The Creamiest Rich Coconut Shrimp Soup Recipe You’ll Ever Taste

Warm comfort blooms in every spoonful of this delectable coconut shrimp soup that captures tropical flavors in mere minutes.

Southeast Asian coastal kitchens inspired this creamy, aromatic treasure perfect for seafood enthusiasts.

Succulent shrimp swim through a luxurious coconut milk base, creating a harmonious blend of sweet and savory notes.

Each ingredient carefully selected brings depth and complexity to the bowl.

Fresh herbs and gentle spices dance across the palate, transforming a simple soup into a culinary journey.

This one-pot wonder promises to transport you to sun-drenched beaches with its vibrant, soul-warming essence.

Prepare to savor every spoonful of this extraordinary soup that celebrates ocean-fresh ingredients and bold, balanced flavors.

How to Serve Coconut Shrimp Soup Beautifully

• Tropical Beach Picnic: Pack this soup in a thermos for a seaside lunch, paired with crispy rice crackers and fresh coconut slices.
• Dinner Party Elegance: Serve in beautiful white bowls garnished with extra basil leaves and a delicate lime wheel, creating a stunning presentation.
• Comfort Bowl Technique: Ladle the soup over steamed jasmine rice, letting the rich broth soak into the grains for a deeply satisfying meal.
• Wellness Bowl Twist: Top with toasted coconut flakes, chopped cilantro, and a sprinkle of red pepper flakes for added nutrition and flavor complexity.

Storage Tips for Coconut Shrimp Soup

• Store leftover soup in an airtight container for up to 3 days. Cool completely before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers, leaving 1-inch space at top. Freeze for maximum 2 months. Shrimp texture might slightly change upon thawing.
• Warm soup over medium-low heat, stirring occasionally. Add splash of coconut milk to restore creamy consistency. Avoid boiling to prevent shrimp from becoming tough.
• Heat in microwave-safe bowl, stirring every 30 seconds. Use 50% power to prevent overcooking shrimp. Add fresh herbs after reheating for brighter flavor.

FAQs

• Why use thick coconut cream at the beginning?

The thick cream helps develop deeper flavors and creates a richer base for the soup, allowing spices to bloom and intensify before adding remaining liquid.

• Can I substitute fresh shrimp with frozen?

Yes, frozen shrimp works perfectly. Just ensure they are completely thawed and patted dry before adding to the soup to prevent excess water diluting the flavor.

• How spicy is this soup?

The soup has mild heat from fresh ingredients like ginger and lemongrass. If you prefer more spice, add fresh chilies or red pepper flakes during cooking.

• Is fish sauce necessary for the recipe?

Fish sauce provides essential umami and depth. If unavailable, you can substitute with soy sauce, though the flavor profile will slightly change.

Why Rich Coconut Shrimp Soup Stands Out

• Dive into a vibrant soup that brings together the bold tastes of Southeast Asian cuisine with its perfect blend of lemongrass, turmeric, and fresh shrimp.
• Create a restaurant-worthy dish in just a few simple steps, making it ideal for home cooks looking to impress without spending hours in the kitchen.
• Packed with protein from shrimp, vegetables, and rich coconut milk, this soup offers a balanced and wholesome dining experience that nourishes your body.
• Swap ingredients or adjust spice levels to suit your taste preferences, making this recipe wonderfully adaptable for different palates and dietary needs.

Coconut Shrimp Soup Ingredient Rundown

• Lemongrass: A fragrant herb that adds a citrusy and slightly minty flavor to the soup.
• Turmeric: A bright yellow spice that provides warm, earthy notes and vibrant color.
• Ginger: A spicy root that brings warmth and depth to the soup's flavor profile.
• Shallot: A mild onion variety that offers a delicate, sweet undertone.
• Garlic: A pungent ingredient that enhances the overall savory character of the dish.
• Lime Leaves: Aromatic leaves that contribute a subtle citrus essence to the soup.

• Coconut Cream: A thick, rich layer that provides a luxurious and creamy texture.
• Coconut Milk: A smooth liquid that adds richness and tropical flavor to the soup.
• Stock: A flavorful liquid that forms the base of the soup's depth.

• Shrimp: Tender seafood that adds protein and a sweet, delicate taste to the dish.
• Zucchini: A mild vegetable that brings a soft texture and subtle freshness.
• Green Beans: Crisp vegetables that provide a pleasant crunch and green color.
• Tomatoes: Juicy fruits that add brightness and acidity to the soup.

• Fish Sauce, Sugar: Ingredients that balance and enhance the overall flavor profile.
• Basil: A fresh herb that introduces a fragrant, slightly sweet note to the finished dish.

• Lime Wedges, Rice: Accompaniments that complement the soup's flavors and provide a complete meal.

Equipment for Creamy Coconut Shrimp Soup

• Blender or food processor: Essential for creating a smooth, fragrant paste with lemongrass, turmeric, ginger, shallot, and garlic.
• Large pot or Dutch oven: Perfect for simmering soup and building rich flavors.
• Sharp knife: Needed for slicing lemongrass, turmeric, ginger, shallot, and garlic precisely.
• Cutting board: Provides stable surface for chopping ingredients.
• Wooden spoon or spatula: Helps stir and mix soup components smoothly.
• Measuring spoons: Ensures accurate seasoning with fish sauce and sugar.
• Ladle: Convenient for serving hot soup over rice.

