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    You are in: Home / Australian / Coconut Shrimp Soup Recipe
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    Coconut Shrimp Soup

    Coconut Shrimp Soup. Photo by awalde

    1/4 Photos of Coconut Shrimp Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    PanNan's Note:

    This is posted for the World Tour 2005 event. I'm learning about Australian cuisine, and believe this recipe represents a typical dish, using readily available ingredients. The source is the current Everyday Food magazine. It's slightly modified.

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    Units: US | Metric


    1. 1
      Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
    2. 2
      Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
    3. 3
      Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
    4. 4
      Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
    5. 5
      Garnish individual servings with scallions.

    Ratings & Reviews:

    • on January 29, 2008


      I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2012


      This was a delicious comforting food with a strong exotic touch!
      Really delicious, we all enjoced it very much.
      I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.
      Thanks a lot for this fast and tasty dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009


      I made this soup and added fresh parsley, lemon grass,and cooked rice. After I cooked all including shrimp I blended all in blender. I'll use less red pepper flakes next time. Next time I want to try the fresh basil and fish sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Coconut Shrimp Soup

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 680.4
    Calories from Fat 199
    Total Fat 22.2 g
    Saturated Fat 16.2 g
    Cholesterol 214.8 mg
    Sodium 1084.6 mg
    Total Carbohydrate 91.9 g
    Dietary Fiber 4.8 g
    Sugars 58.2 g
    Protein 29.6 g

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