Thai Coconut Soup with Shrimp and Rice

Thai Coconut Soup with Shrimp and Rice

This dish is comfort food at its best. Prepare as a delicious vegetarian entrée by omitting the shrimp. Lime and lemon (2 -3 slices of each with rind) may be substituted for the Kaffir leaves and Lemongrass. Adjust the amount of liquid and intensity of seasonings to your preference.

Serving Size: Serves 4


  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon organic canola oil
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • ¼ cup soy sauce or tamari (add more to taste)
  • 5-6 leaves of Kaffir lime
  • 2 stalks Lemongrass chopped into 2 inch lengths
  • 2 Tablespoons Hawai’i Harvest Beneficial Blends Heavenly Ginger & Honey
  • 1 red bell pepper cut into bite-sized pieces
  • 2-3 cups of any combination of the following vegetables cut into bite-sized pieces: snow peas, carrots, green beans, squash, bok choy or other greens
  • Red pepper flakes to taste
  • 1 lb. uncooked shrimp, peeled and cleaned
  • 1 can coconut milk
  • 1 1/4 cups vegetable or chicken broth
  • 3/4 cup Fish Sauce or Noodle Soup Base
  • 3-4 cups cooked jasmine rice
  • 1 bunch green onion/scallions, chopped
  • Cilantro


  1. Using a large, deep pan sauté chopped onions in the sesame and canola oil until translucent.
  2. Add chopped garlic and sauté 1-2 minutes, then add soy sauce or tamari and allow to come to boil.
  3. Add lime leaves, lemongrass, Ginger & Honey blend, bell pepper and other vegetables, and red pepper flakes. Reduce heat to low, cover with a lid and cook for 3-4 minutes.
  4. Add shrimp, coconut milk, fish sauce or noodle soup base, and broth and cook on medium heat for 4-5 minutes or until broth is hot and shrimp and vegetables are cooked.
  5. Remove lime leaves or slices and lemongrass or lemon slices.
  6. Add desired amount of rice to a bowl, spoon soup mixture over rice and top with chopped cilantro and green onions.

Adapted from an original recipe by Jessica Young
Kamuela, Hawai’i

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