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–+ servings
Spicy Coconut Shrimp Soup

Indulgent Spicy Coconut Shrimp Soup for Cozy Nights

Experience the tropical delight of Spicy Coconut Shrimp Soup that provides comfort and flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: High Protein Dinner
Cuisine: Asian, Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Shrimp peeled and deveined
  • 1 can (14 oz) Coconut Milk adds creamy richness
  • 4 cups Vegetable Broth use low-sodium for healthier option
  • 1 cup Diced Tomatoes adds flavor and color
For the Vegetables
  • 1 cup Bell Pepper diced
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced
For the Flavor Boost
  • 2 tablespoons Lime Juice brightens the dish
  • 1 tablespoon Fish Sauce adds umami flavor
  • 1 teaspoon Red Chili Flakes adjust for heat preference
  • Salt to taste
For Garnishing
  • Fresh Cilantro for garnish

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat a splash of vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger, stirring frequently for about 3-4 minutes until fragrant.
  2. Toss in the diced bell pepper and sauté for an additional 3-4 minutes until softened.
  3. Stir in the diced tomatoes, coconut milk, and vegetable broth, mixing thoroughly and bringing to a gentle simmer for about 5 minutes.
  4. Add the shrimp, lime juice, fish sauce, red chili flakes, and salt. Cook for about 5 minutes, stirring gently until the shrimp are pink and opaque.
  5. Remove from heat, ladle into bowls, and garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 24gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 3 days, or freeze portions for up to 3 months. Reheat gently to avoid overcooking the shrimp.

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