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Spicy Coconut and Shrimp Soup

Updated on March 1, 2012

Spicy Coconut and Shrimp Soup

Spicy Coconut and Shrimp Soup

Spicy Coconut and Shrimp Soup

Served with coconut rice

Spicy Coconut and Shrimp Soup:

Add about 2 tsp. of Canola oil to a Dutch oven and heat over medium heat.


1 c. sliced mushrooms

1/2 c. sliced red bell pepper

4 tsp. of peeled and minced fresh ginger

2 stalks lemongrass, halved lengthwise

2 tsp. siracha

3 c. low sodium chicken broth

1 1/4 c. light coconut milk (reserve left over milk for rice)

2 tsp. fish sauce

1 tbsp. sugar

1 lb. peeled raw shrimp

1/2 c. green onion strips

1/2 c. chopped fresh cilantro

1 sliced lime

  • Add mushrooms,bell pepper, ginger, and lemongrass to pan. cook for about 3 minutes, stirring often.
  • Add siracha and cook for another minute.
  • Add chicken broth, coconut milk, fish sauce, and sugar. bring to a simmer.
  • Reduce heat to low for 5 minutes.
  • Add shrimp. Cook for another 5 minutes or until shrimp develops a light pink color.
  • Remove lemongrass and serve in soup bowls topped with cilantro, green onion, and lime.

Coconut Rice:

2 c. water

1 c. jasmine rice

Leftover coconut milk from soup

1/2 c. craisens

1/4 c. coconut flakes

1/2 c. chopped cilantro

  • Boil two cups of water
  • Add one cup of rice and reduce heat to low. Keep lid on.
  • Cook for approximately 20 minutes and remove from heat.
  • Add remaining coconut milk and let sit for 2 minutes.
  • Toss in craisens, cilantro, and coconut flakes.

Helpful Hints:

* Prep all ingredients ahead of time

* Not a fan of seafood? Substitute chicken for shrimp.

* Add more Siracha if you like your soup extra spicy!

This recipe is a variation of one found in Cooking Light Magazine.


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