spicy coconut shrimp soup

Spicy Coconut Shrimp Soup

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.
Course Lunch
Cuisine Thai
Keyword coconut shrimp soup, spicy coconut shrimp soup
Cook Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 560kcal
Author Nicole Branan


  • 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.


*The level of spiciness in this soup is mostly determined by the fresh jalapeno peppers and the more ribs and seeds of the peppers you remove, the less spicy the soup will be.


Calories: 560kcal