Cambodian Coconut Shrimp Soup: A Creamy, Fragrant Bowl of Comfort

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Delicate yet deeply flavorful, Cambodian Coconut Shrimp Soup (known locally as “Somlor Machu Ktis”) is a beautiful harmony of tropical ingredients and Southeast Asian aromatics. Its base—coconut milk simmered with lemongrass, galangal, and kaffir lime leaves—creates a broth that is both rich and refreshing. Tender shrimp soak up the creamy, zesty broth, while crunchy vegetables and a hint of heat add depth to every spoonful.

This soup is not only visually vibrant but also soothing and uplifting. It’s the kind of dish that brings warmth and delight with every bite, perfect for cozy evenings, festive gatherings, or whenever you crave something exotic and nourishing. The balance of sweet, sour, salty, and spicy flavors is a true showcase of Cambodian culinary elegance.

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Ingredients for this Cambodian Coconut Shrimp Soup Recipe

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 tablespoon oil (coconut or neutral oil)
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 3–4 slices fresh galangal (or ginger if unavailable)
• 4 kaffir lime leaves, torn
• 2 cups coconut milk (full fat for richness)
• 2 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar (palm sugar if possible)
• 1–2 red chili peppers, sliced (optional for spice)
• 1 cup green beans or long beans, trimmed
• 1/2 cup cherry tomatoes, halved
• Handful of fresh Thai basil leaves
• Juice of 1 lime (plus extra wedges for serving)
• Salt to taste

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Step 1: Prepare the Aromatics

Start by heating the oil in a large saucepan over medium heat. Sauté the minced garlic and sliced onion until fragrant and slightly translucent. Add the lemongrass, galangal, and kaffir lime leaves. Cook these aromatics for about 2–3 minutes to release their oils and deepen the base flavor of the soup.

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Step 2: Simmer the Coconut Broth

Pour in the coconut milk and broth, stirring gently to combine. Bring the mixture to a gentle simmer, not a rolling boil, to preserve the creaminess of the coconut milk. Add the fish sauce and sugar, and adjust the seasoning to your taste. Let it simmer for about 10 minutes to allow the flavors to infuse.

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Step 3: Add the Vegetables

Stir in the green beans and cherry tomatoes. Simmer for another 5–7 minutes until the vegetables are tender but still vibrant. If you’re using chili for heat, this is the time to toss it in. The soup should start smelling incredibly fragrant at this stage.

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Step 4: Cook the Shrimp

Gently add the shrimp to the simmering soup. Let them cook for 2–4 minutes, or until they turn pink and are cooked through. Be careful not to overcook them—shrimp cook quickly and can become rubbery if left too long.

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Step 5: Finish with Fresh Herbs and Lime

Turn off the heat and stir in the fresh Thai basil leaves and lime juice. These final touches brighten the soup and add a pop of freshness that balances the richness of the coconut base. Serve immediately with extra lime wedges on the side for anyone who wants more zing.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 360
• Protein: 24g
• Fat: 24g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: 780mg

Note: Nutritional values may vary depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use frozen shrimp?

Yes, just thaw them completely before adding to the soup to avoid excess water thinning the broth.

2. What can I substitute for galangal?

If galangal isn’t available, fresh ginger works well, although it offers a slightly different flavor.

3. Is there a vegetarian version of this soup?

Absolutely. Replace shrimp with tofu or mushrooms and use vegetable broth. Skip the fish sauce or use a vegan alternative.

4. How spicy is this soup?

It’s mildly spicy, but you can control the heat by adjusting or omitting the red chili.

5. Can I make this soup ahead of time?

Yes, you can prepare the broth and vegetables ahead. Add shrimp just before serving for best texture.

6. What goes well with this soup?

Serve it with jasmine rice, crusty bread, or fresh spring rolls for a complete meal.

7. Is it gluten-free?

Yes, as long as your fish sauce and broth are certified gluten-free.

8. Can I use canned coconut milk?

Definitely. Full-fat canned coconut milk offers the best creamy texture and flavor.

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