There’s something undeniably comforting about a steaming bowl of soup—but Cambodian Coconut Shrimp Soup isn’t just comforting. It’s bright, complex, and full of surprises in every spoonful. When I first tried this dish on a humid afternoon in Phnom Penh, I was taken aback by how something so light could be so deeply flavorful. The balance of creamy coconut milk, fragrant lemongrass, citrusy lime, and just the right amount of chili made me fall in love at first taste.

I’ve since brought that experience into my own kitchen, re-creating the vibrant layers of flavor that make this soup a standout. Whether you need a cozy winter bowl or a quick summer dinner that won’t weigh you down, this recipe has earned a permanent spot in my rotation. You get the punch of traditional Southeast Asian flavors with minimal effort—a real win for both beginner cooks and soup fanatics.

Why You’ll Love This Cambodian Coconut Shrimp Soup

This isn’t your average shrimp soup. What sets Cambodian Coconut Shrimp Soup apart is its use of aromatic herbs and silky coconut milk. You’ll love it for:

Speed and Simplicity: It’s a 30-minute meal with very little prep.
Rich Yet Refreshing: The coconut milk gives it a creamy base without heaviness.
Deep Flavors: Thanks to lemongrass, kaffir lime, and galangal (or ginger), each sip is layered and nuanced.
Customizable Heat: Spice it up or down to fit your mood.

Whether you’re craving something exotic or just want a break from your usual soup lineup, this dish delivers every time.

What Kind of Shrimp Should I Use?

Fresh or frozen shrimp both work wonderfully for Cambodian Coconut Shrimp Soup. Personally, I go for large tail-on shrimp, as they make for a beautiful presentation and hold their texture well in the hot broth. If you’re in a rush, pre-peeled and deveined shrimp will save you time and fuss. Just make sure they’re not overcooked—they only need a few minutes to turn pink and plump.

If using frozen shrimp, thaw them thoroughly and pat them dry before cooking. This helps prevent extra water from diluting the broth’s bold flavors.

Options for Substitutions

This soup is very forgiving, which makes it ideal for adapting to what you have on hand or your dietary preferences.

Shrimp → You can sub in chicken, tofu, or mushrooms for a pescatarian or vegetarian version. Thin-sliced chicken breast cooks quickly and soaks up the broth nicely.
Coconut milk → Try light coconut milk for a lower-fat option, or use cashew cream if avoiding coconut.
Lemongrass → If fresh isn’t available, lemongrass paste or even lemon zest (though not traditional) can offer a citrusy aroma.
Galangal → Fresh galangal is ideal, but ginger is a solid stand-in.
Fish sauce → If you’re vegetarian, a mix of soy sauce and a touch of miso can mimic the umami.
Chili → Use mild chili flakes or omit entirely if spice isn’t your thing. Add sriracha or Thai chili paste if you like it hot.

This soup bends without breaking—so don’t hesitate to tailor it to your kitchen or taste buds.

Ingredients for Cambodian Coconut Shrimp Soup

Each ingredient in this soup brings something essential to the table—aroma, richness, spice, or brightness. Here’s what you’ll need and why it matters:

Shrimp: The star of the dish—sweet, tender, and quick to cook. Large shrimp add a satisfying bite.
Coconut Milk: Creates the luscious, creamy base that defines this soup. Full-fat coconut milk brings the best texture.
Lemongrass: Infuses the broth with a citrusy, floral note that’s distinctly Southeast Asian.
Galangal or Ginger: Adds a warm, slightly peppery bite to contrast the creamy coconut.
Kaffir Lime Leaves: Offer an unmistakable zesty depth—fresh or frozen is best, but dried will do in a pinch.
Garlic: Gives the broth a savory backbone and melds beautifully with the other aromatics.
Shallots: Sweeter than onions and less harsh—perfect for layering in soft, savory flavor.
Red Chili or Chili Paste: For that subtle (or bold) kick, depending on how spicy you like it.
Fish Sauce: Adds deep umami and saltiness that balances the richness of the coconut milk.
Lime Juice: Brightens the soup just before serving, balancing the creaminess with acidity.
Green Beans or Long Beans: A crunchy vegetable element to break up the richness.
Tomatoes: Provide a touch of tang and a pop of color—cherry tomatoes work especially well.
Fresh Herbs (Thai Basil or Cilantro): Garnish that enhances aroma and freshness.

Every ingredient plays its part—either to balance, contrast, or elevate the others—making this soup both harmonious and exciting.

Step 1: Prep the Aromatics

Start by peeling and slicing the shallots and garlic, then bruise the lemongrass stalks with the back of your knife to release their oils. If using fresh galangal or ginger, slice it thinly. Rinse and pat dry the shrimp, and if needed, devein them. Cut the green beans into bite-sized pieces and halve the cherry tomatoes.

Step 2: Sauté the Flavor Base

In a large pot over medium heat, drizzle in a little oil. Add the shallots, garlic, galangal, and lemongrass. Stir and let them sizzle gently for 2–3 minutes until fragrant. This step sets the stage for your broth’s deep flavor.

Step 3: Build the Broth

Pour in the coconut milk along with about 2 cups of water or seafood broth. Toss in the kaffir lime leaves, chili paste, and fish sauce. Bring the mixture to a low simmer and let it bubble gently for 10 minutes, allowing the aromatics to infuse the broth.

Step 4: Add the Veggies

Stir in the green beans and tomatoes. Simmer for another 5 minutes, just until the beans start to soften but still hold a bit of crunch.

Step 5: Cook the Shrimp

Drop in the shrimp and cook for 3–4 minutes until they turn pink and curl up. Be careful not to overcook—shrimp go from tender to rubbery quickly.

Step 6: Brighten and Finish

Turn off the heat. Stir in lime juice to brighten the broth and balance the richness. Taste and adjust with more fish sauce, lime, or chili as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with fresh Thai basil or cilantro. Serve with extra lime wedges on the side for a final squeeze of freshness.

How Long to Cook Cambodian Coconut Shrimp Soup

This soup is wonderfully quick to make—ideal for weeknight dinners or impromptu entertaining.

Prep Time: 10–15 minutes (less if your shrimp are already cleaned)
Cook Time: 20 minutes total
- 10 minutes to simmer the broth and aromatics
- 5 minutes for the vegetables
- 3–4 minutes for the shrimp

Total Time: Around 30 minutes
That’s all it takes to develop rich, layered flavor in this silky, satisfying soup.

Tips for Perfect Cambodian Coconut Shrimp Soup

Use Full-Fat Coconut Milk: Light coconut milk can curdle or water down the flavor. Go full-fat for richness and stability.
Don’t Boil the Shrimp: Shrimp cook fast—just a few minutes. Overcooking them turns them tough and rubbery.
Layer the Flavors: Don’t skip the sauté step. Cooking the aromatics before adding liquids intensifies their flavor.
Taste As You Go: Balance is key in Southeast Asian cooking. Add a bit more lime for brightness, or fish sauce for umami.
Use Fresh Ingredients: Fresh lemongrass, galangal, and kaffir lime leaves make a big difference in aroma and depth.
Strain the Broth (Optional): If you prefer a smooth broth, strain out the lemongrass and galangal before adding the shrimp and vegetables.
Add Herbs at the End: Thai basil and cilantro lose flavor when cooked. Always add them just before serving.
Serve Immediately: This soup is best hot and fresh. The shrimp and herbs shine brightest right after cooking.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like Cambodian Coconut Shrimp Soup, a few common missteps can throw off the flavor or texture. Keep these in mind for a flawless pot:

Overcooking the Shrimp: They only need 3–4 minutes. Any longer and they’ll be rubbery.
Boiling the Coconut Milk: High heat can cause it to separate. Always simmer gently.
Skipping the Aromatics: Lemongrass, galangal, and kaffir lime aren’t optional—they give the soup its unique identity.
Using Water Instead of Broth: If you omit fish sauce or broth entirely, you risk a flat-tasting base. A light seafood or vegetable broth enhances the complexity.
Too Much Chili at Once: It’s easier to add heat than take it out. Start small, especially if serving guests.
Not Tasting as You Go: Southeast Asian soups are all about balance—sweet, salty, sour, and spicy. Adjust each element to your taste.
Skipping the Fresh Lime at the End: That final splash brings brightness and balances the richness of the coconut.
Adding Herbs Too Early: Thai basil and cilantro should be added just before serving, or they’ll lose their fragrance.

