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

  • Author: Lorenzo Devereaux
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Craving something warm, creamy, and bursting with exotic flavor? Cambodian Coconut Shrimp Soup is the answer. This comforting dish blends plump shrimp, crisp green beans, sweet tomatoes, and fragrant herbs in a rich coconut milk broth. Infused with lemongrass, kaffir lime leaves, and galangal, this soup is a sensory experience that delivers both comfort and excitement in every spoonful.

Whether you’re looking for a quick dinner idea, a cozy bowl for cold evenings, or a fresh addition to your healthy food ideas list, this easy recipe is a must-try. Its bold Southeast Asian flavors are sure to impress, while the creamy texture and balanced spice make it a crowd-pleaser. It’s gluten-free, dairy-free, and loaded with lean protein—perfect for anyone seeking nourishing, satisfying meals.

Ingredients

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

Instructions

  1. Heat oil in a large saucepan over medium heat. Add garlic and onion, sauté until soft.
  2. Add lemongrass, galangal, and kaffir lime leaves. Cook for 2–3 minutes to release their fragrance.
  3. Pour in coconut milk and broth. Stir and bring to a gentle simmer.
  4. Add fish sauce and sugar. Let it simmer for about 10 minutes.
  5. Toss in green beans and cherry tomatoes. Simmer 5–7 minutes until tender.
  6. Add shrimp and cook for 2–4 minutes until pink and cooked through.
  7. Stir in Thai basil leaves and lime juice. Turn off heat.
  8. Serve hot with extra lime wedges on the side.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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Find it online: https://chefalchemy.com/cambodian-coconut-shrimp-soup-a-creamy-fragrant-bowl-of-comfort/