Thai shrimp soup

This is a creamy soup that tastes so decadent, but is actually very light.

It comes together quickly so its perfect for a week night dinner. The soup is not the typical thai spiciness, in our house we love spicy so we always add some siracha to it. I try to create recipes that are palatable to most and can be spiced up to each persons liking.

There is a good amount of lime juice that really brightens this up and is the prefect accompaniment to the creamy base. The shrimp marinate for a quick 30 minutes. I usually do this first and by the time the soup is ready to add them it's been about 30 minutes. They cook in this creamy flavorful soup to perfection. Then its finished with fresh cilantro and fresh mint.

One of our favorite restaurants in Sacramento is PlanB, they serve a coconut mussels dish with pommes frites (fancy for French fries!) that is one of my favorite things to order. Last night as my husband and I were eating this we both said it would be amazing with mussels. I'll be trying that soon!

I served this with some quick homemade breadsticks, made out of the pizza dough already on the blog. You could just do some great crusty bread. Salad would be nice but this is filling and can easily be a meal on its own.

This makes 6 1 1/2 cup servings and is only 4 WW points for my WW peeps.


Thai shrimp soup

Shrimp Marinade

1 1/2 lbs medium shelled and devained raw shrimp ( I use 16/20's)

Zest and Juice of 3 limes

1 1/2 Tb ground corriander

1 1/2 Tb ground coriander

1 Tb fresh cilantro chopped

1 Tb fresh grated ginger

2 tsp sugar

1/2 tsp red chili flakes

1 1/2 tsp chopped fresh garlic

Mix all ingredients in a zip lock baggie and marinate for 30 minutes. Do not marinate longer you will change the texture of your shrimp.


2 cups chicken stock

3 tsp olive oil

1 1/2 Tb tomato paste (I buy the tube of tomato paste from trader joes then you don't waste)

1/2 chopped onion

3 celery stalks chopped

1 red bell pepper sliced thin

1 carrot sliced

1 can water chestnuts slighty chopped

1 14 oz can light coconut milk

1/4 flour

1 cup skim milk

1 Tb chopped fresh cilantro

1 Tb chopped fresh mint

1/2 tsp salt

Heat olive oil over medium heat and add the onion, celery, bell pepper, and carrot cook stirring occasionally for about 10 minutes until they soften slightly and start browning just a tad. Add the tomato paste and stir for about a minute. Add chicken stock and coconut milk and bring to a boil.

Mix the flour with the skim milk and whisk to combine. Add this mixture to the pot reduce heat to low and let go until thickened about 5-7 minutes.

Add your shrimp WITH the marinade and cook another 5-7 minutes until the shrimp are pink.

Stir in the cilantro, mint and salt and enjoy!

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