Shrimp Coconut Soup

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This easy Thai shrimp coconut soup comes together in only 20 minutes and does not compromise on flavor. Chili powder and fresh jalapeños provide a bit of spiciness, coconut milk rounds out the flavors and lime juice adds freshness.

shrimp coconut soup

How to make shrimp coconut soup:

You start by heating up 1/2 tablespoon vegetable oil in a pot or a pan. Once the oil is hot, add 1 medium-sized minced shallot and 2 medium-sized minced jalapeno peppers (remove the seeds and ribs unless you want it very, very spicy). Saute the vegetables until they start to soften (about 5 minutes).

how to make shrimp coconut soup step by step

Next, add 1 minced or pressed garlic clove along with 1/2 teaspoon chili powder1.5 cups chicken broth and 1/2 cup coconut milk.

how to make shrimp coconut soup step by step

Bring the soup to a boil, then add 12 raw, peeled shrimp to it. Turn the heat down and simmer the soup until the shrimp are cooked through.

how to make shrimp coconut soup step by step

Add 3 ounces cooked Asian-style noodles (such as hokkien) and continue to cook for another minute. Sprinkle a few drops of fresh lime juice over the soup and serve.

how to make shrimp coconut soup step by step

Use high-quality chili powder:

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, I have a great recipe you can find here: Chunky Beef Chili.

Is this shrimp coconut soup spicy?

The level of spiciness in this shrimp coconut soup is mostly determined by the fresh jalapeno peppers. The heat in the peppers sits almost entirely in the ribs and seeds, so the more ribs and seeds you remove, the less spicy the soup will be.

More delicious Asian-inspired recipes:

shrimp coconut soup
Print Recipe
5 from 1 vote

Shrimp Coconut Soup

This easy Thai shrimp coconut soup comes together in only 20 minutes and does not compromise on flavor. Chili powder and fresh jalapeños provide a bit of spiciness, coconut milk rounds out the flavors and lime juice adds freshness.
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, ribs and seeds removed
  • 1 large garlic clove, minced or pressed
  • 1/2 teaspoon chili powder
  • 1.5 cups chicken broth
  • 1/2 cup coconut milk
  • 12 raw shrimp, peeled
  • a few drops of lime juice
  • 3 ounces cooked Asian-style noodles, such as hokkien

For garnish (optional):

  • 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 and heat through.
  • 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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