• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish

Thai Coconut Shrimp Soup

October 16, 2014 By Caroline 36 Comments

Share on TwitterShare on FacebookShare on Pinterest

This Thai Coconut Shrimp Soup is full of wonderful flavors and whips up so quickly! You’ll love this soup so much!

Gluten FreeTaste Love and Nourish

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.

Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish

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.

Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish

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!

Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish

This recipe has been updated in 2019 from its original in 2014 to include light coconut milk. The change was made to improve taste and to create an even healthier recipe.

Thai Coconut Shrimp Soup

Serves: 4 to 6

Ingredients

  • 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

Instructions

  • 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.
Print Recipe Pin Recipe

If you love this soup, you’ll want to take a peek at this amazing
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.
Thai Cashew Chicken and Mango Salad - this salad is full of so many great flavors and textures. | @tasteLUVnourish on TasteLoveAndNourish.com

I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!

Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH

Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish

Filed Under: Seafood Tagged With: best thai coconut shrimp soup, cilantro, coconut, coconut milk, curry, dinner, easy, garlic, ginger, gluten free, green onion, healthy, keto, lemongrass, lime, napa cabbage, olive oil, parsley, recipe, red pepper, sea salt, shrimp, soup, soup for entertaining, spicy, Thai, the most delicious thai soup, under 30 minutes, vegetable broth, vegetables

Previous Post: « Five-Spice Roasted Butternut Squash
Next Post: Milk Chocolate Pots de Creme »

Reader Interactions

Comments

  1. Su

    July 13, 2022 at 3:21 am

    Hi Caroline

    Could you please give me some advice on what type of curry powder you used? Could I also use a curry paste?

    Reply
    • Caroline

      October 28, 2022 at 10:20 am

      Of course, Su! For this original recipe, I had used a curry powder that was actually discontinued. It had a really nice flavor that I’m still trying to find in other curry powders. I will say, that one did have more turmeric than most curry powders I’ve used, so if you have a blend that you love, maybe add a touch more turmeric to it for that beautiful color and lovely flavor. You can certainly use a favorite curry paste as well…and still add a bit of turmeric if you like. Hope that helps!

      Reply
  2. Brenda

    June 29, 2022 at 3:26 pm

    What type of noodle would you use?

    Reply
    • Caroline

      October 28, 2022 at 10:25 am

      Great question, Brenda! I would use Thai brown rice noodles or you could certainly use a ramen type of noodle as well.

      Reply
  3. Kenny

    April 12, 2022 at 5:39 pm

    Can you freeze this soup? If so, how long can it be frozen for?

    Reply
    • Caroline

      October 28, 2022 at 10:40 am

      Personally, I wouldn’t, Kenny. The freezer can really change the consistency of the shrimp and may curdle the coconut milk. Hope that helps!

      Reply
  4. Cherie Ross

    March 15, 2022 at 1:57 am

    this soup looks so delicious but there must be a misprint!. How in the world would you have to buy 13 cans, 14 oz each, of light Coconut milk for this soup that serves 4-6? Would you please get back to me regarding this issue. i would be happy to try this interesting soup. Thank you, Cherie Ross

    Reply
    • Caroline

      March 28, 2022 at 8:12 pm

      Hi Cherie! That would be a LOT of coconut milk, right? So, that just means you can use a 13 to 14 ounce can of coconut milk. Different brands vary in ounces. Hope that clears things up! I’d love to hear if you give it a try.

      Reply
  5. Sharon

    May 11, 2021 at 6:53 pm

    How is this soup to heat up? I made it, it delicious! Makes quite a bit!

    Reply
    • Caroline

      November 14, 2021 at 12:01 pm

      So happy you enjoyed it, Sharon! I would reheat just until heated through and avoid cooking for too long or the shrimp will get weird.

      Reply
  6. HQ

    September 16, 2020 at 2:03 pm

    5 stars
    Coming back to say that I’ve been making this recipe regularly for years now and my whole family (including toddlers) loves it! We eat it over white rice.

    Reply
    • Caroline

      November 30, 2020 at 10:23 am

      This is so sweet to hear, HQ! Your kids have an impressive palate! I love your idea of serving it over rice. Thanks for sharing!

