Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup



  • Shallot Extra Virgin Olive Oil (Red Stick Spice)
  • 6 green onions, white part only, sliced (Fullness)
  • 3 cloves garlic, minced
  • 1 Tbl Island Coconut Rub (RSS)
  • 2 tsp Maharajah Curry Powder (RSS)
  • 1 tsp Smoked Sweet Paprika (RSS)
  • 2 cans full fat coconut milk
  • 2 cups seafood or vegetable stock
  • 1 lb medium shrimp, peeled & deveined (Anna Marie)
  • 1 lb mushrooms, sliced (Westdome)
  • Juice of Âœ lime
  • Salt and white pepper or chile flakes
  • Sliced scallions
  • Cilantro or Cilantro Microgreens for garnish (Westdome)


In a dutch oven, drizzle Shallot Extra Virgin Olive Oil to coat the bottom. Heat until shimmering. Saute the shallot until softened—about 3 minutes. Add in the garlic and ginger and sautĂ© for about 1-2 minutes or until fragrant. Stir the Island Coconut Rub, Maharajah Curry Powder and Smoked Sweet Paprika and combine with the aromatics in the pot. Whisk in the coconut milk and stock. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 10 minutes. Just before serving, add in the shrimp  and mushrooms and allow to poach until opaque pink and firm to the touch—about 6 minutes. Add in the lime juice. Adjust with salt and white pepper or red chile flakes. Garnish with sliced scallions and cilantro.

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