Thai Shrimp (Chili) Soup Recipe

Name: Thai Shrimp (Chili) Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces light coconut milk; 1 1/2 tablespoons chopped fresh ginger; 2 -3 teaspoons chili paste with garlic; 1 1/2 - 2 lbs uncooked shrimp, peeled (medium-size); 2 tablespoons all-purpose flour; 3 tablespoons low sodium soy sauce; 14 1/2 ounces diced tomatoes, undrained (I use ones with green chiles); 1/2 cup sliced green onion; 2 tablespoons fresh lime juice; 1/2 teaspoon brown sugar; 1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster); chopped cilantro (for garnish, optional)

Servings: persons

14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2 -3 teaspoons chili paste with garlic
1 1/2 - 2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (I use ones with green chiles)
1/2 cup sliced green onion
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)

1
Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
2
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
3
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
4
Stir in mushrooms and cook for 2 minutes.
5
Return the shrimp to the pan and cook until thoroughly heated.
6
Serve sprinkled with cilantro, if desired.

265

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 14 ounces light coconut milk, 1 1/2 tablespoons chopped fresh ginger, 2 -3 teaspoons chili paste with garlic, 1 1/2 - 2 lbs uncooked shrimp, peeled (medium-size), and more.

Yes, Thai Shrimp (Chili) 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!

Thai Shrimp (Chili) Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions