Coconut Shrimp Soup

coconut shrimp soup hero
Prep time: 
10 minutes
Cook time: 
20 minutes
8 cups rehydrated
8 ounces
wild shrimp, deveined
shallots, diced
¼ cup
tamarind paste
¼ cup
cilantro, chopped
1 tablespoon
fish sauce
1 tablespoon
garlic, minced
1 tablespoon
ginger, minced
1 teaspoon
fresh turmeric, minced
1 teaspoon
lime juice

Coconut milk makes the perfect base for a creamy shrimp soup. This recipe combines just the right combination of spices like garlic, ginger, and turmeric for a delectably aromatic soup! Plus, with the coconut milk and monk fruit sweetener, it has just the right amount of sweetness. Serve with a salad for lunch or add fresh bread or rice for a totally satisfying supper. Recipe by NOW's Chef Suzy Singh.

  1. In a pot on medium heat, add sesame oil.
  2. Add shallots, garlic, ginger, and turmeric and cook for 2-3 minutes or until shallots have softened.
  3. Pour in rehydrated coconut milk, monk fruit sweetener, tamarind, and fish sauce. Bring to a boil.
  4. Allow soup to reduce by 1/3.
  5. Add shrimp and cook for 1 minute.
  6. Garnish with lime juice and cilantro.
  7. Serve warm and enjoy!

Nutritional Information

Serving Size: 
1 cup (621 g)
Total Fat: 
8 g
Saturated Fat: 
4.5 g
10 g
Total Carbohydrate: 
40 g
Dietary Fiber: 
2 g
70 mg
2 mg
690 mgl
109 mg