Cambodian Coconut Shrimp Soup Recipe

Cambodian Coconut Shrimp Soup Recipe

How To Make Cambodian Coconut Shrimp Soup

A vibrant coconut shrimp soup in both taste and appearance, this dish is made with Asian staples such as coconut milk, lemongrass, and turmeric.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For the Lemongrass Paste:

  • 3lemongrass stalks,or the zest of 1 lime and 1 lemon, plus additional lime juice to taste
  • 1pcfresh turmeric,or substitute 1 tablespoon ground turmeric
  • 1pcfresh ginger
  • 1shallot
  • 4garlic cloves
  • 2makrut lime leaves,finely sliced, optional

For the Soup:

  • 1canfull fat coconut milk,do not shake
  • cupsflavorful stock,fish, chicken, or vegetable
  • 1tbspfish sauce,such as red boat, plus more as needed
  • 1tbspbrown sugar
  • 3medium zucchini,cut into 1-inch chunks
  • 8ozfrench green beans,haricots verts, trimmed and halved
  • cupscherry tomatoes,halved
  • salt,to taste
  • 2lbsshrimp,peeled and deveined
  • 1large thai basil leaves

To Serve:

  • cooked rice
  • lime wedges


  1. Peel away and discard the top outer layer of tough, fibrous leaves from the lemongrass, leaving the tender, lighter-colored inside layers. Cut this tender part into thin slices.

  2. Also peel and slice the turmeric, ginger, shallot, and garlic cloves. Combine the lemongrass, turmeric, ginger, shallot, garlic, and lime leaves in a blender or food processor and process until the ingredients are finely chopped.

  3. Scrape down the sides of the blender as necessary. Set the paste aside.

  4. Do not shake the can of coconut milk. Open the top, and you should see a thick layer of coconut cream on top. Spoon this out of the can and transfer it to a stockpot. Reserve the watery milk on the bottom. If you don’t see a clear layer of cream on top, then just add all the coconut milk at once.

  5. Over medium-high heat, bring the coconut cream to a simmer. Add the lemongrass paste and cook, stirring for 1 to 2 minutes or until the mixture is thick and fragrant.

  6. Add the remaining coconut milk from the can, the stock, fish sauce, and brown sugar. Bring to a simmer.

  7. Add the zucchini and green beans to the soup. Simmer for about 8 minutes or until the vegetables are just barely tender.

  8. Add the shrimp and the tomatoes, and cook for 3 to 4 minutes, or until pink and opaque. Stir in the basil leaves. Taste the soup and add additional salt, fish sauce, or brown sugar to taste.

  9. Ladle into bowls, and serve with rice and lime wedges. Leftovers will keep refrigerated for about 5 days.


  • Calories: 350.66kcal
  • Fat: 18.40g
  • Saturated Fat: 14.21g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.54g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 22.19g
  • Fiber: 3.22g
  • Sugar: 8.97g
  • Protein: 27.62g
  • Cholesterol: 193.51mg
  • Sodium: 1258.87mg
  • Calcium: 152.72mg
  • Potassium: 1014.61mg
  • Iron: 4.89mg
  • Vitamin A: 125.23µg
  • Vitamin C: 33.41mg
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