Thai Coconut Shrimp Soup

Don’t let the simplicity of this recipe fool you – this is one flavorful dish! It’s spicy, sweet and tart, with divine bites of buttery shrimp. Thai food is filled with fantastic flavors that require some interesting ingredients (like fish sauce!) Don’t be intimidated by the new ingredients, these are necessary to create the perfectly Thai experience of this delightful soup.

A few helpful tips for making the very best Thai Coconut Shrimp Soup:

  • Be sure to use unsweetened coconut milk in this recipe otherwise your soup would turn out quite differently and quite sweet!
  • Be careful not to brown any of the ingredients, in order to preserve the white color of your soup.
  • The cucumbers and bell peppers are added off heat, in order to maintain their color and allow them to keep their crunch.
  • Watch the shrimp cook time – 2 minutes – like a hawk. Overcooked shrimp is tough and not as tasty.
  • The flavors, textures and colors of this soup are best right off the stove! Plan to enjoy it in one sitting, as it doesn’t reheat well.

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What you need
Servings: 8

For the Cauliflower Rice

1 head cauliflower
1 teaspoon olive oil
salt and pepper

For the Soup

1 teaspoon coconut oil
1 large shallot, sliced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemongrass, minced
4 cups broth (chicken or vegetable)
2 cans (13.66oz) coconut milk, unsweetened and full fat
¼ cup fish sauce
2 tablespoons lime juice
⅛ teaspoon Liquid Stevia
½ pound large shrimp, peeled and deveined
1 thai chili, thinly sliced into rings with seeds
1 cucumber, halved lengthwise, seeded and sliced into half moons
1 red bell pepper, seeded and diced
¼ cup fresh basil (for garnish)
1 lime, cut into wedges (for garnish)


1. For the Cauliflower Rice: Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper.

2. Place the coconut oil in a large saucepan over medium heat. Add the shallots, garlic, ginger and lemongrass. Sauté, stirring often, for 5 minutes, until soft. Avoid browning, to keep your soup color bright white.

3. Add the broth, coconut milk, fish sauce, lime juice and stevia. Bring to a simmer and cook for 5 minutes.

4. Stir in the shrimp and chili rings, simmering until the shrimp are just cooked, about 2 minutes. Avoid overcooking the shrimp, to prevent them from becoming tough. Remove the soup from heat.

5. Off the heat, add the cucumber and red bell pepper. Place a scoop of cauliflower rice in each serving bowl and ladle soup over it. Garnish with fresh basil and lime wedges. Enjoy!

One serving equals: 306 calories, 25g fat, 14g carbohydrate, 4g sugar, 1139mg sodium, 4g fiber, and 12g protein.