Shrimp, Coconut and Ginger Thai Soup

Thai Shrimp and Coconut SoupWell, it has been about six weeks since we got home from our honeymoon in Thailand and I have been busy cooking Thai food ever since.  We loved many aspects of our trip, but we can’t say enough about the food!  One of my favorite dishes was Tom Yum soup, which inspired my Shrimp, Coconut and Ginger Thai Soup. The food in Thailand had three F’s in common – fresh, fragrant and flavourful.  If you are interested in cooking Thai food, the first thing that you will need to do is stock your pantry with some of the most common ingredients.  Below is a list of Thai cooking essentials:

  1. Coconut milk
  2. Fish sauce
  3. Lemon grass – fresh lemon grass is sometimes hard to find so instead I have purchased freeze dried lemon grass
  4. Kaffir lime leaves – I brought dried kaffir lime leaves back from Thailand and I hope that you can find the dried or fresh variety at an Asian supermarket near you
  5. Curry paste – you can make your own or buy ready made curry paste (red, yellow or green) in most supermarkets
  6. Dried whole chillies
  7. Limes or lime juice
  8. Garlic and ginger – fresh is always best, but if that is not possible, you can buy minced ginger and garlic in the produce section of most supermarkets.  This is a great alternative (and a good time saver!)
  9. Fresh herbs including cilantro, mint and Thai basil – a good alternative to having fresh herbs on hand all of the time is to freeze the fresh herbs and take them out when needed.  Although the herbs are no longer good for garnishing, but will retain the flavours for sauces, soups etc…
  10. Rice

You are now ready for a Thai cooking extravaganza!

Vegetables for Thai Shrimp and Coconut Soup

Shrimp, Coconut and Ginger Thai Soup
Prep time
Cook time
Total time
Although this soup is made with shrimp, chicken, fish or other vegetables could be substituted.
Recipe type: Main Dish
Cuisine: Thai
Serves: 4
  • 1½ cups lite coconut milk*
  • 1½ cups chicken or vegetable broth
  • 1 tablespoon freeze dried lemongrass or one fresh lemon grass stalk**
  • 4 teaspoons minced ginger
  • 4 green onions, coarsely chopped
  • 400 grams raw shrimp
  • 1½ cups thinly sliced zucchini
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon dried kaffir lime leaves
  • 2 tomatoes, coarsely chopped
  • 3 tablespoons lime juice
  • 1 or 2 whole dried chillies to taste, crumbled
  • ½ cup fresh cilantro
  1. Put the coconut milk, lemon grass, ginger and green onions into a saucepan and bring to a boil over medium heat.
  2. Add the shrimp, zucchini, fish sauce, sugar and kaffir lime leaves and simmer for five minutes, stirring constantly.
  3. Add the tomatoes and simmer for 2 to 3 minutes. Add the lime juice, chillies and cilantro at the very end and mix together
  4. Taste the soup and adjust the seasoning if necessary. Enjoy!
*Lite coconut milk has 60% less calories and fat than regular coconut milk. Although it is not quite as creamy or delicious, it is just fine for this soup. Once on the lips, forever on the hips!
**To cut the fresh lemongrass, cut the stalk in half and then into 1 or 2 inch pieces.


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