      Reply
  7. Renee Rummer

    February 6, 2018 at 1:27 am

    What is the nutritional information calorie/ fat/carbs?

    Reply
    • Caroline

      February 9, 2018 at 11:26 am

      I’m not able to provide nutritional information at this time, Renee. There are lots of nutritional calculators online where you can plug in the link to this recipe. Hope that helps! Thanks for stopping in!

      Reply
  8. Lois Klein

    November 16, 2016 at 5:13 pm

    Where is the recipe?

    Reply
    • Caroline

      November 16, 2016 at 5:14 pm

      Scroll up, Lois. It’s up there, I promise! :)

      Reply
  9. Cheryl

    November 1, 2016 at 1:42 pm

    I know curry powder and curry paste are not interchangeable. Since this is a Thai recipe I’d like to try it as well with curry paste. Do you think that would work and, if so, how much should I use?

    Reply
    • Caroline

      November 3, 2016 at 10:48 am

      You are so right, Cheryl…curry powder and curry paste are very different and will yield very different tastes. That said, you can certainly experiment and use a curry paste that you love. Since powdered spices are much more concentrated, I think you could start with 2 teaspoons of curry paste and taste test from there, adjusting to your own preference. I’d love to hear your results! :)

      Reply
      • Leah

        January 19, 2019 at 9:05 pm

        5 stars
        I used a red Thai curry paste! It typically has the lemon grass, curry, ginger and spice. I thought it went perfectly with the rest of the recipe:)

        Reply
        • Caroline

          January 23, 2019 at 4:27 pm

          That’s a great idea, Leah! I will definitely try that next time I make this. Thanks for sharing! xo

          Reply
  10. Eve

    August 21, 2016 at 2:31 pm

    What kind of curry did you use? Is there a brand you recommend ?

    Reply
    • Caroline

      August 22, 2016 at 8:16 am

      Guess what, Eve? The brand I used to use has just been discontinued! I’m so disappointed, because it was really nice in this soup! Any curry that you typically love will be fantastic. Thanks for stopping by! :)

      Reply
  11. swarna

    March 10, 2016 at 12:54 pm

    I am a physician and have a great passion for nutrition , in fact this subject about fat in coconut is very interesting to me so I reviewed some large studies published in the journal of nutrition and there is a difference in the type of saturated fat as all saturated fats are not equal , the amount of lauric acid which is a medium chain fatty acid is what makes coconut fat unique in that it does not raise the LDL i.e bad cholesterol , it actually decreases it and increased the HDL or good cholesterol so I use coconut oil for cooking and more studies recommend against using olive oil for high temp cooking as it changes the PUFA or polyunsaturated fatty acids into oxidized fats and that is harmful , but this only happens at higher temperature points , just wanted to add my 2 cents .

    Reply
    • Caroline

      March 10, 2016 at 1:02 pm

      Well, I’m so appreciative of your two cents, Swarna. :) That is such helpful information. Thank you so much for sharing it!

      Reply
    • Joyann

      March 6, 2019 at 11:09 am

      Thank you appreciate the info especially for a Physician.

      Reply
  12. Callie

    February 16, 2016 at 2:07 pm

    If you take a nutrition course, saturated fat is saturated fat regardless of if it is plant based or animal based. Coconut oil is one of the most misleading products on the market as it has the highest amount of saturated fat of almost any other oil available. But is being advertised as healthy because it is plant based? The reason it has become so popular as a health food is purely because that is where it is located in the store. The body does not distinguish between saturated fats whether they come from bacon or coconut oil.

    Healthy fats refer to unsaturated fats such as olive oil and grapeseed oil. If you want to do a quick thought experiment to know if what you are about to eat is a healthy fat (unsaturated) or unhealthy fat (saturated – even if it is plant based), is to imagine what the state of that fat is at room temperature. If it is liquid like olive oil, then you’re good. If it solid like butter or coconut oil, then you should probably only eat a little of it.

