Thai coconut shrimp soup


25 minutes 6 people Main course
Thai coconut shrimp soup


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  • 1 cup green beans
  • 3 cups chicken stock
  • 3 teaspoons red curry paste
  • 1 tablespoon fish sauce
  • 4 slices of fresh ginger
  • 1 garlic clove
  • Pinch of salt
  • Large handful of shrimp, peeled and deveined
  • 2 scallions
  • 1 lime
  • 1 can of unsweetened coconut milk (non-light), about 14 ounces.
Thai coconut shrimp soup ingredients
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Kitchen equipment

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  • 1 large pot
  • Chef's knife + cutting board
  • Can opener


25 minutes 6 people Main course

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Preparation -- 5 minutes

PREPARE the chicken stock, we've put up a recipe on how to make your own chicken stock. But you can use store-bought chicken stock if you prefer. SLICE the two scallions in thin slices and set aside.

CRUSH the clove of garlic and set that aside too. Open up the can of coconut milk using the can opener. 

Thai coconut shrimp
Thai coconut shrimp

Cooking the Thai coconut shrimp soup -- 20 minutes

HEAT up over medium-high heat the chicken stock, coconut milk and add in 3 teaspoons of red curry paste. ADD in 1 tablespoon fish sauce along with the slices of fresh ginger, garlic and season with some salt.

WHEN the soup is boiling, turn down the heat and let simmer for at least 10 minutes. LASTLY, add in the green beans and cook for 2-3 minutes. Add peeled and deveined shrimp at the same time.

SERVE this Thai coconut shrimp soup with fresh scallions and lime wedges. Enjoy!

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