Best 7 Coconut Milk Shrimp Soup Recipes

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Coconut milk shrimp soup, a delectable and fragrant soup originating from Southeast Asia, has captivated taste buds worldwide with its harmonious blend of creamy coconut milk, succulent shrimp, and an aromatic medley of spices. This symphony of flavors, infused with the essence of lemongrass, ginger, and chili, transports diners to a culinary paradise, where every spoonful promises a satisfying union of sweet, sour, and spicy notes. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice yearning to embark on a flavor-filled adventure, this guide will equip you with the knowledge and inspiration to create an unforgettable coconut milk shrimp soup that will delight your palate and leave you craving for more.

Here are our top 7 tried and tested recipes!

COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

This delicious soup is just three simple steps away from your dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced

Steps:

  • Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
  • Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
  • Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
  • Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
  • Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
  • Serve over rice, with remaining cilantro and lime wedges on the side.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

SHRIMP SOUP WITH COCONUT MILK



SHRIMP SOUP WITH COCONUT MILK image

Shrimp soup is a creamy, healthy and flavorful soup with coconut milk and vegetables. It is a delicious soup recipe for all the seafood lovers.

Provided by antonetroajer

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

300 g shrimp
13 1/2 ounces coconut milk
1/2 cup onion, chopped
1/2 cup capsicum, chopped
2 no roma tomatoes, chopped
2 tablespoons oil
1 teaspoon salt
1 1/2 teaspoons red chili powder
2 tablespoons cilantro leaves, raw (CORIANDER)
1 teaspoon garlic, chopped

Steps:

  • In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
  • Add chopped onion, bell pepper and cook until onion becomes soft.
  • Add chopped tomatoes and cook until the tomatoes become partially soft.
  • Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
  • Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.

Nutrition Facts : Calories 215.4, Fat 18.8, SaturatedFat 12.8, Cholesterol 63, Sodium 692.1, Carbohydrate 5.4, Fiber 0.9, Sugar 1.5, Protein 8.7

COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

Make and share this Coconut Shrimp Soup recipe from Food.com.

Provided by PanNan

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to your own preference)
1 lb carrot (halved lengthwise, and sliced)
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
kosher salt
4 scallions, thinly sliced

Steps:

  • Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
  • Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
  • Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
  • Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
  • Garnish individual servings with scallions.

Nutrition Facts : Calories 512.2, Fat 26.3, SaturatedFat 18.9, Cholesterol 214.9, Sodium 1061.1, Carbohydrate 41.5, Fiber 4.7, Sugar 6.8, Protein 30.4

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

COCONUT SHRIMP CHOWDER



Coconut Shrimp Chowder image

After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 teaspoons canola oil
1/4 teaspoon cayenne pepper
2 cups chicken broth
1 package (10 ounces) frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (13.66 ounces) coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 medium ripe avocado, peeled and cubed

Steps:

  • In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Opt for fresh shrimp, coconut milk, and vegetables for the best results.
  • Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery. Cook the shrimp for just a few minutes until it turns pink and opaque.
  • Use a Good Quality Coconut Milk: Not all coconut milks are created equal. Choose a brand that uses real coconut and has a rich, creamy flavor.
  • Adjust the Spice Level to Your Taste: This recipe calls for a moderate amount of spice, but you can easily adjust it to your liking. Add more chili peppers or cayenne pepper for a spicier soup, or reduce the amount for a milder flavor.

Conclusion:

Coconut milk shrimp soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its creamy, flavorful broth, tender shrimp, and colorful vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a satisfying and nutritious meal, give this coconut milk shrimp soup a try.

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