Coconut Shrimp Soup
Alright, if you’ve ever wished for a tropical getaway in a bowl, this Coconut Shrimp Soup is exactly what you need. Imagine creamy coconut milk swirling together with tender shrimp, bright lime juice, and a little kick of spice that wakes up your taste buds. It’s like a cozy beach vacation on a chilly night—comforting, fresh, and ridiculously tasty. Plus, this soup comes together faster than you can decide what to binge-watch next. I can’t wait to show you how simple it is to make something so impressive with just a handful of ingredients and minimal fuss. Ready to dive in and fill your kitchen with amazing, fragrant aromas? Let’s do this!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 4 cups chicken broth (or vegetable broth)
- 1 (14-ounce) can full-fat coconut milk
- 1 pound raw shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach (optional)
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How I Make It
Step 1:
Heat coconut oil in a large pot over medium heat. Toss in the onion and cook until soft and translucent—about 4 minutes. The kitchen will start smelling like a tropical paradise already.
Step 2:
Add the garlic, ginger, and red pepper flakes. Stir constantly for 1-2 minutes until fragrant but not burned. This step layers in the warming kick that makes the soup exciting.
Step 3:
Pour in the chicken broth and bring everything to a simmer. Let it cook for about 5 minutes to meld all those flavors beautifully.
Step 4:
Lower the heat and stir in the coconut milk. Give it a few minutes to heat through gently—don’t let it boil hard to prevent curdling.
Step 5:
Add the shrimp and red bell pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque. If you want, toss in the spinach at the last minute to wilt it down.
Step 6:
Finish with lime juice, then season generously with salt and pepper to taste. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for that fresh zing.
Variations & Tips
- Swap shrimp for scallops or firm white fish for a different seafood vibe.
- Use light coconut milk if you prefer a thinner broth but expect less creaminess.
- Add a splash of fish sauce for a subtle umami depth.
- Include chopped fresh Thai basil or mint for a fragrant twist.
- If you like it spicier, add diced fresh chili or extra crushed red pepper.
- Don’t have fresh ginger? Use 1/2 teaspoon ground ginger, but fresh always wins flavor-wise.
How I Like to Serve It
This soup feels perfect on chilly evenings when you crave something soothing yet vibrant. I love serving it with crusty bread to soak up every bit of that rich coconut broth. It also works great as a light starter for a tropical-themed dinner party—your guests will be impressed! For the freshest taste, squeeze extra lime over just before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to keep the coconut milk from breaking.
- If you need to make it ahead, keep the shrimp separate and add them just before serving to avoid overcooking.
Closing: This Coconut Shrimp Soup is a quick, flavorful crowd-pleaser that brings warmth and sunshine to your table every time.
