This easy spicy coconut shrimp soup comes together in only 20 minutes and does not compromise on flavor. Chili powder and fresh jalapeños make it spicy, lime juice adds freshness and coconut milk rounds out the flavors.
If you love quick and easy but at the same time super flavorful and hearty soups, you might also like this Broccoli Sausage Soup.
A few ingredient notes:
- 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.
- If hokkien noodles are not available, you can substitute soba noodles.
How to make it:
This soup is very simple to make and you only need one pot. Below is an overview of the steps along with photos. (For the full recipe, scroll down to the recipe card.)
- Saute the vegetables.
- Add chicken broth, coconut milk, garlic and chili powder.
- Bring the soup to a simmer, then add the shrimp and cook through.
- Add the noodles, then sprinkle with lime juice and serve.
How spicy is this soup?
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
- ½ 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 through a garlic press
- ½ teaspoon chili powder**
- 1 ½ cups chicken broth
- ½ cup coconut milk
- 6 ounces raw shrimp (I like to use extra large), peeled and deveined
- a few drops of lime juice
- 3 ounces cooked Asian-style noodles, such as hokkien
For garnish (optional):
- sliced Fresno 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 lime juice. Top with garnish and serve.