Shrimp soup with coconut milk

Shrimp soup with coconut milk

Shrimp soup with coconut milk is a delicious dish full of a mixture of flavors from the selected vegetables and spices.

Learn how to prepare this delicious coconut milk shrimp soup with us by following these simple steps.


  • 1 ½ kilogram of peeled and deveined shrimp
  • 5 chopped mushrooms
  • 4 crushed garlic cloves
  • 3 chopped chives
  • 1 teaspoon ground cumin
  • 1 finely chopped jalapeño bell pepper
  • 1 sprig cilantro, chopped
  • 3 tomatoes, peeled and chopped
  • 1 ¼ liter of coconut milk
  • 3 carrots, chopped
  • Juice of 2 limes
  • Vegetable oil
  • Salt and pepper to taste


  1. Heat 3 tablespoons of vegetable oil over medium heat, fry the scallions and garlic for about 30 to 40 seconds. Add the tomatoes, salt, mushrooms, lime juice and cook for 3 to 5 minutes and set aside.
  2. Add the carrots to a pot of boiling water and cook for about 10 minutes; drain and set aside.
  3. In a skillet over medium heat, add the shrimp and 1 tablespoon oil and sauté for 4 minutes or until the shrimp turn pink.
  4. Stir in the jalapeño bell pepper, scallions, salt, lime juice and tomato mixture; add the coconut milk and simmer for 6 minutes.
  5. Add the carrots and shrimp to the soup and stir. Simmer for 5-6 minutes.


  • Herb combines very well with this preparation because it has a fresh and intense flavor. You can also add more vegetables and seafood to this soup.
  • You can incorporate the long pasta of your preference and cook it for 7 minutes, we suggest adding spaghetti to your coconut milk shrimp soup.
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