This is one of the best Thai coconut shrimp soup I’ve had. The layers upon layers of flavors this soup offers are so delicious. You get pops of coconut, lemon grass, ginger, lime, red curry flavors. Absolutely delicious!
Then slowly add the chicken broth, Kaffir lime leaves, and continue to stir until all ingredients are combined. Add the sugar and fish sauce and simmer for 20 minutes.
Add the mushrooms, coconut milk, and continue to simmer for about 10 minutes.
Stir in the shrimp and cook until the shrimps are no longer translucent, about 5-10 minutes depending on the size of the shrimp. Remove kaffir lime leaves, lemon grass, and ginger. Stir in the lime juice and salt. Garnish with basil and cilantro. Enjoy!
Optional: If you like heat you can add Thai chili peppers when you add the coconut milk.