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. Itās 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 donāt know, but shrimp always taste funny to me. This recipe didnāt change my mind. š¤·āāļø
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! š
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 canāt 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 Iād 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!
Whatās 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. š
SO YUMMY! My kids loved it too. I added some extra lime and it was perfect. Thank you for sharing!
Tried this with shrimp that were already pre-cookedā¦ still ended up overcooking them. If you do pre-cooked, watch the timing carefully!
Good pointāpre-cooked shrimp are way more delicate than raw. I usually just warm them in the soup for like 2ā3 minutes (or until heated through). Will definitely watch the clock next time.
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 Iāll add them later and keep a closer eyeā5-7 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 agreeāshrimp are fast. Next time Iāll 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 didnāt like it.
My kids love shrimp soup! Maybe try serving it with something they like on the side.
The texture is greatāshrimp stays tender if you donāt let it boil hard. Mine simmered gently and it was perfect.
Yes! Gentle simmer is the keyāboil it hard and it turns rubbery fast. Glad yours came out perfect!
Coconut milk + chicken broth sounds weird to me, but okay wow. Itās 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 itās the lime. Like if you go light, coconut takes over. Try more lime juice and even a little zest. Also, āto tasteā for pepper is not optionalāblack pepper is the whole vibe here.
Bland is frustratingāespecially with coconut. Iāve 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! š
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 Iāll add a bit more pepper flakes for heat.
I was skeptical about coconut milk with shrimp, but wow. Tastes like restaurant soup. I followed it pretty closely and only adjusted salt/pepper to my liking.
This tastes like something from a nice restaurant. Iām not usually a coconut-milk person, but it works here. Will definitely make again.
I tried this and it tasted kinda like Thai-inspired soup. Maybe Iām biased cuz I love Thai food. The red pepper flakes optionalāmine ended up medium spicy and I liked it.
That actually sounds spot onācoconut + ginger + lime is basically Thai vibes. Glad the red pepper flakes worked out for you! š²
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 tonightāso creamy and light at the same time. The ginger + lime combo is perfect. I added a bit more chili because I like it spicy š
I dont get how this is shrimp soup when its more like coconut soup. Mixed feelings.
This is like a hug in a bowl. š„° Love it!
5-7 mins for shrimp feels long. Shrimp cooks FAST, people. Iād do like 3-4 mins max unless theyāre 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 meāmy shrimp got a bit rubbery. Flavor was nice, but timing needs adjusting. Maybe start checking at 3-4 minutes?
Iām not usually a ācoconut in soupā person, but wow. Very comforting. Next time I might add mushrooms or a few sliced carrots for more body.
I was skeptical too, but the coconut really makes it feel cozy. Mushrooms would be perfect for that extra ābodyā!
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 againāso good on a weeknight.
Super easy to make! I added some veggies and it turned out great. Definitely making this again.
So good! My husband ate seconds. Cilantro at the end really makes it taste restaurant-y. 10/10 would make again.
Yes!! Cilantro at the end is the magic touch. I love when it tastes bright like restaurant soup. š
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. š
Made this tonightāso good. The coconut milk makes it creamy without being heavy, and the ginger/garlic combo is perfect. I added extra lime at the end and it really brightened everything!
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 didnāt have cilantro so I used parsley and it was still good. Honestly the broth is the starāsuper comforting.
I like spicy so I used red pepper flakes and extra lime. Family was like āwhat is thisā š but they ate it all.
š Iām cacklingāfamily always acts shocked at āspicyā then goes back for seconds. The red pepper flakes + extra lime sounds perfect for shrimp soup.
Easy weeknight soup. I used frozen shrimp and it still workedājust simmered a couple minutes longer. Would make again for sure.
Pretty solid, but I think it needs more depthānext time Iāll add a little fish sauce or a pinch of sugar to balance the lime. Also cooked my shrimp closer to 4 minutes since mine got tough fast.
Followed the recipe pretty closely. Shrimp cooked in about 6 minutesāspot on. Flavor is bright and fresh, not bland at all.
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 bitsāstill okay though.
This turned out super creamy and flavorful. The ginger + lime combo is chefās kiss. I added extra chili and it was perfect.
Omg yesāginger + lime really makes it pop! Iām gonna try your extra chili note next time.
Okay butā¦ mine was a bit bland. I used low-sodium broth so maybe thatās why. If youāre not seasoning aggressively at the end, it kinda tastes like warm coconut water lol.
Not bad. But I didnāt have ginger so I used ground ginger and honestly it didnāt hit the same. Still edible though.
Thanks! Yeah, fresh ginger really does have a brighter kickāground can be a little flatter. Next time try using a bit less ground ginger and add it earlier (or even a tiny pinch at the end) to mimic that zing.
Okay but mine came out kinda bland until I added more lime and salt. After that it tasted great. Would recommend seasoning boldly.
Itās fine. I donāt get the hype tho. Also why do people always use lime in everything š . Still edible, just not wow for me.
Totally fairāshrimp soup can be āgoodā without being āwow.ā š Lime just brightens it up and cuts the richness of the coconut milk, so if you donāt like that tang, itāll feel like itās missing something.
Maybe lime is overrated but I always thought it was for flavor depth, not just āzest.ā Also Iāve skipped it before and the soup tasted kinda flatāthough maybe your lime amount was too much? Next time try half the juice.
Smells amazing while cooking. I did overcook the shrimp once (oops), so 5-7 min felt long for meākeep an eye on it. Otherwise great.
The steps were easy and it came together fast. I didnāt have cilantro so I used parsley and it still worked. Love how fragrant it is when the garlic and ginger hit the pot.
The coconut milk made it a little too sweet for me. Also I think my garlic was too strongāmaybe Iāll use less next time.
Iām skeptical about coconut milk with shrimp, but wow, it actually balances out. Next time Iāll try adding mushrooms.
Totally get the skepticism š but coconut milk + shrimp is legit. Mushrooms would add a nice earthy depthāgreat idea!
Wait coconut milk with shrimp? I thought that would taste weird like dessert soupā¦ but if you say it balances out, Iāll give it a shot. Is it spicy with the pepper flakes or mostly mild?
Not gonna lie, 5ā7 minutes for shrimp seems long to me. Mine turned rubbery by minute 5. Could be my stove, but Iād reduce the time.
Made this tonightāso creamy but not heavy. The ginger + lime combo is a win. I used a pinch extra pepper flakes and it was perfect.
Totally agreeāthis is the kind of creamy soup that feels cozy without being heavy. I did the ginger + lime exactly and it tasted bright in the best way. Will make again!
I tried it but mine was kinda bland until I added more lime. Also I used pre-grated ginger (oops) and it still worked, just not as punchy. Next time Iāll go fresh and keep the pepper flakes in.
Not bad, but I think 2 cups broth is a little lightānext time Iāll add another 1/2 cup so itās less thick. Also needed more salt for my taste.
I followed it exactly and mine tasted kinda blandā¦ maybe my ginger was weak? The cilantro helped though.
I swapped chicken broth for veggie broth and it worked surprisingly well. Would love to try with shrimp stock instead!