Coconut Shrimp Soup (Thai-Style) | CookOS

Coconut Shrimp Soup

Name: Coconut Shrimp Soup (Thai-Style)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz peeled, deveined shrimp; 1 cup full fat coconut milk; 1 cup coconut water; 1 (4-inch) piece fresh ginger, peeled and thinly sliced; 1 garlic clove, peeled and thinly sliced; 1 (1-inch) piece lemongrass, peeled and smashed; 1 tbsp fish sauce; 1 Thai chile, thinly sliced; 1 lime, quartered

This Thai coconut shrimp soup combines tender poached shrimp with a fragrant broth of coconut milk and coconut water infused with ginger, garlic, lemongrass, and fish sauce. It's light, aromatic, and finished with fresh lime juice and Thai chiles for a balanced tropical flavor.

🌍Thai 🥗Pescatarian 🏷️Coconut 🏷️Shrimp 🏷️Soup 🏷️Asian Seafood

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz peeled, deveined shrimp
1 cup full fat coconut milk
1 cup coconut water
1 (4-inch) piece fresh ginger, peeled and thinly sliced
1 garlic clove, peeled and thinly sliced
1 (1-inch) piece lemongrass, peeled and smashed
1 tbsp fish sauce
1 Thai chile, thinly sliced
1 lime, quartered

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Instructions

1
In a Suvie pan combine shrimp, coconut milk, coconut water, ginger, garlic, lemongrass, and fish sauce. Insert pan into the top right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
2
My Cook > Multi-Zone Settings: Protein: 130°F for 30 minutes, Vegetable: 0 minutes, Starch: 0 minutes
3
After the cook, remove pan from your Suvie. Remove and discard lemongrass and divide mixture between two large bowls. Season soup to taste with additional fish sauce. Garnish with serrano pepper and a squeeze of lime.

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Tips & Notes

Pro tips

Smash the lemongrass before adding to release its aromatics; remove the pieces before serving or warn diners to avoid biting into them.
Poach shrimp in the hot broth for only 2–3 minutes after adding—don't simmer longer or they'll become tough.
Slice ginger and garlic thin rather than mincing so they infuse gently and can be easily removed or left in for texture.
Add lime juice and fresh Thai chiles at the table so each diner can adjust heat and acidity to taste.

Substitutions

Coconut water → chicken or vegetable broth (lighter, less sweet; use equal parts)
Thai chile → serrano chile or red pepper flakes (adjust to taste preference)
Fish sauce → soy sauce or tamari (loses some umami depth but remains flavorful)

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop and add fresh shrimp if they were cooked in the initial batch.

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the broth and aromatics up to 1 day ahead. Add the shrimp just before serving to keep them tender and avoid overcooking.

What does lemongrass taste like and can I substitute it?

Lemongrass has a citrusy, floral note. If unavailable, substitute with zest of 1 lemon or 1 tbsp dried lemongrass, though the flavor will be less authentic.