Thai Coconut Shrimp Soup

We love this soup for so many reasons: it's comforting, customizable and quick! Swap out the Shallot Extra Virgin Olive Oil for our Key Lime Avocado Oil to take it from savory to bright and citrusy. Sub in our Madras Curry Powder for a mild version or stick with the Thai Red Curry Powder for a shot of spice! No matter which flavor combo you try, you'll be hooked on this scrumptious, under-an-hour soup!

Makes 8-9 half cup servings


Shallot Extra Virgin Olive Oil or Key Lime Avocado Oil

1 shallot, minced

3 cloves garlic, minced

1 Tbl grated ginger

1 Tbl Island Coconut Rub

2 tsp Thai Red Curry Powder or Madras Curry Powder

1 tsp Smoked Sweet Paprika

2 cans full fat coconut milk

2 cups seafood or vegetable stock

1 lb medium shrimp, peeled & deveined

Juice of ½ lime

Salt and white pepper or chile flakes

Sliced scallions

Cilantro for garnish


In a dutch oven, drizzle oil to coat the bottom. Heat until shimmering. Saute the shallot until softened—about 3 minutes. Add in the garlic and ginger and sauté for about 1-2 minutes or until fragrant. Stir the Island Coconut Rub and curry powder and combine with the aromatics in the pot. Whisk in the coconut milk and stock. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 10 minutes. Just before serving, add in the shrimp and allow to poach until opaque pink and firm to the touch—about 6 minutes. Add in the lime juice. Adjust with salt and white pepper or red chile flakes. Garnish with sliced scallions and cilantro.

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