Coconut Shrimp Soup Recipe

Name: Coconut Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, diced; salt to taste; 3 carrots peeled and sliced diagonally; 2 bell peppers of different colors: cores, ribs, and seeds removed, cut into bite-sized pieces; 2 jalapeno peppers, ribs and seeds removed, diced, to taste; 3 cloves garlic, minced; 1 quart low-sodium chicken broth; 1 14-ounce can of coconut cream (can use coconut milk if lower fat preferred); 1 sugar; 6 tablespoons fish sauce, plus more to taste; 2 tablespoons curry powder, plus more to taste; 1 tablespoon ground ginger, to taste (could substitute fresh minced ginger to taste); red pepper flakes, to taste; 1 pound thawed peeled shrimp; 1 lemon or lime, zested and juiced

Servings: persons

2 tablespoons vegetable oil
1 large onion, diced
salt to taste
3 carrots peeled and sliced diagonally
2 bell peppers of different colors: cores, ribs, and seeds removed, cut into bite-sized pieces
2 jalapeno peppers, ribs and seeds removed, diced, to taste
3 cloves garlic, minced
1 quart low-sodium chicken broth
1 14-ounce can of coconut cream (can use coconut milk if lower fat preferred)
1 sugar
6 tablespoons fish sauce, plus more to taste
2 tablespoons curry powder, plus more to taste
1 tablespoon ground ginger, to taste (could substitute fresh minced ginger to taste)
red pepper flakes, to taste
1 pound thawed peeled shrimp
1 lemon or lime, zested and juiced

1
Heat large pot over medium-high heat. Add vegetable oil. When shimmering, add onions and pinch of salt, and stir.
2
Cook about 4 minutes, until starting to soften, then add carrots, pinch of salt, and stir.
3
A couple minutes later, add sliced bell and jalapeno peppers, another pinch of salt, and stir.
4
Add minced garlic, continuing to stir, until fragrant.
5
When garlic becomes fragrant, add the chicken broth and coconut cream quickly to prevent the garlic from burning.
6
Season the soup with the sugar, fish sauce, curry powder, and ginger, and optional red pepper flakes. All curry powders have different combinations of spices, so test often to adjust all seasonings to your liking.
7
Simmer uncovered about 10 minutes until vegetables are almost at desired softness, then add shrimp.
8
About three minutes later, when shrimp are pink, remove pot from heat. Stir in juice of lemon or lime.
9
Serve in individual bowls and garnish each bowl with zest. Enjoy!

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, diced, salt to taste, 3 carrots peeled and sliced diagonally, and more.

Yes, Coconut Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions