• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Vegetarian Recipes

Spicy Thai Coconut Soup with Shrimp

Published: Feb 17, 2012 · Modified: Oct 10, 2022 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

Jump to Recipe

Thai take out, at home! This spicy Thai coconut soup is filled with aromatic flavors of lemon grass and curry, with shrimp and hearty mushrooms.

 
I spotted this masterpiece in the most recent edition of Cooking Light and knew I had to jump in. We all order that spicy coconut soup at the local Thai place all the time...but making it at home...let's do it!
 
Spicy and bright are the first two sensations that spark those tongue senses. Al-dente bites from the mushroom and red pepper stud through out the soup giving it delicious texture. A good squeeze of lime and sprinkles of fresh cilantro cut through the creaminess of the silky coconut milk. A gorgeous combination of Asian pairings that will rock your taste buds.
 
Method:
 
1) Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
 
 
2) Add sriracha, stir and cook for another minute or two.
 
 
3)  Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and  simmer for about 10 minutes.
 
 
4)  Add shrimp to pot cook 1 minute or until heated through.
 
5) Garnish with fresh cilantro and lime and serve.
 
 
Enjoy!
 
 

Spicy Thai Coconut Soup with Shrimp

Samantha Ferraro

LittleFerraroKitchen.com

Thai take out, at home! This spicy Thai coconut soup is filled with aromatic flavors of lemon grass and curry, with shrimp and hearty mushrooms.
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Thai
Servings 4 servings
Calories 140 kcal

Ingredients
 
 

  • 1 c mushrooms sliced
  • ½-1 c red bell pepper chopped
  • 1 in fresh ginger peeled and chopped
  • 3-4 garlic cloves chopped
  • 1 3-inch stalk lemongrass, halved lengthwise
  • 2 teaspoon sriracha
  • 3 c chicken stock
  • 1 can light coconut milk
  • 4 teaspoon fish sauce
  • 1 Tb sugar
  • ½ lb cooked shrimp
  • Small bunch green onion/chives chopped
  • 1 lime cut in quarters
  • Olive oil for drizzling
  • Salt and pepper to taste

Instructions
 

  • Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
  • Add sriracha, stir and cook for another minute or two.
  • Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
  • Add shrimp to pot cook 5 minutes or until heated through.
  • Garnish with fresh cilantro and lime and serve.

Nutrition

Calories: 140kcalCarbohydrates: 15gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 77mgSodium: 1105mgPotassium: 431mgFiber: 1gSugar: 8gVitamin A: 703IUVitamin C: 32mgCalcium: 52mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Hearty & Flavorful Vegetarian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Tomatoes provencal with herbes de provence and parmesan cheese.
    Matzo Stuffed Tomatoes Provencal

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

5 from 2 votes (2 ratings without comment)

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

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.