greens
Method
- 1 In a large pot or deep skillet, combine the coconut milk, vegetable broth, ginger, garlic, lemongrass, galangal, and chili flakes.
- 2 Bring the mixture to a gentle simmer over medium heat. Let it bubble for 5 minutes to infuse the aromatics into the liquid.
- 3 Add the shrimp to the pot. Simmer for 4-6 minutes, or until the shrimp turn pink and opaque.
- 4 Stir in the fish sauce and lime juice. Taste and add a pinch more salt if needed.
- 5 If using spinach, toss it in during the last minute of cooking until just wilted.
- 6 Remove lemongrass stalks before serving. Serve hot with a side of rice or crusty bread.
Variations
- Vegetarian Swap — Replace the shrimp with cubed firm tofu and swap fish sauce for soy sauce or a vegan 'no-fish' sauce.
- Extra Hearty — Add 1 cup of frozen peas or sliced mushrooms during the simmering step for extra bulk.
Notes
For an even faster experience, use a pre-mixed Thai curry paste as a base for the aromatics if you don't have fresh ginger and galangal on hand.
Equipment that helps
- Large Pot — Allows you to simmer everything together in one vessel for minimal cleanup.
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