Coconut Shrimp Soup Recipe

Coconut Shrimp Soup Recipe

How To Make Coconut Shrimp Soup

This coconut shrimp soup is made of a harmonious mix of creamy and earthy flavors. The coconut milk surprisingly works so well with the shrimp!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 1tbspvegetable oil
  • 1tbspfresh ginger,or 1 tsp ground ginger, grated
  • 3garlic cloves,minced
  • ¼-½tspred-pepper flakes
  • 1lbcarrots,peeled, halved lengthwise, and thinly sliced
  • 13½ozcoconut milk
  • 1tbspcornstarch
  • 4ozangel-hair pasta
  • lbslarge shrimp,peeled, deveined, and tails removed
  • ¼cuplime juice,freshly squeezed
  • Coarse salt
  • 4scallions,thinly sliced
  • ½bunch cilantro,chopped


  1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, for about 1 minute. Add carrots, coconut milk, and 3 cups of water.

  2. In a small bowl, mix cornstarch and 2 tablespoons of water until smooth; add to pot. Bring to a boil.

  3. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer for about 3 to 4 minutes, until pasta is al dente and carrots are just tender.

  4. Add shrimp; stir for about 1 minute until opaque.

  5. Remove pot from heat, and stir in lime juice; season with salt.

  6. Ladle into serving bowls, and garnish with scallions and cilantro.


  • Calories: 516.27kcal
  • Fat: 26.46g
  • Saturated Fat: 18.91g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.79g
  • Polyunsaturated Fat: 1.66g
  • Carbohydrates: 42.20g
  • Fiber: 4.99g
  • Sugar: 7.15g
  • Protein: 30.54g
  • Cholesterol: 214.32mg
  • Sodium: 1061.60mg
  • Calcium: 173.42mg
  • Potassium: 943.67mg
  • Iron: 4.65mg
  • Vitamin A: 1073.58µg
  • Vitamin C: 17.37mg
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