13 Easy Shrimp Soup Recipes That Come Together Fast

Shrimp soup recipes easy enough for a weeknight all lean on the same trick: the shrimp go in near the end, so they stay tender rather than turning rubbery. A good stock does the heavy lifting, and a quick hit of aromatics gives you depth without a long simmer. The versions below take that idea in different directions, from a rich bisque to a brothy bowl and a spicy tomato pot.

If you want the classic spoon-coating bowl, start with Classic Creamy Shrimp Bisque. Go for Spicy Cajun Shrimp Soup when you need heat, Lemony Orzo Shrimp Soup for citrus, and Creamy Tuscan Shrimp Soup if you have cream.

Which Shrimp Soup Should You Make?

Classic Creamy Shrimp Bisque

This one is for the nights you want a bowl that feels fancy but still comes together in one pot. The rice is the quiet trick here, it thickens the bisque without much fuss.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined, shells reserved: 680 g (1.5 lb)
• Unsalted butter: 3 tbsp
• Yellow onion, chopped: 1 medium
• Carrot, chopped: 1 large
• Celery stalk, chopped: 1
• Tomato paste: 2 tbsp
• Long grain white rice: 3 tbsp
• Seafood or fish stock: 960 ml (4 cups)
• Heavy cream: 240 ml (1 cup)
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in your largest pot over medium heat. Drop in the reserved shrimp shells along with the 1 medium onion, 1 large carrot, and celery stalk, and cook for 6 minutes, stirring a few times, until the shells turn pink and the vegetables soften around the edges. You’ll smell a sweet, briny note right before you move on.

Step 2: Stir in the 2 tbsp tomato paste and 3 tbsp rice, and let them cook together for 2 minutes. You want the tomato paste to darken a shade and coat the rice, which will smell toasty and faintly sweet. Keep the heat low enough that nothing sticks and burns.

Step 3: Pour in the 960 ml (4 cups) stock and scrape the bottom of the pot with your spoon to lift up any browned bits. Bring it to a boil, then lower the heat so the liquid barely simmers. Cover and cook for 25 minutes, until the rice is very soft and the shells have given their flavor to the broth.

Step 4: Fish out the shells and discard them, then use your blender to puree the soup in batches until smooth. Return the soup to the pot and stir in the 240 ml (1 cup) heavy cream. Drop in the 680 g (1.5 lb) shrimp and cook for 4 minutes, just until they turn pink and curl into loose Cs.

Step 5: Taste the bisque and season with salt and pepper a little at a time, until it tastes bright and rich to you. Ladle it into warm bowls and serve right away.

Quick Shrimp Corn Chowder

This is the one I make when the freezer has a bag of corn and dinner needs to happen fast. Potatoes do the thickening here, so you get a creamy bowl without a blender step.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Unsalted butter: 2 tbsp
• Yellow onion, chopped: 1 small
• Yukon Gold potatoes, diced small: 340 g (12 oz)
• Frozen corn kernels: 340 g (12 oz)
• Smoked paprika: 1 tsp
• Dried thyme leaves: 1 tsp
• Chicken or vegetable stock: 720 ml (3 cups)
• Half and half: 240 ml (1 cup)
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a Dutch oven over medium heat. Add the 1 small onion and cook for 5 minutes, stirring occasionally, until you see it turn glossy and soft without taking on much color.

Step 2: Stir in the 340 g (12 oz) potatoes, 1 tsp smoked paprika, and 1 tsp thyme. Let the potatoes sizzle in the butter for 3 minutes, scraping the bottom with your wooden spoon once, until the paprika smells fragrant.

Step 3: Pour in the 720 ml (3 cups) stock and bring everything to a boil. Lower the heat, cover, and simmer for 12 minutes, or until a potato cube mashes easily when you press it against the side of the pot with a fork.

Step 4: Scoop out half the soup with your ladle and blend it until smooth, then stir that back into the pot. Add the 340 g (12 oz) corn and the 450 g (1 lb) shrimp, and simmer for 4 minutes, until the shrimp are pink and opaque all the way through.

