Description
This Shrimp Soup is a rich, savory, coconut milk–based soup infused with garlic, ginger, and lime for a perfectly balanced, restaurant-quality meal made in 30 minutes.
Ingredients
1 lb raw shrimp, peeled and deveined (keep shells for stock if desired)
1 tbsp neutral oil (avocado, grapeseed)
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups seafood or chicken broth
1 (13.5 oz) can coconut milk
2 tbsp fish sauce
1 tbsp lime juice
Salt and pepper to taste
Fresh cilantro and green onions for garnish
Instructions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add garlic and ginger. Cook 1 minute until fragrant.
3. Pour in broth and bring to a gentle simmer. Cook 10 minutes.
4. Stir in coconut milk and fish sauce. Bring back to a simmer.
5. Add shrimp. Cook 2-3 minutes until pink and opaque.
6. Remove from heat. Stir in lime juice, salt, and pepper.
7. Ladle into bowls. Garnish with cilantro and green onions. Serve immediately.
Notes
Store cooled soup in an airtight container in fridge up to 3 days.
Reheat gently on stovetop—avoid microwaving to prevent rubbery shrimp.
Broth may separate due to coconut milk—stir before serving.
For a richer broth, sauté shrimp shells with onions, then strain before adding coconut milk.
For spice, add red curry paste or sliced Thai chilies with aromatics.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 180 mg