Coconut shrimp soup
Shrimp and mushrooms in a coconut broth with ginger, chili and lime. Makes 4.
- Hands-on
- 25 min
- Total time
40 min, show breakdown
- Prep 15 min
- Cook 20 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 12
- Cost/serving
- $4.34
Per serving
- Calories
- 225
- Protein
- 26 g
- Fiber
- 0.8 g
- Net carbs
- 5.1 g
- Fat
- 11 g
High in (% Daily Value per serving): Selenium 87%, Vitamin B12 58%, Niacin (B3) 32%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
450 g raw shrimp, peeled and deveined, peeled and deveined
Same amount as: 15¾ oz.
1 can light coconut milk, canned (400 g)
Same amount as: about 1¾ cups.
2 cups low-sodium chicken broth (480 g)
Same amount as: 480 mL.
1 cup water (240 g)
Same amount as: 240 mL.
2 cups mushrooms, sliced (140 g), sliced
Same amount as: 480 mL.
1 tbsp fresh ginger, grated (6 g), grated
Same amount as: 15 mL, ¼ tsp ground ginger.
3 cloves garlic, smashed (9 g)
Same amount as: 3 tsp fresh minced garlic, 1½ tsp jarred minced garlic, ⅜ tsp garlic powder.
- 1 medium jalapeño (14 g)
1 tbsp coconut oil (14 g)
Same amount as: 15 mL.
3 tbsp lime juice (45 g)
Same amount as: 45 mL, 1½ limes squeezed from fresh limes.
- 2 medium green onions (30 g)
¼ cup fresh cilantro (4 g), chopped, to serve
Same amount as: 60 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Keeps 2 days in the fridge. Reheat gently until steaming so the shrimp don't turn rubbery.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (458 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 225 | ||
| Total fat | 11 g | 15% | |
| Saturated fat | 9.3 g | 47% | |
| Cholesterol | 182 mg | 61% | |
| Sodium | 344 mg | 15% | |
| Total carbohydrate | 5.9 g | 2% | |
| Dietary fiber | 0.8 g | 3% | |
| Total sugars | 2.6 g | ||
| Net carbs† | 5.1 g | ||
| Protein | 26 g | 51% | |
| Vitamin D | 0.07 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2 mg | 11% | |
| Potassium | 467 mg | 10% | |
| Vitamin A | 9.2 mcg | 1% | |
| Vitamin C | 11 mg | 12% | |
| Vitamin E | 1.8 mg | 12% | |
| Vitamin K | 20 mcg | 17% | |
| Thiamin (B1) | 0.08 mg | 7% | |
| Riboflavin (B2) | 0.2 mg | 15% | |
| Niacin (B3) | 5.1 mg | 32% | |
| Vitamin B6 | 0.29 mg | 17% | |
| Folate | 41 mcg | 10% | |
| Vitamin B12 | 1.4 mcg | 58% | |
| Magnesium | 49 mg | 12% | |
| Zinc | 2.1 mg | 19% | |
| Selenium | 48 mcg | 87% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Slice the mushrooms and green onions. Mince the garlic. Slice the jalapeño thin; take out the seeds for less heat. Pat the shrimp dry.
Heat the coconut oil in the pot on medium. Add the garlic, ginger and jalapeño and stir for 1 minute.
Done looks like: Smells strongly of ginger and garlic. Garlic pale gold, not brown. Add the mushrooms and cook 4 minutes, stirring now and then.
Done looks like: Mushrooms soft and a little shrunk. Add the broth, water and coconut milk. Bring to a gentle simmer, with small bubbles only. Simmer 5 minutes.
Add the shrimp. Simmer 2–3 minutes, stirring once, until every shrimp has turned.
Done looks like: Shrimp pink and opaque all the way through, curled into a loose C. 63 °C / 145 °F inside. Turn off the heat right away. Stir in the lime juice and green onion. Taste, then add salt. Top each bowl with cilantro.
Equipment
Large pot or Dutch oven, 5 L (5 qt) $30–80
What to look for
- Heavy base so soups and chili do not scorch
- Lid that fits
Skip: Enameled cast iron is lovely but not needed. A heavy stainless pot works.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Rubbery, tight shrimp | Cooked too long, or boiled hard. | Pull the pot off the heat as soon as the last shrimp turns pink. They keep cooking in the hot soup. |
| Split, oily broth | Coconut milk boiled hard. | Keep it at a gentle simmer. Whisk well; it still tastes fine. |
| Flat taste | Needs more salt and sour. | Add lime a spoon at a time and salt a pinch at a time until it tastes bright. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 25 min, total 40 min. | 225 kcal 26 g protein 0.8 g fiber 5.1 g net carbs 11 g fat |
| Vegan | Firm tofu instead of shrimp, broth instead of broth. Also vegetarian. Hands-on 25 min, total 40 min. | 273 kcal 20 g protein 3.1 g fiber 6.3 g net carbs 19 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all the way through.