New This Month

Under 30 Minutes

Coconut Shrimp Soup


This delicious soup is just three simple steps away from your dinner table.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2005


  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon cornstarch
  • 4 ounces angel-hair pasta
  • 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
  • 1/4 cup freshly squeezed lime juice
  • Coarse salt
  • 4 scallions, thinly sliced


  1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

  2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

  3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

Reviews Add a comment

  • deborahweese
    27 JUL, 2014
    This seems like a LOT of shrimp for just 4 servings.....1 1/2 lbs ????? That is 6 oz per person. Half that would seem generous for a main dish soup with coconut milk in it.
  • AndreaMarieDwyer
    9 DEC, 2011
    Oops - I meant it to read "use only FULL FAT (FF) coconut milk", NOT low fat or fat free! Low fat coconut milk is just watered down - not what you want! Enjoy!
  • AndreaMarieDwyer
    9 DEC, 2011
    Awesome recipe. I did as another reviewer suggested and subbed chicken broth for water, added one bell pepper (chopped) with the carrots, and added 1 heaping tsp. red curry paste + 1 tsp. fish sauce with the coconut milk. I also used the full 1/2 tsp. of red pepper flakes, and my ginger was a heaping Tbsp. We topped it with cilantro along with the green onions. Very yummy - my husband and I definitely said it was a do-again. Oh, and use only FF coconut milk - you need the creaminess.
  • mistkunst
    10 JAN, 2011
    I would say that the extra saturated fat is worth it. Have tried the low fat (didn't find FF) coco milk and ruined what would otherwise would have been a fantastic soup.
  • MS12157780
    8 JAN, 2011
    I adore this recipe! I have been making it for years. And I just realized that the Coconut milk (just 2 ounces) is half my saturated fat intake for a day. I am going to check if they make FF. I so do not want to give up this fabulous soup.
  • TeresaGeraci
    13 DEC, 2010
    Can I substitute ground ginger? Snowbound today and out of fresh ginger.
  • TeresaGeraci
    13 DEC, 2010
    Can I substitute ground ginger? Snowbound today and out of fresh ginger.
  • BelaGrotto
    27 JUL, 2010
    This dish is just an awesome combination of flavours!! I made it for my fianc?ɬ
  • guitar4me86398
    23 FEB, 2010
    This is the best soup!.... balanced flavors, tangy, smooth coconut broth and delicious noodle/carrot combination. I totally get a craving for this and have to make a batch every couple months! Even in the summer, absolutely. Delicious and a snap to make!
  • WonderWomyn
    29 JAN, 2010
    Yummy to all onions......especially shallots..............