shrimp coconut soup

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.
Course Lunch
Cuisine Thai
Keyword shrimp coconut 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.


Calories: 560kcal