Step 5: Turn off the heat and stir in the 240 ml (1 cup) half and half. Season with salt and pepper to your taste, and serve the chowder hot with a little extra smoked paprika on top if you like.

Spicy Cajun Shrimp Soup

This one brings real New Orleans heat without a long spice list. Smoked beef sausage and fire roasted tomatoes do a lot of the work while the rice soaks up the broth.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Smoked beef sausage, sliced: 225 g (8 oz)
• Vegetable oil: 2 tbsp
• Yellow onion, green bell pepper, and celery, chopped: 1 medium, 1 medium, 1 stalk
• Garlic cloves, minced: 4
• Cajun seasoning: 1 tbsp
• Long grain white rice: 150 g (3/4 cup)
• Fire roasted diced tomatoes: 800 g (28 oz)
• Chicken stock: 720 ml (3 cups)
• Green onions, sliced: 2

Instructions

Step 1: Warm the 2 tbsp vegetable oil in your heaviest pot over medium heat. Add the 225 g (8 oz) sliced sausage and cook for 5 minutes, turning the pieces once, until you get deep brown edges and the fat smells smoky. Transfer the sausage to a plate with a slotted spoon.

Step 2: Drop the 1 medium onion, 1 medium bell pepper, and 1 celery stalk into the same pot. Cook for 6 minutes, scraping the browned bits from the bottom as the vegetables soften. You’ll know they’re ready when the onion turns translucent and the pepper loses its raw bite.

Step 3: Stir in the 4 minced garlic cloves, 1 tbsp Cajun seasoning, and 150 g (3/4 cup) rice. Let the spices hit the hot oil for about 1 minute, until your kitchen smells like blackened seasoning and toast.

Step 4: Pour in the 800 g (28 oz) tomatoes and 720 ml (3 cups) stock, then return the sausage to the pot. Bring everything to a boil, then lower the heat and simmer covered for 18 minutes, or until the rice is tender but still has a little chew to your tooth.

Step 5: Add the 450 g (1 lb) shrimp and simmer uncovered for 4 minutes, until they turn pink and curled. Taste the broth, adjust with a pinch more Cajun seasoning if you want more heat, and ladle into bowls topped with the green onions.

Thai Coconut Shrimp Soup

This is my weeknight version of the Thai soup I always order, with the lime and fish sauce balanced right in the pot. It brightens a cold night fast.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Red curry paste: 2 tbsp
• Unsweetened coconut milk: 400 ml (1 2/3 cups)
• Chicken stock: 480 ml (2 cups)
• Lemongrass stalk, smashed and cut into 3 pieces: 1
• Fresh ginger and garlic, peeled and smashed: 30 g (1 oz) ginger, 2 cloves
• Cremini mushrooms, halved: 225 g (8 oz)
• Fish sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Lime juice: 2 tbsp

Instructions

Step 1: Scoop the thick coconut cream from the top of the 400 ml (1 2/3 cups) coconut milk into your pot and melt it over medium heat. Stir in the 2 tbsp red curry paste and cook for 2 minutes, until the paste smells intensely fragrant and the oil beads on the surface.

Step 2: Pour in the rest of the coconut milk, 480 ml (2 cups) stock, 1 lemongrass stalk, 30 g (1 oz) ginger, and 2 garlic cloves. Bring it to a simmer, then turn the heat to low and let the aromatics steep for 10 minutes while you halve the mushrooms.

Step 3: Add the 225 g (8 oz) mushrooms to the pot and simmer gently for 5 minutes. You want the coconut milk to take on a light tan color and the mushrooms to soften around the edges.

Step 4: Season the broth with 2 tbsp fish sauce and 1 tbsp brown sugar. Add the 450 g (1 lb) shrimp and cook for 3 to 4 minutes, until they turn pink and curl into tight spirals. Taste and add more fish sauce if you want a deeper saltiness.

Step 5: Remove the soup from the heat and stir in the 2 tbsp lime juice. Fish out the lemongrass pieces and serve the soup in wide bowls, so you get both broth and mushrooms in every spoonful.

