This easy spicy coconut shrimp soup is so delicious and quick to make, it may very well make its way into your weekly dinner rotation. The soup comes together in under 20 minutes and has great flavor from chili powder, fresh jalapeños, lime juice and coconut milk.
Why make this recipe?
This soup makes a satisfying meal, is full of complex and perfectly balanced flavors and is very quick and easy to make. (For more soups like that, be sure to also check out this broccoli sausage soup.)
Ingredient notes & substitutions:
- As always, I recommend that you use high-quality chili powder from a dedicated spice shop rather than a regular grocery store. It will make a huge difference in the flavor of the soup. You can also make your own chili powder.
- You can use ramen, soba or hokkien noodles.
- I like to use extra large shrimp for this soup but you can use any size shrimp you like. You can leave the tails on for a prettier presentation or take them off before cooking.
How to make it:
See full ingredients & instructions in the recipe card below!
This soup is very simple to make and you only need one pot.
Step 1. Saute the vegetables.
Step 2. Add garlic, chicken broth, coconut milk and chili powder.
Step 3. Bring the soup to a simmer, then add the shrimp and cook through.
Step 4. Add the noodles, then sprinkle with lime juice and chopped cilantro and serve.
Frequently asked questions:
The level of spiciness in this soup is determined by the chili powder and the fresh jalapeno peppers. Use mild chili powder for a milder flavor and medium chili powder for more heat.
The heat in the jalapeños sits almost entirely in the ribs and seeds, so the more ribs and seeds you remove, the less spicy the soup will be.
More Asian-inspired recipes:
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Full Printable Recipe
Spicy Coconut Shrimp Soup
- measuring cups and spoons
- knife and cutting board
- medium-size pot or Dutch oven
- wooden spoon
- ½ tablespoon vegetable oil
- 1 medium-sized shallot, minced
- 2 medium-sized jalapeño peppers,* minced, part of the ribs and seeds removed
- 1 large garlic clove, minced or pressed through a garlic press
- ½ teaspoon chili powder**
- 1 ½ cups chicken broth
- ½ cup coconut milk
- 6 ounces raw shrimp (I like extra large but you can use any size), thawed, peeled and deveined, tail on or off
- 3 ounces cooked Asian-style noodles, such as ramen, soba or hokkien
- a few drops of lime juice
- chopped cilantro, as garnish (optional)
- Heat the oil in a pot until shimmering. Add shallot and jalapeño and saute until slightly softened (about 2 minutes).
- Add garlic, chili powder, broth and coconut milk and bring to a boil.
- Add the shrimp, turn down the heat and simmer until the shrimp are cooked through (2-3 minutes).
- Add the noodles and heat through. Fill into bowls and sprinkle with a few drops lime juice. Top with cilantro and serve.