What to Serve With Cambodian Coconut Shrimp Soup?

This soup can stand on its own, but it becomes part of a feast with the right pairings. Here are 8 options to complete your meal:

Jasmine Rice

The perfect neutral partner to soak up all that flavorful broth.

Garlic Roti or Flatbread

Great for dipping and a fun fusion twist.

Thai Green Papaya Salad

A crisp, spicy salad adds texture and freshness.

Grilled Chicken Skewers

For extra protein and a charred contrast to the soup’s creaminess.

Rice Noodles

Drop a handful into the bowl for a heartier version of the soup.

Steamed Bok Choy

A simple side that complements without overpowering.

Mango Sticky Rice

A sweet finish that echoes the tropical notes of the soup.

Lemongrass Iced Tea

Cools down the heat and ties the whole meal together.

Storage Instructions

Cambodian Coconut Shrimp Soup stores well, but there are a few key things to keep in mind:

Refrigerator: Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
Reheating: Gently reheat on the stove over low heat. Avoid boiling, especially because coconut milk can separate. Stir occasionally to keep the texture smooth.
Freezing: While the broth freezes fine on its own, shrimp and vegetables may become mushy after thawing. For best results, freeze the coconut broth separately and add freshly cooked shrimp and vegetables when you reheat.

Pro tip: If you plan to make this ahead for meal prep, cook the broth and veggies, but hold off on adding the shrimp until you’re ready to serve.

Estimated Nutrition

Here’s a general breakdown per serving (based on 4 servings from the full recipe). Note: these values may vary slightly depending on exact ingredients used.

Calories: ~330 kcal
Protein: 22g
Fat: 22g
Saturated Fat: 15g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 780mg

This soup is naturally gluten-free, dairy-free, and rich in healthy fats and lean protein. It’s a fantastic option for anyone looking for a balanced, flavorful meal that feels indulgent without being heavy.

Frequently Asked Questions

What kind of coconut milk should I use?

Full-fat canned coconut milk is best for a rich, creamy soup. Avoid the thin coconut milk from cartons—it lacks body and flavor.

Can I make this soup vegetarian?

Yes! Substitute the shrimp with tofu, mushrooms, or tempeh, and replace fish sauce with a mix of soy sauce and a dash of miso for umami depth.

Is this soup spicy?

It can be, but it doesn’t have to be. You control the heat by adjusting the amount of chili or chili paste added. Keep it mild or turn it up—it’s your call.

What if I can’t find kaffir lime leaves?

They’re unique but not essential. Try lime zest as a substitute. It won’t be quite the same, but it will still add brightness and citrus aroma.

Can I make the broth in advance?

Absolutely. The broth can be made 1–2 days ahead and stored in the fridge. Add shrimp and veggies just before serving for best texture.

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking. This prevents them from releasing too much water into the soup.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink, opaque, and curl into a “C” shape—usually in just 3–4 minutes.

Can I double the recipe?

Definitely! Just scale up the ingredients and make sure your pot is big enough to handle the extra volume without boiling over.

Conclusion

Cambodian Coconut Shrimp Soup is a celebration in a bowl—fragrant, creamy, and bursting with Southeast Asian soul. Whether you’re trying to spice up your weeknight dinner routine or impress guests with something unique yet approachable, this soup checks all the boxes. It’s fast, flexible, and impossibly good.

Once you master the basics, you’ll find yourself returning to it again and again—playing with the spice, swapping proteins, and letting the tropical flavors transport you with every bite. Trust me, this one’s a keeper.