    I know that many people are coconut crazy right now, but do a little research into the product beyond what it says on the label and you might think twice before using it. So I think the original recipe calling for the milk is probably a good idea to cut out that unwanted saturated fat.

    Reply
    • Caroline Hurley

      February 16, 2016 at 4:50 pm

      Thanks for that information, Callie. That is my understanding as well. I do love using coconut oil, but, like all things, in moderation.

      Reply
    • Carol

      January 3, 2021 at 1:48 pm

      Since I started using coconut oil a LOT my cholesterol has dropped to 121 (58 HDL, 38 LDL) and triglycerides have dropped to 95, so I think the idea that saturated fats are all equally bad is pretty hard for me to swallow. I believe the lauric acid makes a huge difference in the nature of coconut oil over other saturated fats.

      Reply
  13. Kat

    February 16, 2016 at 12:45 pm

    I made this because Alison Sweeny from The Biggest Loser posted that she made it and she and her family loved it! This really is delicious. I loved the combination of flavors and it was so easy and quick. Great recipe. Thank you.

    Reply
    • Caroline

      February 17, 2016 at 8:32 am

      Kat…yes! I saw that Alison had shared that a while back. I was thrilled! So great to hear that you enjoyed it as well. Thank you for being so sweet!

      Reply
  14. KShady

    January 24, 2016 at 1:43 am

    Everything in the recipe was great except the cabbage. Had to pick all of it out. Would be better with bamboo.

    Reply
    • Caroline Hurley

      January 26, 2016 at 12:23 pm

      Sorry to hear you didn’t enjoy the cabbage. If you ever change it up, I’d love to hear your thoughts.

      Reply
  15. Suzanne

    December 13, 2015 at 6:25 pm

    Please, do some research! Saturated fats such as those in coconut milk are ESPECIALLY good for heart health!! Keep using it! I will be trying this, using my usual full fat canned coconut milk! ~ former Big University metabolic researcher.

    Reply
    • Caroline Hurley

      December 14, 2015 at 10:16 am

      I’ve made this using full-fat coconut milk, Suzanne and it’s delicious. I know you’ll love it. I use coconut oil frequently and feel that it’s a great plant-based option, as opposed to saturated fats from animal products. Coconut oil has many health benefits, but that said, I still do believe that it is important to reduce the amount of even “healthy” fats in our diet whenever we can.

      Reply
  16. Madi

    September 28, 2015 at 11:47 am

    Did you use raw shrimp, peeled and deveined? Or pre-cooked shrimp?

    Reply
    • Caroline Hurley

      September 28, 2015 at 9:05 pm

      Madi, I used raw, peeled and deveined shrimp. I don’t recommend pre-cooked shrimp for this soup. Hope that helps! Enjoy.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Spring is Around the Corner!

Beet and Potato Salad (Salade Russe) - This light, fresh version of a potato salad is colorful and so delicious! | @tasteLUVnourish on www.tasteloveandnourish.com
This may be the most delicious Vegetable Stuffed Portabella Mushrooms recipe! Healthy, easy and incredibly tasty! A Taste Love & Nourish reader favorite! #vegetarian #vegetable #stuffedmushrooms #stuffedportabellas #stuffedportobellos #veganoptions #glutenfreeoptions #easydinner
This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free. From @tasteLUVnourish
Super simple, easy and healthy, this Raw Almond Espresso Fudge Brownie recipe is made with no refined sugars, is low carb, vegan, paleo and gluten free. Each serving has less than 180 calories and just 6 grams of sugar! Recipe from @tasteLUVnourish
This easy Vegetable Jambalaya has amazing flavor with a bit of spice. Tips for creating satisfying vegetarian dishes make all the difference! | @tasteLUVnourish | Vegetarian | Vegan | Gluten-Free
Dinner bliss in one pot! This vegan Vegetable Pot Pie topped with Olive Oil Biscuits makes a homey dinner that everyone will love. This biscuit recipe alone, is everything! #vegan #onepot #dinner #vegetable #potpie #oliveoil #biscuits #easy #healthy #recipe #tasteloveandnourish www.tasteloveandnourish.com

See More...

Copyright © 2023 TASTE LOVE AND NOURISH