Lemony Orzo Shrimp Soup

This is the soup I reach for when I want dinner bright and light but still full of substance. Orzo cooks right in the broth, so the whole thing comes together in one pot.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 small
• Carrot and celery stalk, chopped: 1 carrot, 1 stalk
• Garlic cloves, minced: 3
• Orzo: 170 g (1 cup)
• Chicken or vegetable stock: 1.2 L (5 cups)
• Baby spinach: 85 g (3 oz)
• Lemon, zested and juiced: 1
• Fresh dill, chopped: 3 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in your Dutch oven over medium heat. Add the 1 small onion, 1 carrot, and 1 celery stalk, and cook for 5 minutes, stirring a couple times, until the onion turns soft and sweet and you can smell the vegetables.

Step 2: Stir in the 3 minced garlic cloves and cook for 1 minute. You want the garlic fragrant but not brown, so keep the pot moving with your wooden spoon.

Step 3: Add the 170 g (1 cup) orzo and the 1.2 L (5 cups) stock. Bring the liquid to a boil, lower the heat, and simmer uncovered for 9 minutes, until the orzo is nearly tender but still has a little firmness in the center and you can see it has plumped up.

Step 4: Drop in the 450 g (1 lb) shrimp and the 85 g (3 oz) baby spinach, then cook for 4 minutes. You’ll know it’s ready when the shrimp are pink and opaque and the spinach has collapsed into the hot broth.

Step 5: Turn off the heat and stir in the lemon zest, lemon juice, and 3 tbsp dill. Taste the broth and add more lemon juice if you want a sharper hit. Serve hot, with extra dill scattered over your bowl.

Shrimp and Tomato Basil Soup

This one leans on the best can of crushed tomatoes you can find. It tastes like a summer tomato sauce turned into soup, but it comes together in under half an hour.

Ingredients (makes 3 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, sliced: 4
• Red pepper flakes: 1/4 tsp
• Crushed tomatoes: 800 g (28 oz)
• Chicken or vegetable stock: 480 ml (2 cups)
• Granulated sugar: 1 tsp
• Fresh basil leaves: 20 g (1 cup)
• Parmesan rind: 1 small piece (about 5 cm)

Instructions

Step 1: Heat the 2 tbsp olive oil in a saucepan over medium heat. Add the 1 medium onion and cook for 6 minutes, until you see it turn soft and golden at the edges, stirring once or twice.

Step 2: Stir in the 4 sliced garlic cloves and 1/4 tsp red pepper flakes. Cook for 1 minute, until the garlic smells strong and sweet and you start to smell a hint of heat.

Step 3: Pour in the 800 g (28 oz) crushed tomatoes, 480 ml (2 cups) stock, 1 tsp sugar, and the parmesan rind. Bring everything to a low boil, then lower the heat and simmer uncovered for 15 minutes. You want the broth to thicken slightly and the rind to soften and give up its salty note.

Step 4: Fish out the parmesan rind and add the 450 g (1 lb) shrimp. Simmer for 4 minutes, until the shrimp curl and turn pink, then stir in the 20 g (1 cup) basil leaves until they wilt. Taste the soup, add a pinch more sugar if the tomatoes are too sharp, and ladle into bowls with a little more basil on top.

Garlic Shrimp Ramen Soup

This is the fastest way to a bowl of ramen that actually tastes like a restaurant’s. The garlic butter builds a rich, savory broth while your noodles cook in the same pot.

Ingredients (makes 2 servings)

• Large shrimp, peeled and deveined: 340 g (12 oz)
• Unsalted butter: 1 tbsp
• Garlic cloves, minced: 6
• Fresh ginger, grated: 1 tbsp
• Low sodium soy sauce: 3 tbsp
• Chicken stock: 960 ml (4 cups)
• Ramen noodles, seasoning packet discarded: 2 cakes (about 170 g)
• Eggs, soft boiled, halved: 2
• Green onions, sliced: 2
• Sesame oil: 1 tsp

Instructions

Step 1: Melt the 1 tbsp butter in a 3 L pot over medium low heat. Add the 6 minced garlic cloves and cook for 2 minutes, stirring often, until your kitchen fills with a deep garlic smell and the garlic turns pale gold. Watch closely so you don’t let it go brown and bitter.

