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Shrimp, Lemongrass and Coconut Soup

A light but aromatic soup with crunch that brings out the best in large juicy shrimp.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper Icon

  • Prep Time

    10 mins

  • Cook Time

    10 mins


  • 1 stalk lemongrass, bruised and finely sliced
  • 2 tsp vegetable oil
  • 1 tbsp Blue Dragon Thai Red Curry Paste
  • 1.2 litres fish stock (or chicken stock)
  • 1 tin Blue Dragon Coconut Milk
  • 2cm piece fresh ginger, peeled and sliced
  • 16 large raw shrimp, shelled and cleaned with tails intact
  • 2 tsp lime, juiced
  • 2 tsp sugar
  • 1 tsp Blue Dragon Fish Sauce
  • coriander leaves, to garnish


  1. Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemongrass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes.
  2. Add the shrimp and cook for 2 minutes. Stir in the sugar, lime juice and fish sauce to taste.
  3. Ladle the soup into bowls and garnish with coriander leaves.