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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 soup with shrimp.

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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.

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Thai soup with bok choy.

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.

A Thai soup with shrimp and greens.

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.

A Thai soup with shrimp and greens.
4.80 from 10 votes

Thai Shrimp Soup

Published By Anne
Made with fragrant herbs and spices, juicy shrimp, and creamy coconut milk, this soup is a comforting and satisfying meal and a perfect meatless recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people
Print Save Rate Pin


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


  • Heat the oil in a sauce pan over medium heat.
    2 tablespoon oil
  • Saute the onion and curry powder for 5-10 minutes.
    1 onion, 2 teaspoon curry powder
  • Add the garlic and cook for another minute.
    2 cloves garlic
  • 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.
    1 can coconut milk, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1/2 teaspoon green chili paste
  • 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.
    1 pound shrimp, 3/4 pound baby bok choy


Nutrition information is an estimate.

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Nutrition Information

Calories: 205kcal | Carbohydrates: 5g | Protein: 24g | Cholesterol: 285mg | Sodium: 1291mg | Fiber: 1g | Sugar: 2g

Nutrition facts are estimates.

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Thai Shrimp Soup

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Hi, Iโ€™m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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!


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