Spicy Coconut Shrimp Soup

Maura’s had a pretty bad cold all week, so although we had reservations for a nice Valentine’s Day dinner on Saturday night, we cancelled them and stayed in. Instead we made an incredibly tasty soup. It’s very quick and easy, but so full of flavor! A few of you asked for the recipe after I tweeted about it so here you go! By the way, this recipe is from Cooking Light Annual Recipes 2009 cookbook – everything we’ve made from these books has been super tasty and good for you too!

Spicy Coconut Shrimp Soup

Spicy Coconut Shrimp Soup


  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup sliced mushrooms
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon red curry paste
    (use more if you like spicy! I used 1/2 tsp. and it still wasn’t terribly spicy)
  • 1 cup light coconut milk
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons fresh lime juice


  1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil.
  2. Cover, reduce heat, and simmer 10 minutes.
  3. Stir in coconut milk; cook 2 minutes or until hot.
  4. Add shrimp to pan; cook 3 minutes or until shrimp are done.
  5. Remove pan from heat; stir in onions, basil, and juice.

Serve and enjoy!

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