Step 2: Stir in the 1 tbsp grated ginger and 3 tbsp soy sauce. Cook for 30 seconds, just until the ginger sizzles, and you will see the soy sauce darken slightly. Then pour in the 960 ml (4 cups) stock and bring it to a strong simmer over high heat.

Step 3: Slide the 2 ramen noodle cakes into the broth. Cook for 3 minutes, using your chopsticks or tongs to gently pull the noodles apart as they soften. You want them nearly done but still with a springy bite.

Step 4: Add the 340 g (12 oz) shrimp to the simmering pot and cook for 3 minutes, until they curl and turn pink. Turn off the heat and stir in the 1 tsp sesame oil. Taste the broth and add more soy sauce by the half teaspoon if you want it saltier.

Step 5: Divide the noodles and broth between two deep bowls, then place a halved egg in each bowl. Scatter over the 2 sliced green onions and serve hot, so you get a spoonful of that garlicky broth with every bite.

Brothy Shrimp White Bean Soup

This one is for when you want dinner to feel clean and sustaining, not heavy. Canned beans give you a creamy middle without turning the broth stodgy, and lemon keeps the whole bowl bright.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 small
• Garlic cloves, minced: 4
• Cannellini beans, drained and rinsed: 820 g (29 oz, 2 cans)
• Chicken or vegetable stock: 720 ml (3 cups)
• Escarole or baby spinach, roughly chopped: 140 g (5 oz)
• Lemon juice: 2 tbsp
• Parmesan rind: 1 small piece (about 5 cm)
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium heat. Add the 1 small onion and cook for 4 minutes, until you see it go translucent and soft around the edges.

Step 2: Stir in the 4 minced garlic cloves and cook for 1 minute. You want the garlic to lose its raw sharpness and smell sweet, but don’t let it turn brown.

Step 3: Add the 820 g (29 oz) cannellini beans, 720 ml (3 cups) stock, and the parmesan rind. Bring the pot to a gentle boil, then reduce the heat and simmer for 10 minutes. You will notice the broth go slightly cloudy as some of the beans break down.

Step 4: Stir in the 140 g (5 oz) escarole and the 450 g (1 lb) shrimp, then cook for 4 minutes. You’ll see the shrimp turn pink and opaque and the greens wilt completely into the soup.

Step 5: Remove the parmesan rind and stir in the 2 tbsp lemon juice and 3 tbsp parsley. Taste the broth and add a little more lemon juice if you want it brighter, then serve right away.

Shrimp and Spinach Egg Drop Soup

This one is for the nights you want a warm bowl that feels like a light lunch instead of a heavy dinner. The egg ribbons cook in seconds, and the shrimp stay plump in a silky, gingery broth.

Ingredients (makes 3 servings)

• Large shrimp, peeled and deveined: 340 g (12 oz)
• Chicken or vegetable stock: 960 ml (4 cups)
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 2
• Low sodium soy sauce: 2 tbsp
• Cornstarch: 2 tbsp
• Eggs, lightly beaten: 2
• Baby spinach: 85 g (3 oz)
• Sesame oil: 1 tsp
• Green onions, sliced: 2

Instructions

Step 1: Whisk the 2 tbsp cornstarch with 60 ml (1/4 cup) cold water in a small bowl until smooth. Pour the 960 ml (4 cups) stock into your pot and bring it to a bare simmer over medium heat.

Step 2: Stir the 1 tbsp grated ginger, 2 minced garlic cloves, and 2 tbsp soy sauce into the simmering stock. Let it cook for 3 minutes, so you can see the tiny bubbles around the edge and smell the ginger rising.

Step 3: Drizzle the cornstarch mixture into the pot while you stir with your other hand. Keep stirring for 2 minutes, until the broth turns glossy and coats the back of a spoon lightly.

