Coconut Shrimp Soup with Lime, Ginger and Chilies

My family has been battling the flu, and I needed a delicious, nourishing soup to nurse them back to health and decided to create this Thai-inspired coconut shrimp soup. The soup features infamous flu buster: chicken stock in addition to coconut milk and coconut oil which help to fight infection as well as other immune-boosting foods like hot chilies and garlic. This recipe serves approximately 6 people.

coconut shrimp soup with lime, ginger and chilies

By Jenny Published: March 17, 2008

  • Yield: 06 Servings

My family has been battling the flu, and I needed a delicious, nourishing soup to nurse them back to health and decided to create this …


  • First you’ll need stuff for the soup:
  • 1 Quart Chicken Stock (Preferably Homemade from a Pastured Chicken)
  • 1-inch Knob of Ginger
  • 1 Lime
  • 1 Can Coconut Milk
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Palm Sugar (Substitute Sucanat)
  • 1 lb Shrimp
  • Then you’ll need some garnishes:
  • 1/3 Cup Coconut Oil
  • 1/2 Bulb Garlic
  • 3 Fresh Coconuts
  • Thai Bird Chilies (Serrano Peppers are good substitute)
  • Miniature Red Peppers
  • Fresh Cilantro
  • 1 Lime


  1. First, make your crispy fried garlic. Peel and thinly slice a half a bulb of garlic. Then Heat 1/3 cup coconut oil in a wok. Fry the garlic in the oil until golden brown and crispy, drain and discard the oil.
  2. Next heat your chicken stock in the wok, taking advantage of the some of the remaining garlic-infused coconut oil.
  3. Cut your ginger into thin match sticks and, when the stock starts simmering, add it to the pot.
  4. Grate the peel of the lime and add the lime zest to the pot. Continue to simmer.After about 5 or 10 minutes–it really doesn’t matter–stir in your coconut milk and reduce the heat of the stock. You’ll also add 2 tablespoons fish sauce, 2 tablespoons palm sugar or dehydrated cane juice and the juice of one lime.
  5. Add the shrimp to the pot. I used pre-cooked shrimp because deep in the heart of the rockies that’s all we mountain folk have access to. You could (and should) use fresh shrimp or prawns if you can. Simmer until the shrimp are cooked and reduce heat to low while you finish prepping your garnishes.
  6. Pour the soup into freshly split coconut halves if desired, and garnish with chilies, cilantro, fresh coconut meat, crispy fried garlic and lime.
  7. Enjoy! It’s good for you!

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What people are saying

  1. Anonymous says

    Nice information dear! My friend’s mother is dietician at Delhi Hospital said that 1 teaspoon of fenugreek seeds soaked in curds and consumed in the morning in empty stomach prevents diabeties and also helps diabetic patients to recover.

  2. Sheila says

    Wow, this sounds delicious!! I think I might have to try it…I do have some chicken stock in the freezer… 😉

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