This Thai Coconut Shrimp Soup is full of wonderful flavors and whips up so quickly! You’ll love this soup so much!
I love the flavors of Thai cooking. The contrasts between sweet, sour, salty and spicy are intriguing and unique. This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. This is a recipe I’ve wanted to make for a while now. There are endless variations of this soup, but this is my lightened up interpretation. The end result is delicious.
Traditionally, a soup like this contains some type of noodle. To keep things light, I use shredded Napa cabbage to give this some bulk and texture. I love the cabbage in this soup, especially in this creamy, tasty broth.
Another great thing about this recipe is how quickly you’ll be able to get it on the table. That kind makes this soup perfect for special weeknight dinners or even for weekend entertaining.
With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I know that this may become your favorite new recipe! Let me know if you’ve made it! I’d love to hear your thoughts!
This recipe has been updated in 2019 from its original in 2014 to include regular coconut milk. The change was made to improve taste and to create an even healthier recipe.
Thai Coconut Shrimp Soup
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 1 pound medium shrimp peeled and deveined
- 13 - 14 ounce can light coconut milk
- 2 cups Napa cabbage finely shredded
- sea salt to taste
- lime wedges for serving
- fresh cilantro or parsley for serving
- green onion sliced, for serving
- In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
- Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.
Thai Cashew Chicken and Mango Salad with a slightly spicy and creamy cashew dressing. It’s packed with mango, avocado, bites of chicken, crunchy cashews and more.
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