Cambodian Coconut Shrimp Soup

When I was a kid, my aunt used to make a pot of coconut soup that filled her tiny Phnom Penh kitchen with the most intoxicating smells—bruised lemongrass, warm coconut, and a bright lick of lime. I remember crowding the stove, breath fogging the air as she handed me a spoon and told me to taste carefully (I always slurped too loudly). That memory stuck with me: comforting, tangy, and just a little exotic. This Cambodian Coconut Shrimp Soup recreates those moments at home with simple ingredients and zero fuss—perfect for nights when you want something cozy but lively, like a hug and a high-five in one bowl.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This soup tastes layered and sophisticated but comes together fast—no exotic shopping required. You get silky **coconut milk**, tangy **lime**, spicy little hits from chiles, and tender **shrimp** that curl into pink perfection. It’s refreshingly bright yet cozy; think creamy texture, a faint lemongrass perfume, and pops of herbaceous cilantro. It’s so easy even your takeout number will feel jealous.

Ingredients

For the Main Dish:

• 1 lb raw **shrimp**, peeled and deveined (large, tails removed or left on)
• 2 tbsp neutral oil (canola or vegetable)
• 1 medium **shallot**, thinly sliced
• 3 garlic cloves, smashed and minced
• 1 stalk **lemongrass**, trimmed and smashed (or 1 tbsp lemongrass paste)
• 1 tbsp fresh **ginger** or **galangal**, thinly sliced
• 1 can (14 oz) **coconut milk** (full-fat for richness)
• 2 cups low-sodium **chicken or vegetable broth**
• 1 cup sliced **mushrooms** (shiitake or cremini)
• 1 medium **tomato**, cut into wedges
• 2 tbsp **fish sauce** (or soy sauce for vegetarian)
• 2 tbsp **lime juice** (about 1 large lime)
• 1 tsp palm sugar or brown sugar
• 1–2 Thai chiles, thinly sliced (optional, to taste)
• Salt and black pepper, to taste
• Cooked rice or rice noodles, for serving

For the Sauce / Garnish (if applicable):

• Chopped **cilantro** and **green onions**
• Extra lime wedges
• Sliced fresh chiles or a drizzle of chili oil for heat
• Optional: crushed peanuts for crunch

How I Make It

Step 1:

Heat a medium pot over medium heat and add 2 tbsp oil. When the oil shimmers, toss in the shallot, garlic, smashed lemongrass, and sliced ginger. Listen for a gentle sizzle and breathe in the citrusy, gingery perfume—this is where the soup builds its soul. Cook for about 2–3 minutes until the shallot softens and smells sweet.

Step 2:

Pour in the coconut milk and 2 cups broth. Add the mushrooms, tomato, and palm sugar. Bring the pot to a gentle simmer over medium-high heat, stirring so the coconut milk blends smoothly with the broth. Watch the color turn creamy white and glossy—beautiful.

Step 3:

Lower the heat to maintain a soft simmer and let flavors marry for 8–10 minutes. Taste and add fish sauce for saltiness and umami. I like to keep a spoon handy to test balance: add more lime if it needs brightness, more fish sauce if it feels flat. The kitchen should smell warm, herbal, and faintly sweet.

Step 4:

Add the shrimp and sliced chiles to the pot. Stir gently and cook until the shrimp turn opaque and pink and curl into a loose “C” shape—about 2–3 minutes. Don’t overcook; shrimp go from perfect to rubbery fast. If you want to be precise, aim for an internal temp of 145°F for shellfish.

Step 5:

Turn off the heat and stir in 2 tbsp lime juice and a handful of chopped cilantro and green onions. Remove the big pieces of lemongrass (if you used a stalk) before serving. Ladle over hot rice or rice noodles and top with extra lime wedges and crushed peanuts for crunch. Serve immediately—steam, scent, and color in each bowl make the first spoonful irresistible.

Pro Tips

• Use full-fat coconut milk for a silky mouthfeel; light versions thin the broth too much.
• If you can, bruise the lemongrass with the back of a knife to release oils—this gives a big flavor payoff with little work.
• Cook shrimp last and watch closely; they finish in 2–3 minutes. Overcooked shrimp ruin the texture.
• For more depth, simmer the broth with the mushroom stems for a few extra minutes, then strain if you want a clearer soup.

Common Mistakes to Avoid

• Skipping preheating: Even on the stove, heat the pot before adding aromatics so they bloom properly—no raw garlic or soggy shallots here.
• Overmixing: Stir gently once the shrimp go in. Aggressive stirring can break shrimp and make the broth cloudy.
• Guessing cook time: Use your eyes and a timer. Shrimp cook fast—set a 2–3 minute window and check them frequently.
• Overcrowding pans: Give ingredients space in the pot so they cook evenly; too many shrimp at once lowers the broth temperature and prolongs cooking.

Alternatives & Substitutions

• Swap **shrimp** for **tofu** or shredded cooked chicken. Tofu softens and soaks up flavor; chicken needs a slightly longer simmer.
• Use **soy sauce** instead of **fish sauce** for a vegetarian or less fishy flavor; expect a slight change in umami.
• Replace lime with lemon in a pinch, though lime gives a brighter, more authentic finish.
• Dairy-free: this recipe already qualifies—use coconut milk as the creamy base. For gluten-free, ensure your fish sauce or soy sauce is labeled GF.

Variations & Tips

• Spicy: Add a spoonful of sambal oelek or sliced bird’s eye chiles for real heat.
• Kid-friendly: Omit chiles and reduce fish sauce; boost lime and a touch more sugar for balance.
• Vegetarian: Replace shrimp with firm tofu and use vegetable broth plus soy sauce.
• Herby twist: Stir in torn Thai basil at the end for a fragrant lift.
• Carb-light: Serve over spiralized zucchini instead of rice or noodles.
• Creative twist: Add sliced mango just before serving for a sweet-tart surprise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the soup to room temperature, store in the fridge up to 2 days, and add fresh shrimp when reheating. Reheat gently over low heat so the coconut doesn’t break. Add fresh herbs and lime right before serving for brightness.

Can I double the recipe?

Sure thing. Use a larger pot and keep an eye on simmer time. You may need an extra minute or two for the broth to come up to temperature, but cooking times for shrimp stay the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for shrimp that turn completely opaque, pink, and form a loose “C.” The broth should smell bright and balanced—coconut and lime standing out but not fighting each other.

What if I don’t have ingredient X?

No panic. Use ginger if you lack galangal; use lime juice if you lack kaffir lime leaves; use canned mushrooms or skip them. Aim to replace like-for-like in flavor or texture.

How I Like to Serve It

I spoon this soup over steaming jasmine rice on rainy weeknights, letting the rice soak up the broth. For a lighter meal, I serve it with rice noodles and an extra wedge of lime. Friends love it at dinner parties because it looks elegant but takes minutes to finish—pair with cold beer or a bright white wine. It works for cozy fall bowls and breezy summer suppers alike.

Notes

• Store leftovers in an airtight container up to 2 days. Reheat gently to avoid splitting the coconut milk.
• Safe cooking temp for fish and shellfish: aim for 145°F if you use a thermometer.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this fragrant, silky Cambodian Coconut Shrimp Soup. It warms the body and lights up the senses, and I promise it tastes like a little bowl of nostalgia.