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Quick Thai Coconut Soup with Shrimp

5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings (9 cups)
Category Soup
Cuisine Thai-inspired


Our Thai Coconut Soup features an aromatic coconut broth, thin noodle-like strands of cabbage, and tender shrimp. Bold in flavor and ready in 20—what more could you want?


  • 2 teaspoons coconut oil
  • 1 bunch scallions (6–7 scallions), white parts minced, green parts sliced
  • ½ cup minced fresh cilantro, divided
  • ¼ cup red curry paste
  • 1 limes, zested and juiced
  • 4 teaspoons fish sauce, divided
  • 4 cups chicken broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • ½ pound green cabbage, thinly sliced (about 5 cups)
  • 1 –1½ pounds extra-large shrimp (26/30 count), peeled and deveined
  • Morton kosher salt


  • Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, ¼ cup cilantro, curry paste and 1 teaspoon lime zest; cook until fragrant, about 2 minutes.
    scallions, curry paste, and cilantro cooking in a large pot
  • Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Add cabbage, reduce heat to low and simmer for 5 minutes.
    creamy broth in the pot with minced scallions and cilantro
  • Add shrimp, remove pot from heat, and allow shrimp cook in hot soup until it turns pink, about 2 minutes.
    creamy shrimp soup in a pot
  • Stir in half of dark scallion greens, 2 tablespoons lime juice and remaining 2 teaspoons fish sauce. Season with salt to taste (about ½ teaspoon kosher salt).
  • Portion soup into serving bowls and sprinkle with scallion greens, cilantro, and lime zest. Serve.



we don't think you'll have leftovers, but if you do: when you're ready to reheat the leftovers, do so gently over low heat. Any vigorous simmering or boiling with drastically over-cook the shrimp. 


Serving: 21/4 cupsCalories: 277kcalCarbohydrates: 7.5gProtein: 39gFat: 8.5gSaturated Fat: 6gCholesterol: 332mgSodium: 2100mgFiber: 3gSugar: 3.5g
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