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Coconut Shrimp Soup

Coconut Shrimp Soup with spoon on grey board
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This simple recipe for coconut shrimp soup is a tropical spin on your usual noodle soup. Full of tasty flavors!

Ingredients

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  • 1 tablespoon canola oil
  • 2 teaspoons 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 and zest from two limes
  • 1/2 teaspoon salt
  • Flaked coconut for garnish

Instructions

  1. Heat oil in a medium pot over medium-low heat. Add ginger and pepper and stir for a 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 , zest and the salt, divide among bowls and scatter on coconut. Serve it up!

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/coconut-shrimp-soup/