Coconut Shrimp Soup Cooking Method

Step 1: Create Aromatic Flavor Base

Finely chop lemongrass, turmeric, ginger, shallot, and garlic.

Blend these ingredients with lime leaves until they form a smooth, fragrant paste that will infuse the soup with incredible depth of flavor.

Step 2: Separate Coconut Cream

Open a can of coconut milk and carefully scoop out the thick cream floating on top.

Keep the remaining liquid separate for later use in the soup.

Step 3: Build Soup Foundation

Heat the coconut cream in a large pot and add your prepared flavor paste.

Gently cook for 1-2 minutes to release the aromatics.

Pour in the remaining coconut milk, chicken or vegetable stock, fish sauce, and a touch of sugar to balance the flavors.

Step 4: Cook Tender Vegetables

Introduce zucchini and green beans to the simmering broth.

Let them cook gently for about 8 minutes until they become tender but still maintain a slight crispness.

Step 5: Add Succulent Seafood

Gently slide fresh shrimp and diced tomatoes into the bubbling soup.

Cook for 3-4 minutes until the shrimp turn a beautiful pink color and are just cooked through.

Finish by stirring in fresh basil leaves for a burst of herbal freshness.

Step 6: Plate and Garnish

Ladle the steaming soup into bowls.

Serve alongside fluffy white rice and fresh lime wedges.

The citrusy lime will brighten the rich, creamy soup and add a zesty finishing touch.

Secrets to Coconut Shrimp Soup Success

• Toast the paste ingredients in a dry pan before blending to release deeper, more complex aromatics and enhance the soup's overall taste profile.
• Remove shrimp from heat immediately after turning pink to prevent overcooking, which can make them tough and rubbery.
• Adjust the heat by removing seeds from chilies or using less paste if you prefer a milder soup, allowing everyone to enjoy the dish.
• Add fresh basil just before serving to preserve its bright flavor and vibrant green color, creating a more aromatic and visually appealing meal.
• Use full-fat coconut milk for a richer, creamier consistency that coats the palate and provides a luxurious mouthfeel to the soup.

Creative Twists for Coconut Shrimp Soup Fans

• Vegan Coconut Veggie Soup: Replace shrimp with firm tofu cubes, use vegetable stock instead of fish sauce, and add extra mushrooms for protein and texture.
• Spicy Thai Chicken Soup: Swap shrimp for diced chicken breast, increase chili peppers for heat, and maintain the coconut milk base for creamy consistency.
• Gluten-Free Light Soup: Use tamari instead of fish sauce, confirm all ingredients are certified gluten-free, and serve with cauliflower rice for low-carb option.
• Low-Sodium Wellness Soup: Replace fish sauce with herb-infused sea salt, use low-sodium vegetable stock, and add extra fresh herbs for flavor enhancement.

Rich Coconut Shrimp Soup Recipe

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4.9 from 27 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Thai-inspired coconut shrimp soup blends creamy coconut milk with succulent shrimp and aromatic herbs. Fragrant lemongrass, ginger, and chili create a complex flavor profile that transports diners to Southeast Asian culinary landscapes.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds shrimp, peeled and deveined

Vegetables and Aromatics:

• 3 stalks lemongrass
• 3-inch piece fresh turmeric
• 3-inch piece fresh ginger
• 1 shallot
• 4 cloves garlic
• 3 medium zucchini
• 8 ounces (226 grams) French green beans
• 1 1/2 cups cherry tomatoes
• 2 makrut lime leaves (optional)

Liquids and Seasonings:

• 14 ounces (414 milliliters) can full-fat coconut milk
• 2 1/2 cups (591 milliliters) stock (fish, chicken, or vegetable)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 handful Thai basil leaves

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Instructions

1. Create a fragrant base by finely chopping lemongrass, turmeric, ginger, shallot, and garlic, then blend with lime leaves until a smooth paste forms.
2. Carefully open an unshaken coconut milk can and separate the thick cream from the top, setting aside the remaining liquid for later use.
3. In a pot, heat the coconut cream over medium heat and incorporate the prepared paste, allowing flavors to meld for 1-2 minutes at a gentle simmer.
4. Pour in the reserved coconut milk, stock, fish sauce, and sugar, stirring to combine and create a harmonious broth.
5. Introduce zucchini and beans to the simmering liquid, cooking for approximately 8 minutes until vegetables reach a tender consistency.
6. Gently add shrimp and tomatoes, cooking for 3-4 minutes until shrimp turn a vibrant pink and are just cooked through.
7. Remove from heat and fold in fresh basil leaves, releasing their aromatic essence into the soup.
8. Ladle the steaming soup into bowls, accompanying with warm rice and fresh lime wedges for squeezing.

Notes

• Optimize spice intensity by adjusting the amount of lemongrass and ginger based on personal heat preference.
• For a lighter version, use low-fat coconut milk and reduce coconut cream quantity to decrease overall calorie content.
• Create a gluten-free adaptation by ensuring fish sauce is certified gluten-free and using tamari instead of traditional soy sauce.
• Enhance protein variety by substituting shrimp with tofu, chicken, or white fish for different dietary needs and flavor profiles.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 150 mg