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Thai shrimp (chili) soup


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Thai shrimp (chili) soup 1 Picture


  • 14 ounces light coconut milk
  • 1 1⁄2 tablespoons chopped fresh ginger
  • 2 -3 teaspoons chili paste with garlic
  • 1 1⁄2-2 lbs uncooked shrimp, peeled (medium-size)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons low sodium soy sauce
  • 14 1⁄2 ounces diced tomatoes, undrained (I use ones with green chiles)
  • 1 ⁄2 cup sliced green onion
  • 2 tablespoons fresh lime juice
  • 1 ⁄2 teaspoon brown sugar
  • 1 1⁄2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
  • chopped cilantro (for garnish, optional)


Servings 7
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
Stir in mushrooms and cook for 2 minutes.
Return the shrimp to the pan and cook until thoroughly heated.
Serve sprinkled with cilantro, if desired.

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