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Thai Shrimp Soup

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This Thai Shrimp Soup is made with creamy coconut milk, and it is a perfect meatless recipe for Lent or any time of the year.

Thai Shrimp Soup - An easy weeknight meal for Lent - Shrimp and baby bok choy cooked in coconut milk

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Thai Coconut Shrimp Soup

I love Thai food because it is zesty, spicy and full of flavor.  This Thai Coconut Shrimp Soup combines the delicious flavor of coconut along with traditional Green Curry Paste for a a tasty seafood soup.

Petite Shanghai Cabbage used in Thai Soup with Shrimp

When I was at the grocery store last week I found these cute little Petite Shanghai cabbage, which are like miniature bok choi.  I decided they would be perfect for this soup, although you could substitute a different green, like spinach if your store doesn’t carry them.  The Petite Shanghai cabbage is very tender, and go well with the coconut flavored broth. Leafy greens are an important part of a healthy diet and a flavorful soup like this one is a great way to include them for more reluctant eaters.

Thai Shrimp Soup - An easy weeknight meal for Lent - Shrimp and Petite Shanghai cabbage cooked in coconut milk - Lenten Recipes | Shrimp Soup Recipe | Spicy Coconut Shrimp Soup | Thai Coconut Shrimp Soup

This soup is very quick to make, so it is a great weeknight meal! It has only a few ingredients and in less than 30 minutes you can have a hearty meatless soup on the dinner table.

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Coconut Shrimp Soup

Yield: 4 people

Thai Shrimp Soup

Thai Shrimp Soup

This Thai Shrimp Soup is made with creamy coconut milk, and it is a perfect meatless recipe.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp oil
  • 1 onion, chopped
  • 2 teaspoon curry powder
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1/2 teaspoon green chili paste
  • 1 lb shrimp
  • 3/4 lb baby bok choy, sliced

Instructions

  1. Heat the oil in a sauce pan over medium heat.
  2. Saute the onion and curry powder for 5-10 minutes.
  3. Add the garlic and cook for another minute.
  4. Stir in the coconut milk, lime juice, fish sauce and green chili paste, and bring to a boil. Lower the heat and cook for 5 minutes.
  5. Add the shrimp to the pan, and put the cabbage on top. Cover the pan and cook for 5 minutes, until the shrimp are pink and cabbage is wilted.

Notes

Nutrition information is an estimate.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 205Cholesterol: 285mgSodium: 1291mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 24g

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Thai Shrimp Soup

 More Meatless Soup Recipes for Lent

More Traditonal Thai Shrimp Recipes

By on January 31st, 2018

9 thoughts on “Thai Shrimp Soup”

  1. Shrimp is one of my favorite foods right now. I find it especially good paired with coconut milk in Thai dishes. While I’d never find Petite Shanghai Cabbage in my tiny, rural town, I love spinach and could absolutely live with that substitution!

    Reply

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