Step 4: Add the 340 g (12 oz) shrimp and cook for 3 minutes. You want them just turning pink, then swirl the soup in one direction while you slowly pour in the 2 beaten eggs. Stop stirring for 30 seconds, until the eggs set into soft ribbons.

Step 5: Drop in the 85 g (3 oz) spinach and the 1 tsp sesame oil. Turn off the heat, taste the broth and adjust with a little more soy sauce if you need it, then ladle into bowls and top with the 2 sliced green onions.

Shrimp Tortilla Soup

This is the one for crunchy tortilla chip lovers. The broth is deeply smoky and just thick enough to cling to the shrimp, with a bright lime hit at the end.

Ingredients (makes 5 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion and garlic, chopped and minced: 1 medium, 4 cloves
• Chili powder and ground cumin: 1 tbsp, 1 tsp
• Fire roasted diced tomatoes: 800 g (28 oz)
• Chicken stock: 720 ml (3 cups)
• Black beans, drained and rinsed: 425 g (15 oz)
• Frozen corn kernels: 200 g (1 1/2 cups)
• Lime juice: 2 tbsp
• Tortilla chips, lightly crushed: 100 g (2 cups)

Instructions

Step 1: Heat the 2 tbsp olive oil in your soup pot over medium heat. Add the 1 medium onion and 4 garlic cloves and cook for 4 minutes, until you see the onion soften and the garlic turns pale and fragrant.

Step 2: Stir in the 1 tbsp chili powder and 1 tsp cumin. Let the spices toast for 1 minute, until the smell hits you hard in a good way and the oil turns a deep red.

Step 3: Add the 800 g (28 oz) tomatoes, 720 ml (3 cups) stock, 425 g (15 oz) black beans, and 200 g (1 1/2 cups) corn. Bring the mixture to a boil, then lower the heat and simmer uncovered for 12 minutes. You will see the tomato broth thicken slightly and turn brick red.

Step 4: Drop in the 450 g (1 lb) shrimp and cook for 4 minutes, until they turn pink and curl. Stir in the 2 tbsp lime juice right at the end, so the brightness stays sharp for your spoon.

Step 5: Taste the soup and add a little more lime juice if you want it sharper. Ladle into bowls and top each with a generous handful of the 100 g (2 cups) crushed tortilla chips, then serve immediately while the chips still crunch.

Creamy Tuscan Shrimp Soup

This is the bowl I make when I want something creamy and a little fancy but still entirely weeknight friendly. Sun dried tomatoes and parmesan build a savory, rich base that feels like a slow-simmered sauce.

Ingredients (makes 4 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Unsalted butter: 2 tbsp
• Yellow onion, chopped: 1 small
• Garlic cloves, minced: 4
• Sun dried tomatoes, sliced: 80 g (2/3 cup)
• Dried Italian seasoning: 1 tsp
• Chicken stock: 720 ml (3 cups)
• Heavy cream: 240 ml (1 cup)
• Baby spinach: 85 g (3 oz)
• Parmesan cheese, grated: 50 g (1/2 cup)

Instructions

Step 1: Melt the 2 tbsp butter in a wide pot over medium heat. Add the 1 small onion and cook for 4 minutes, until you see it turn translucent and your kitchen starts to smell buttery and sweet.

Step 2: Stir in the 4 minced garlic cloves, 80 g (2/3 cup) sun dried tomatoes, and 1 tsp Italian seasoning. Let everything sizzle for 2 minutes, until the dried tomatoes soften and you’ll see their oil sheen the bottom of the pot.

Step 3: Pour in the 720 ml (3 cups) stock and bring it to a low boil. Lower the heat and simmer for 10 minutes, letting the flavors deepen as you watch the tomato pieces plump up.

Step 4: Stir in the 240 ml (1 cup) heavy cream and bring the soup back to a gentle simmer. Add the 450 g (1 lb) shrimp and cook for 4 minutes, until they are pink and curled and your broth turns pale orange.

Step 5: Turn off the heat and stir in the 85 g (3 oz) spinach and 50 g (1/2 cup) parmesan until the spinach wilts and the cheese melts into the soup. Taste, add a little more parmesan if you want it saltier, and serve with a little extra over each bowl.

