Coconut Shrimp Soup

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


This simple recipe for coconut shrimp soup is a tropical spin on your usual noodle soup. Sweet coconut and shrimp make this a delicious lunchtime treat!


  • 1 tablespoon canola oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • 1 13.5 ounce can coconut milk
  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 4 ounces spaghetti, broken in half
  • 1 1/2 pounds shrimp, peeled, deveined, and cut in halves or thirds
  • Juice from one lime
  • 1/2 teaspoon salt
  • 4 scallions, thinly sliced
  • Flaked coconut for garnish


  1. Heat oil in a large saucepan over medium-low heat. Add ginger and pepper and stir for a minute.  Pour in coconut milk, until fragrant, about 1 minute. Add coconut milk and chicken broth and bring to a simmer.
  2. Mix cornstarch and 2 tablespoons of water until smooth and whisk it into the soup.
  3. Add in the spaghetti, bring the soup to a boil and cook until pasta is tender, about 10 minutes or so.
  4. Add shrimp and let them simmer for about 2 minutes until they are just done.
  5. Stir in the lime juice and the salt, divide among bowls and scatter on some scallions and coconut. And enjoy this tropical soup!