Shrimp Coconut Soup

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shrimp coconut soup

Here’s a super-quick and easy yet flavorful (and potentially very spicy) shrimp coconut soup recipe. The heat here comes from a bit of chili powder and from fresh jalapeño peppers. The fewer pepper seeds and ribs you remove, the spicier the soup.

Other than that there is some coconut milk to mellow things out just a bit, some lime juice for extra freshness, and a bit of garlic and shallot. If you like you can garnish the soup with some cilantro, green onion and/or sprouts and some sliced chili peppers to add a bit of color. Enjoy!

More delicious Asian-inspired recipes:

shrimp coconut soup
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Shrimp Coconut Soup

A quick and very easy recipe for a delicious, flavorful and spicy shrimp coconut soup.
Cook Time20 mins
Total Time20 mins
Course: Lunch
Cuisine: Thai
Keyword: shrimp coconut soup
Servings: 2
Calories: 560kcal


  • 1/2 tablespoon vegetable oil
  • 1 medium-sized shallot minced
  • 2 medium-sized jalapeño peppers, minced, half of the ribs and seeds removed
  • 1 large garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1.5 cups chicken broth
  • 1/4 cup coconut milk
  • 12 shrimp, raw
  • a few drops of lime juice
  • about 2 ounces cooked Asian-style noodles, optional

For garnish:

  • cilantro
  • sliced chili pepper
  • sprouts of your choice, I used mung bean sprouts here
  • sliced scallions


  • Heat the oil in a pot until shimmering.
  • Add shallot and jalapeño and saute until soft (about 5 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.
  • Add the noodles, if you are using them.
  • Fill into bowls and sprinkle with a few drops of lime juice.
  • Top with garnish and serve.


Calories: 560kcal

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shrimp coconut soup

This entry was posted in Soups.


    • Nicole B. says:

      Thanks, Michelle! I’ve used only chuka soba in this soup so far but I think rice noodles would be really good too!

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