Thai Coconut Lime Soup

Thai coconut lime soup comes together almost instantly in the time it takes for the shrimp to sauté. The coconut milk and lime combine to make a lovely bright flavor in this classic Thai recipe.

Thai Coconut and Lime Soup

Thai coconut lime soup with shrimp is a simple feast

This vibrant soup is a complete departure from Western soups, yet you can easily throw it together with ingredients found in any grocery store. Perfect for a romantic date night in, or a weeknight family dinner ~ this is one unforgettable 30 minute meal.

I love the flavor of lime, I think it’s more complex than lemon, and more interesting. 

They’re smaller and dryer than most of the other fruits in the family, and they’re usually relegated to a small heap hidden somewhere behind a huge stack of navel oranges. You sometimes really have to hunt for them. Limes are featured in far fewer recipes than their yellow cousins—they shine in cocktails, a few desserts, and then in Persian, Indian, and Mexican recipes. 

But there are lots of lesser known varieties that we, at least in the US, rarely see, like the Australian finger lime, the blood lime (with red flesh) the warty kaffir lime, the tiny key lime, and the mandarin lime (a cross between a mandarin orange and a lime), just to name a few. I hope they catch on in the next few years.

The sour is less sour, and the essence of the peel is more floral. When you come across really juicy ones, they are a joy to cook with.

This soup has a very strong flavor profile, starting with the twang of lime and finishing with the heat from the hot peppers.

The juices from the shrimp, and a few widely available Thai flavorings like fish sauce and green curry paste round out the soup. I don’t even bother to chop the cilantro, I like the leaves as they are.

other Thai inspired recipes

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4.19 from 58 votes

Thai Coconut Lime Soup

Thai coconut lime soups comes together almost instantly, in the time it takes for the shrimp to saute. The coconut milk and lime combine to make a really bright flavor.
Course Soup
Cuisine Thai
Total Time 20 minutes
Yield 2 servings
Calories 717kcal
Author Sue Moran

Ingredients

  • 1/2 lb raw shrimp
  • 2 Tbsp vegetable oil
  • 2 Tbsp fresh ginger minced
  • 1 clove garlic minced
  • 1 Serrano or other hot green pepper, thinly sliced, seeds and all
  • 1/2 onion sliced into thin wedges
  • 3 Tbsp Thai green curry paste
  • 1 Tbsp brown sugar
  • 4 oz mushroom sliced
  • 1 can coconut milk
  • 1 cup water
  • juice of 2 limes
  • 1/2 cup fresh cilantro leaves reserve a few for garnish
  • zest of 1 lime

Instructions

  • Heat the oil in a pot and saute the shrimp just until pink on both sides. Set aside.
  • In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.
  • Add in the curry paste, brown sugar, and mushrooms. Saute for a few more minutes.
  • Add the coconut milk, lime juice, and water to the pan. Bring up to a simmer and cook gently for a couple of minutes.
  • Add the cooked shrimp and cilantro to the pot. Heat through. Taste for seasoning adjustments.
  • Serve hot with cilantro and lime zest as garnish.

Nutrition

Calories: 717kcal | Carbohydrates: 24g | Protein: 23g | Fat: 63g | Saturated Fat: 45g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 696mg | Potassium: 938mg | Fiber: 6g | Sugar: 15g | Vitamin A: 475IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 4mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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34 Comments

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  • Reply
    FG
    January 12, 2022 at 6:25 am

    How would you recommend using chicken in place of shrimp for this recipe?

    • Reply
      Sue Moran
      January 12, 2022 at 7:31 am

      The easiest way is just to use shredded cooked chicken. You can also sauté raw chopped chicken until done through, in place of the shrimp in step one.

  • Reply
    Rebecca Fuller
    February 2, 2020 at 11:36 am

    5 stars
    Can’t wait to try this – please add me to your email list – I want to see more of your yummy looking recipes!

    • Reply
      Sue
      February 2, 2020 at 11:54 am

      Sure thing Rebecca, thanks!

  • Reply
    kaleigh
    March 6, 2018 at 8:22 am

    5 stars
    HOLY SHIZ. this is amazing. hands down. just made vegetarian style, without shrimp and added some carrots. soooo delicious. Thank you for this recipe <3 <3

    • Reply
      Sue
      March 6, 2018 at 8:41 am

      So happy you liked it Kaleigh, I’ve been thinking of re-posting and updating this ‘oldie but goodie’ 🙂

  • Reply
    Leslie
    January 31, 2018 at 9:49 am

    What can I use instead of shrimp? Or instead of shellfish?
    Thanks !

    • Reply
      Sue
      January 31, 2018 at 9:55 am

      You can definitely use chicken, and as far as fish, I’d go with a firm mild fish like halibut, mahi mahi, or something like that.

  • Reply
    Jessica
    February 8, 2017 at 2:57 pm

    5 stars
    Are you still sending out recipes? I love your Thai Coconut Lime Soup, and think your recipes are great, would love to be on your mailing list!

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