Shrimp and Rice Noodle Bowl

This is a clean, slurpable bowl that comes together faster than most takeout. The rice noodles soak up the gingery broth while the bok choy keeps a little crunch.

Ingredients (makes 3 servings)

• Large shrimp, peeled and deveined: 340 g (12 oz)
• Rice noodles, flat and about 5 mm wide: 200 g (7 oz)
• Chicken or vegetable stock: 960 ml (4 cups)
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Low sodium soy sauce: 2 tbsp
• Fish sauce: 1 tbsp
• Baby bok choy, halved lengthwise: 2 heads
• Sesame oil: 1 tsp
• Cilantro leaves: a handful

Instructions

Step 1: Soak the 200 g (7 oz) rice noodles in hot tap water while you get the broth going. They should sit for about 8 minutes, until you can bend a strand without it snapping, then drain them in a colander.

Step 2: Pour the 960 ml (4 cups) stock into your pot with the 3 minced garlic cloves and 1 tbsp grated ginger. Bring it to a simmer over medium heat and let the aromatics steep for 5 minutes, until you smell the ginger clearly.

Step 3: Stir in the 2 tbsp soy sauce and 1 tbsp fish sauce. Add the 340 g (12 oz) shrimp and cook for 3 minutes, until they turn pink and curl into loose rings. Remove the shrimp with your slotted spoon so they don’t overcook.

Step 4: Add the 2 halved baby bok choy to the simmering broth and cook for 2 minutes, until the white parts are just tender and the leaves have gone glossy green. You want them to keep a little snap.

Step 5: Divide the drained noodles and bok choy among three deep bowls. Return the shrimp to the broth just long enough to warm through, then ladle the broth over the noodles. Finish each bowl with a few drops of the 1 tsp sesame oil and a tangle of cilantro, then serve right away so you can slurp it hot.

Southwestern Shrimp Hominy Stew

Hominy gives this stew a chewy, satisfying bite that regular beans just do not have. The ancho chili keeps the heat earthy and warm rather than sharp.

Ingredients (makes 6 servings)

• Large shrimp, peeled and deveined: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 4
• Ancho chili powder, smoked paprika, and ground cumin: 1 tbsp, 1 tsp, 1 tsp
• Fire roasted diced tomatoes: 800 g (28 oz)
• Chicken stock: 1.2 L (5 cups)
• Canned hominy, drained and rinsed: 820 g (29 oz)
• Lime juice: 2 tbsp
• Cilantro, chopped: a handful

Instructions

Step 1: Heat the 2 tbsp olive oil in a big pot over medium heat. Add the 1 medium onion and cook for 5 minutes, until you see it turn golden around the edges and your kitchen warms with a sweet onion smell.

Step 2: Stir in the 4 minced garlic cloves and the 1 tbsp ancho chili powder, 1 tsp smoked paprika, and 1 tsp cumin. Cook for 1 minute, stirring with your spoon, until the spices darken and smell toasty and deep.

Step 3: Add the 800 g (28 oz) tomatoes, 1.2 L (5 cups) stock, and 820 g (29 oz) hominy. Bring the pot to a rolling boil, then lower the heat and simmer uncovered for 15 minutes. You will notice the broth thicken slightly and the hominy begin to plump.

Step 4: Drop in the 450 g (1 lb) shrimp and cook for 4 minutes, until they are pink and opaque all the way through. Stir in the 2 tbsp lime juice right before you turn off the heat, keeping that bright edge fresh.

Step 5: Taste the stew and add a little more lime juice if you want it brighter. Ladle it into wide bowls and top each with a shower of cilantro, then serve hot with extra lime wedges on the side.

The one thing that decides whether your shrimp soup is tender or rubbery is the last few minutes. Keep the broth at a gentle simmer, not a hard boil, and pull the shrimp the moment they turn pink and curl. They will finish cooking from the residual heat in the bowl.

Pick one version, write your ingredient list, and let the kitchen smell do the rest. You are twenty minutes from a bowl that tastes like you worked much longer.