Search thousands of recipes reviewed by home cooks like you.

Coconut Milk Shrimp Soup

Coconut Milk Shrimp Soup

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Zoe

Zoe

I threw these ingredients together when I realized I had half a can of coconut milk left in the fridge that was about to go bad. All in all, I think it came out pretty good! It's very variable and the coconut flavor is not too strong.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.
  2. Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.
  3. Heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.
  4. Add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. Garnish with chopped cilantro.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

NSPHERBLADY
14

NSPHERBLADY

5/10/2010

This soup was outstanding, although I did make a few modifications. I used diced/cooked butternut squash, eliminated the mushrooms and instead vermicelli I used corn and barley. To make a nice broth I used 4 cups of vegetable broth and I also used about 6 diced green onions and a big bunch of chopped cilantro and two chile peppers for a little extra heat. I only added the shrimp after the soup had simmered because it was already cooked and I didn't want it to get rubbery. It was just the Thai soup recipe I'd been looking for.

Libby
14

Libby

1/28/2009

Really, very good, spicy, savory, 'bout as good as I've had in the Thai restaurants. The coriander, tumeric and cumin really "make" it! Only thing is, I felt like it needed more liquid to be a true soup, so I added about 2 cups of broth/water mixture before the simmer stage. Did I miss where it said put in extra liquid? My substitutions: Canned tomatoes (happened to be the kind with green chiles) and a pickled jalepeno for the fresh... regular onion for the green onion (only 'cos I didn't have any!) Cappellini thin spagetti for the one called for. Thanks, Zoe!

Ashlou
13

Ashlou

3/22/2011

This recipe is overcomplicated. Why sauté (basically) the same ingredients twice in two different pans? Why blanche/peel the tomatoes? Just sauté the stuff, add the spices, then add the tomatoes etc. Also, why cook the carrots in a separate pot? the only reason you'd need to do this is if you don't have a lot of time... otherwise it's better to let it all cook together, gives it more depth. I agree with everyone`s criticism that the pasta:liquid ratio is way too high... next time I`ll be adding half the amount, `cuz even with a can of broth and some extra water, it was still more like a runny pasta meal. Use fresh or frozen peas; canned vegetables are less nutritional/tasty. It`s too bad all the flavor got cooked out of the shrimp... add them at the very end, just after the pasta is cooked, and shut off the burner. Let it sit and cook in the hot liquid for a couple minutes until they turn pink, then serve. Furthermore, I`d also suggest upping the amount of garlic by at least 2x. Since I don`t have turmeric lying around (it`s mostly for color anyway, like paprika), I used straight up curry powder (about 2 tbsp) with the cumin/coriander. And instead of Jalapeno (a Mexican ingredient), I used sriracha sauce ($2.50 in the ethnic foods section... it`s like a spicy Thai version of ketchup). I also added a couple teaspoons of sugar, which was desperately missing. If you thought this recipe was good, check out the 'Coconut Curry Tofu' recipe from user KATHYCOLLINS!

Similar recipes