Coconut Shrimp Soup Recipes

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COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

This delicious soup is just three simple steps away from your dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced

Steps:

  • Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
  • Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
  • Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

This recipe is fully Paleo and Whole 30 compliant*, not to mention low-carb, gluten and dairy free!

Provided by Adapted from I Breathe, I'm Hungry

Categories     Soup

Number Of Ingredients 27

2 lbs raw shrimp, peeled & deveined
2 Tbsp coconut oil (or other healthy fat)
1 medium cup onion, diced (~3/4 cup)
2-3 cloves garlic, minced
1 red pepper, diced
2 jalapenos, diced
1/4 cup fresh cilantro, chopped
1 can diced tomatoes (14 oz)
1 can coconut milk (14 oz or 2.5 cups)
1 Tbsp Sriracha* or Chili Garlic Sauce
1 medium lime, juiced (~2 Tbsp)
salt and pepper to taste
2 lbs raw shrimp, peeled & deveined
2 Tbsp coconut oil (or other healthy fat)
1 medium cup onion, diced (~3/4 cup)
2-3 cloves garlic, minced
1 red pepper, diced
2 jalapenos, diced
¼ cup fresh cilantro, chopped
1 can diced tomatoes (14 oz)
1 can coconut milk (14 oz or 2.5 cups)
1 Tbsp Sriracha* or Chili Garlic Sauce
1 medium lime, juiced (~2 Tbsp)
salt and pepper to taste
Optional Toppings
Cilantro
Avocado

Steps:

  • Heat oil in medium to large non-reactive pot.
  • Saute onions and peppers for 2-3 minutes, until onions are translucent.
  • Then add garlic, tomates, shrimp and simmer until shrimp turns opaque (3-5 minutes).
  • Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  • Finish with lime juice and season with salt and pepper to taste.
  • Serve immediately with your favorite toppings.

COCONUT SHRIMP SOUP



Coconut Shrimp Soup image

Make and share this Coconut Shrimp Soup recipe from Food.com.

Provided by PanNan

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to your own preference)
1 lb carrot (halved lengthwise, and sliced)
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
kosher salt
4 scallions, thinly sliced

Steps:

  • Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
  • Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
  • Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
  • Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
  • Garnish individual servings with scallions.

Nutrition Facts : Calories 512.2, Fat 26.3, SaturatedFat 18.9, Cholesterol 214.9, Sodium 1061.1, Carbohydrate 41.5, Fiber 4.7, Sugar 6.8, Protein 30.4

THAI SHRIMP COCONUT SOUP



Thai Shrimp Coconut Soup image

Make and share this Thai Shrimp Coconut Soup recipe from Food.com.

Provided by Rabia

Categories     Thai

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (Thai Kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup Thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

Steps:

  • Add water and coconut milk to pot and whisk.
  • Add salt.
  • Bring to the boil.
  • Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
  • Reduce the heat to a simmer for 10-15 minutes.
  • Strain of the big pieces.
  • Add mushrooms and jalapeno peppers.
  • Cook for 5 minutes.
  • Add shrimp and cook till shrimp is done.
  • Add green onions and lime juice.
  • Cook for 5 minutes.
  • Garnish with coriander leaves or thai basil.

Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7

COCONUT SHRIMP CHOWDER



Coconut Shrimp Chowder image

After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 teaspoons canola oil
1/4 teaspoon cayenne pepper
2 cups chicken broth
1 package (10 ounces) frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (13.66 ounces) coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 medium ripe avocado, peeled and cubed

Steps:

  • In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI COCONUT SHRIMP SOUP



Thai Coconut Shrimp Soup image

Looking for a Thai dinner tonight? The check out this coconut and shrimp soup made using Progresso™ chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 lb uncooked large shrimp, peeled (tail shells removed), deveined
1 tablespoon salt-free Thai seasoning
Cooking spray
1 cup refrigerated prechopped tricolor bell peppers
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon fish sauce
1 can (13.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon fresh lime juice
Chopped fresh cilantro, if desired

Steps:

  • Sprinkle shrimp with Thai seasoning; toss well. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Spray shrimp with cooking spray; add to pan. Cook 2 minutes or until shrimp are almost pink. Remove shrimp; cover to keep warm.
  • Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; reduce heat. Simmer 5 minutes.
  • Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Garnish with cilantro.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 570 mg

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