Thai coconut lime soups are some of the easiest to make, this one comes together almost instantly in the time it takes for the shrimp to saute. The broth isn’t dependent on long simmering or tons of ingredients. The coconut milk and lime combine to make a really bright flavor.
Limes are the odd man out when it comes to citrus.
They’re smaller and dryer than most of the other fruits in the family, and they’re usually relegated to a small heap hidden somewhere behind a huge stack of navel oranges. You sometimes really have to hunt for them. Limes are featured in far fewer recipes than their yellow cousins—they shine in cocktails, a few desserts, and then in Persian, Indian, and Mexican recipes. But there are lots of lesser known varieties that we, at least in the US, rarely see, like the Australian finger lime, the blood lime (with red flesh) the warty kaffir lime, the tiny key lime, and the mandarin lime (a cross between a mandarin orange and a lime), just to name a few. I hope they catch on in the next few years.
I love the flavor of lime, I think it’s more complex than lemon, and more interesting. The sour is less sour, and the essence of the peel is more floral. When you come across really juicy ones, they are a joy to cook with.
This soup has a very strong flavor profile, starting with the twang of lime and finishing with the heat from the hot peppers.
The juices from the shrimp, and a few widely available Thai flavorings like fish sauce and green curry paste round out the soup. I don’t even bother to chop the cilantro, I like the leaves as they are.
Ingredients
- 1/2 lb raw shrimp
- 2 Tbsp vegetable oil
- 2 Tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1 Serrano (or other hot green) pepper, thinly sliced, seeds and all
- 1/2 onion, sliced into thin wedges
- 3 Tbsp Thai green curry paste
- 1 Tbsp brown sugar
- 4 oz mushroom, sliced
- 1 can coconut milk
- 1 cup water
- juice of 2 limes
- 1/2 cup fresh cilantro leaves (reserve a few for garnish)
- zest of 1 lime
Instructions
- Heat the oil in a pot and saute the shrimp just until pink on both sides. Set aside.
- In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.
- Add in the curry paste, brown sugar, and mushrooms. Saute for a few more minutes.
- Add the coconut milk, lime juice, and water to the pan. Bring up to a simmer and cook gently for a couple of minutes.
- Add the cooked shrimp and cilantro to the pot. Heat through. Taste for seasoning adjustments.
- Serve hot with cilantro and lime zest as garnish.
More Thai recipe to love on the blog ~
29 Comments
kaleigh
March 6, 2018 at 8:22 amHOLY SHIZ. this is amazing. hands down. just made vegetarian style, without shrimp and added some carrots. soooo delicious. Thank you for this recipe <3 <3
Sue
March 6, 2018 at 8:41 amSo happy you liked it Kaleigh, I’ve been thinking of re-posting and updating this ‘oldie but goodie’ :)
Leslie
January 31, 2018 at 9:49 amWhat can I use instead of shrimp? Or instead of shellfish?
Thanks !
Sue
January 31, 2018 at 9:55 amYou can definitely use chicken, and as far as fish, I’d go with a firm mild fish like halibut, mahi mahi, or something like that.
Jessica
February 8, 2017 at 2:57 pmAre you still sending out recipes? I love your Thai Coconut Lime Soup, and think your recipes are great, would love to be on your mailing list!
Sue
February 8, 2017 at 3:51 pmAbsolutely, Jessica! There’s a sign up button on my blog at the top right, and here’s the link as well: http://theviewfromgreatisland.us7.list-manage.com/subscribe?u=4c70b811799639c396ead6e24&id=4c13a2c430
Maija
January 22, 2014 at 9:57 amI am not a fan of cilantro. (That’s putting it mildly.)
What do you think would be the best substitution… parsley or dill?
The soup looks incredible!
