Easy Coconut Soup with Shrimp

Coconut Soup ShrimpIf you’re feeling a bit under the weather like so many people this time of year, a comforting hot soup always helps. I usually make a simple chicken noodle soup, but wanted to try something new. I ended up with a creamy coconut soup, similar to the Thai classic Tom Ka Gai. So if you’ve always wanted to taste this iconic Thai dish, try out this quick alternative!

The bright yellow-orange hue comes from the turmeric, perfect to brighten up a cold day. The flavors in this soup are so well balanced by the creamy coconut milk and tart lime juice. Instead of salt, I prefer using Thai fish sauce, but no worries if you want to stick to regular salt.

Coconut Soup Shrimp ingredients

Thinly slice ginger, then mince garlic and shallot.

Thinly slice ginger, then mince garlic and shallot.

Saute shallot, garlic, ginger and turmeric. Add coconut milk, then stir in shrimp.

Saute shallot, garlic, ginger and turmeric. Add coconut milk, then stir in shrimp, seasonings and lime juice.

To serve, top with sliced scallions.

To serve, top with sliced scallions.

Coconut Soup Shrimp ready

Easy Coconut Soup with Shrimp

  • 1 teaspoon oil
  • 4-6 ounces shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch ginger, peeled and sliced
  • 2 cups coconut milk
  • 1/2 lime, juiced
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon fish sauce or salt (or to taste)
  • 1/4 teaspoon ground white pepper
  • scallions, for garnish (optional)
  • In a small pot, add oil and saute shallot, garlic and ginger for 2-3 minutes. Stir in turmeric and cook for a minute. Add coconut milk and bring to a simmer, then add shrimp, fish sauce (or salt) and white pepper. Cook for 5-6 minutes, or until shrimp is cooked.

    Turn heat off and stir in lime juice. Garnish with scallions.

    Total Time: 25 minutes
    Yield: makes 2 servings
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      • says

        Thank you, Alyssa! It’s a great alternative to the Thai soup, Tom Ka Gai, one of my favorites. Have fun making the coconut milk soup! Tonight I’m probably going to make a quick ‘flu defense’ soup as well 😉

    1. says

      Mmm, seems so comforting and nourishing. I like that it’s a SE-Asian style but not spicy, which is so needed when you have a cold or the flu. 🙂

    2. Dyepotgirl says

      Thank you so much for a great recipe!!! I just made this for son and I for lunch. Wow! I made sure that I used really good coconut milk and it made this soup sublime. This is now one of my favorite soup recipes.

    3. Ida Larson says

      Hi Barb,

      I often enjoy your recipes, but sadly neglect to tell you how much I enjoy them. I very much enjoy the way with which you seem to simplify dishes, yet capture all the flavor I hope for. I constantly watch my weight, but try to do so without denying myself anything. Sometimes just a bite or two will satisfy, if it is high fat or high calorie. Your cooking doesn’t restrict me and is highly flavorful which is exactly what I like to eat!

      Your efforts are greatly appreciated!

      • says

        Hi Ida – Thank you so much for your kind words! I’m so happy you’ve been enjoying the recipes. It means a lot to hear that and I appreciate you taking the time to write this nice comment 🙂

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