This simple recipe for coconut shrimp soup is a tropical spin on your usual noodle soup. Full of tasty flavors!
Okay, so they would be after bacon, but still right there near the top.
Okay, maybe behind chocolate too — but still at the very head of the class.
So this speedy little soup is a great favorite of mine. It combines shrimp and coconut milk with pasta and it all comes together in a delicious, rich-tasting mixture that is part soup, part stew, and totally wonderful.
Ingredients You’ll Need For Coconut Shrimp Soup!
- Canola Oil
- Fresh Ginger
- Coconut Milk
- Chicken Broth
- Flaked Coconut
Here’s How You Make Coconut Shrimp Soup!
STEP 1: Heat a tablespoon of canola oil in a medium pot over medium-low heat. Add 2 teaspoons of fresh grated ginger and a pinch of pepper and stir for a minute. Add a can of coconut milk and 3 cups of chicken broth and bring to a simmer.
STEP 2: Mix a tablespoon of cornstarch and 2 tablespoons of water until smooth and whisk it into the soup. This is going to thicken it up a little.
STEP 3: Add in 4 ounces of dry spaghetti that you have broken in half (this makes it easier to eat), bring the soup to a boil and cook until pasta is tender, about 10 minutes or so.
STEP 4: Add a pound and a half of peeled diced shrimp and let them simmer for about 2 minutes until they are just done.
STEP 5: Stir in the juice and zest from two limes and another pinch of salt, divide among bowls and scatter on some flaked coconut. And enjoy this tropical soup!
More Tips For Making Coconut Shrimp Soup!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
Yes…but honestly the regular coconut milk will make this soup SO much more flavorful.
Fresh ginger is kept in the produce section of your grocery store, usually near the onions and other produce that doesn’t need to be refrigerated. Slice off the tough outside peel, and then you can either grate it with a microplane zester, or you can pop it into your food processor and give it a whirl or two until it is finely chopped.
The flaked coconut on top is optional, but it gives it a little of that sweet and salty kick that I am so hopelessly in love with so I am highly advising that you give that a try!
Oh, and you might want to pass out some forks along with the spoons for this soup – the pasta is easier to wrangle that way (think ramen!) and once you taste this you are not going to want any obstacles to get in the way of your soup-eating.
Now I just need to figure out how to get some bacon and chocolate into the mix, and I will be all set!
Updated (and made even more delicious!) from a previously published Framed Cooks post!