Coconut Milk Shrimp Soup

Zoe 0

"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."


55 m servings 648 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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.
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  1. 11 Ratings


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 b...

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 ...

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...

I was really disappointed with this recipe. It sounded great, but fell short of its promise. It is really a shrimp vegetable/pasta soup. I was hoping for a soup with true coconut milk and s...

Great flavor! I stuck to the recipe except for leaving out one of the carrots and adding 1 chopped celery stalk when cooking the mushrooms. I agree with the previous reviewer that there wasn't ...

I agree totally with some of the others. Where was the liquid to call it a "soup"? First of all, Ashlou took the words right out of my mouth. This recipe was WAY too complicated! Too many dis...

Delicious! This tastes like something from a Thai restaurant. It is very rich, and was still rich with an added cup of water. I would highly recommend.

Really good soup. I didn't add the noodles, and put corn instead, and it was very tasty!

Great recipe!!