Shrimp Soup is a light yet flavorful dish that brings together the delicate taste of shrimp with a rich, aromatic broth. Popular in many cuisines around the world, this soup can range from simple and comforting to bold and spicy, depending on the ingredients and seasonings used. It’s a versatile meal that works well as a starter or a satisfying main course.
The star of the dish is, of course, the shrimp. When cooked properly, shrimp becomes tender and juicy, adding a subtle sweetness that enhances the overall flavor of the soup. Combined with a well-prepared broth, often made with garlic, onions, herbs, and sometimes tomatoes or coconut milk, the result is a balanced and deeply satisfying dish.
One of the strengths of Shrimp Soup is its adaptability. A clear broth version highlights the natural flavors of the shrimp, often enhanced with fresh herbs like parsley or cilantro and a squeeze of lemon or lime for brightness. For a richer variation, ingredients like cream or coconut milk can be added, creating a velvety texture and deeper flavor profile. Spices such as chili, paprika, or ginger can also be incorporated to give the soup a warm or slightly spicy kick.
Vegetables play an important role in adding both nutrition and texture. Common additions include carrots, celery, bell peppers, and leafy greens, all of which complement the shrimp without overpowering it. Noodles or rice can also be included to make the soup more filling and turn it into a complete meal. Or you can add some crusty bread.
Shrimp Soup is ideal for quick cooking, as shrimp requires only a short time to prepare. This makes it perfect for busy days when you want something warm, healthy, and flavorful without spending too much time in the kitchen.
Overall, Shrimp Soup is a delicious and versatile dish that combines simplicity with elegance. Whether prepared as a light, brothy soup or a rich, creamy version, it offers a comforting and satisfying experience with every spoonful.
Ingredients
- 200 grams shrimp peeled and deveined
- 2 cups chicken broth low sodium
- 1 cup coconut milk full fat
- 1 tablespoon olive oil extra virgin
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1/2 teaspoon red pepper flakes optional
- 1 tablespoon lime juice freshly squeezed
- to taste salt
- to taste black pepper freshly ground
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for an additional 2 minutes.
- Stir in the chicken broth and coconut milk, then bring to a simmer.
- Add the shrimp to the pot and cook until they are opaque and cooked through, about 5-7 minutes.
- Stir in the lime juice and red pepper flakes (if using), and season with salt and black pepper to taste.
- Remove the soup from heat and garnish with chopped cilantro before serving.
Nutrition
Easy to make! I basically just dumped everything in the pot. Probably the best soup I’ve made.
I don’t know, but shrimp always taste funny to me. This recipe didn’t change my mind. 🤷♂️
Shrimp + coconut milk = best combo! Made it twice already and my husband can’t get enough. Will keep this recipe forever!
I made this last night and I must say, it was quick and easy. Plus, my husband was impressed! 👍
This soup is so good! The shrimp are perfect. Didn’t think coconut milk would work, but wow!
It was okay. Not sure what I did wrong but my shrimp got tough. I’d like to know how to fix that next time.
Yuck, I can’t eat shrimp! But my sister tried it and said it was good.
It was okay but felt kinda bland. Maybe more spices next time? Not sure I’d recommend it.
This shrimp soup is delicious! The coconut milk really adds a nice flavor. Will definitely make again.
wow just wow!!! 10/10 would recommend to my friends.
I do not like shrimp but my freind made this and it was actually good. The coconut milk was interesting.
Glad you tried it! Coconut milk does add a nice twist. I never liked shrimp either, but cooking it right can change your mind!
What’s the point of coconut milk in soup? Sounds weird to me. I guess people like it?
Loved this soup! So creamy and flavorful. Perfect for a rainy day!
Wait, you put shrimp in soup? I thought that was only for salads. LOL
OMG, shrimp in soup is so good! You gotta try it. 😂
SO YUMMY! My kids loved it too. I added some extra lime and it was perfect. Thank you for sharing!
I tried making this but it turned out too spicy for my kids. Shouldn’t the red pepper be optional if it’s spicy?
easy but necessary steps are missing in recipe. i just put all ingredients at once and it was all watery soup
Maybe you missed some steps? This recipe says to cook the onion and garlic first. That’s super important for flavor!