Sue
January 23, 2014 at 5:20 amHi Maija—I think parsley Thai Basil, or regular basil would all be great substitutions.
sherry fisher
November 17, 2013 at 9:26 pmI want more of your recieps sent to me in email thx
Sue
November 18, 2013 at 7:15 amOK Sherry, I’ll add you to the list!
thyme (sarah)
August 29, 2013 at 6:23 pmThis looks really delicious. I’m getting pressure over here to cook more Asian dishes!
Barb | Creative Culinary
August 3, 2013 at 7:14 pmWhat a stunning dish…but what I love most is your ode to limes…I LOVE them. Making lime bars as I write!
Thai Coconut Lime Soup | MBSIB: The Man With T...
July 29, 2013 at 6:38 pm[…] “Limes are the odd man out when it comes to citrus. They’re smaller and dryer than most of the other fruits in the family, and they’re usually relegated to a small heap hidden somewhere behind a huge stack of navel oranges. You sometimes really have to hunt for them. Limes are featured in far fewer recipes than their yellow cousins—they shine in cocktails, a few desserts, and then in Persian, Indian, and Mexican recipes.” […]
Chessney Sevier
March 9, 2013 at 2:07 amThis is a great recipe! I had no idea I could make this soup at home. I love it.
Ocean Breezes and Country Sneezes
February 23, 2013 at 1:07 amI see this soup in my future! I love shrimp!
shannon weber
February 22, 2013 at 1:33 pmhappy! I’ve been dreaming a little bit about asian/thai/chinese flavors right now; maybe because it’s that weird “not quite end of winter/not quite beginning of spring” gap in the action. This sounds absolutely delightful for lunch, and if it’s not terribly snowy, i may try and head out for the ingredients. :)
Daniyal Memon
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Tricia @ saving room for dessert
February 21, 2013 at 8:36 pmI think I’ve looked at this post six times on my phone – so I apologize for being so late in commenting. It is a beautiful soup and I love it. I want to come and eat at your house, everyday. I won’t complain and I’ll clean my plate or bowl!
From Beyond My Kitchen Window
February 21, 2013 at 1:33 pmWhat a good looking soup. I love limes too and always give a squirt in all my chili’s and Mexican soups.
Heather Schmitt-Gonzalez
February 21, 2013 at 11:16 amI am a fan of limes – but yes, I’ve only ever seen the commonly available types (“regular” and “key”). I didn’t know there was a “blood” variety – I’m going to look it up, I want to see that! This soup looks beautiful – delicate and assertive all at the same time. It’s a great cross-over soup (summer or winter), I’d think. And yes, I am definitely enjoying citrus week.
Valentina
February 21, 2013 at 5:30 amThat looks subLIME!
The Café Sucré Farine
February 20, 2013 at 7:55 pmI can see you’re having so much fun and really outdoing yourself each day with these fabulous citrus posts. I love this soup, I think I might have a bit of Thai blood, I love this cuisine. Someone just asked me if I could travel anywhere, where would be my most favorite place to go, cuisine-wise. My answer was Thailand ……. but maybe I’ll just come to your house :)
Joy Bee
February 20, 2013 at 7:16 pmGreat addition to citrus week. I love Thai flavors and Thai food.
JulieD
February 21, 2013 at 3:07 amI love the flavors in this soup!! It looks so tasty!!
hostess of the humble bungalow
February 21, 2013 at 1:40 amYummy I would love to have this for my dinner tonight!
Averie @ Averie Cooks
February 20, 2013 at 8:25 pmThai flavors, coconut, lime…yes! Have a wicked shrimp allergy but I love these flavors and could make it with tofu!
Barbara
February 20, 2013 at 6:45 pmSue, that looks divine. I love those flavors and the lime would zest things up perfectly. Super photo!
bellini
February 20, 2013 at 6:35 pmA dish like this would awaken our senses and give us the promise of Spring.
Nicole Pearce
February 20, 2013 at 5:40 pmOk, I’m just going to hang out over here all week! More citrus please…
This looks so good and as much as I’d like to make it, I have to run to town today. You have just encouraged me to support one of my local Thai Restaurants.