Not bad, but my shrimp overcooked and turned rubbery. Next time I’ll add them later and keep a closer eye—5-7 min was too much for me.
5-7 min is kinda long ngl. I usually add shrimp off to the side and let em finish in the hot soup for like 2-3 min. Maybe turn the heat low too?
Totally agree—shrimp are fast. Next time I’ll probably do closer to 3-4 min once the soup is actively simmering. Rubbery shrimp is the worst.
For a family dinner? This is a no-go. My kids didn’t like it.
My kids love shrimp soup! Maybe try serving it with something they like on the side.
The texture is great—shrimp stays tender if you don’t let it boil hard. Mine simmered gently and it was perfect.
Yes! Gentle simmer is the key—boil it hard and it turns rubbery fast. Glad yours came out perfect!
Coconut milk + chicken broth sounds weird to me, but okay wow. It’s actually really balanced. The lime makes it pop.
Coconut soup? Weird.
I liked it a lot, but I think it could use more onion or maybe simmer it longer. After 5 minutes the flavor felt a bit mild, still tasty though.
Too much garlic? Maybe my cloves were huge lol. The soup was strong at first but mellowed a bit after sitting.
I followed the recipe and it came out bland. I had to add extra salt AND more black pepper, otherwise it just tasted like warm coconut.
I think it’s the lime. Like if you go light, coconut takes over. Try more lime juice and even a little zest. Also, “to taste” for pepper is not optional—black pepper is the whole vibe here.
Bland is frustrating—especially with coconut. I’ve found low-sodium broth needs a lot of seasoning. Did you start with enough salt early (onion/garlic stage) or only at the end? I usually also add a tiny pinch of sugar or a bit more lime to brighten it.
Yum! I added some lime zest and it enhanced everything! 😋
I was skeptical about coconut milk with shrimp soup, but wow. I followed it mostly, only added a pinch of turmeric. Super tasty. Next time I’ll add a bit more pepper flakes for heat.
This tastes like something from a nice restaurant. I’m not usually a coconut-milk person, but it works here. Will definitely make again.
Cilantro = no-go for me. Can I leave it out? Soup was average without it.
You can totally leave out the cilantro! It’s just for garnish anyway. The soup will still taste great without it.
Without cilantro, how does it even work? Like, isn’t that a key part? But I guess you do you.
Made this tonight—so creamy and light at the same time. The ginger + lime combo is perfect. I added a bit more chili because I like it spicy 😅
I dont get how this is shrimp soup when its more like coconut soup. Mixed feelings.
This is like a hug in a bowl. 🥰 Love it!
5-7 mins for shrimp feels long. Shrimp cooks FAST, people. I’d do like 3-4 mins max unless they’re really thick.
Could you use shrimp from a can? I never have fresh ones, but want to try this.
Canned shrimp can work, but fresh is way better! You might not get the same flavor.
5-7 minutes for shrimp seems too long to me—my shrimp got a bit rubbery. Flavor was nice, but timing needs adjusting. Maybe start checking at 3-4 minutes?
This turned out so creamy and bright from the lime! The ginger flavor really comes through, and the shrimp cooked perfectly at about 6 minutes. Will make again—so good on a weeknight.
Super easy to make! I added some veggies and it turned out great. Definitely making this again.
Not a fan of coconut milk. It makes the soup a bit sweet… idk, just not for me.
I totally understand! Coconut milk can be an acquired taste. You could try using a different milk like almond or oat instead. Might work better for you!
But the coconut adds creaminess! You should just get used to it! It’s super tasty in soups. 😋
I tried it but it was too spicy for me. Maybe use less red pepper next time.
I totally get it! Spicy can be tough for some. Maybe try adding a dollop of sour cream next time to tame it down?
I didn’t have cilantro so I used parsley and it was still good. Honestly the broth is the star—super comforting.
Good idea but mine tasted a little bland until I added extra salt and more lime. Also I forgot to grate the ginger fine so I had little bits—still okay though.