Green Chef

Thai-Style Coconut Shrimp Soup

Shiitake mushrooms, scallion, and black sesame seeds in a creamy coconut, citrus-spiked broth

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Refrigerated coconut milk may separate, so shake well before opening. Use chili flakes sparingly if you are sensitive to heat. Make sure shrimp are fully cooked (internal temp 145°F/63°C).

Ingredients

0.125 oz Dried Shiitake Mushrooms
1 whole Red Bell Pepper
1 whole Scallion
10 oz Shrimp
2 oz Yellow Onion
0.25 oz Ginger
1 tsp Chili Flakes
3.5 oz Vegetable Broth with Citrus Juice and Fish Sauce
10 oz Coconut Milk
1 tsp Black Sesame Seeds
0.5 cup Water
0 Salt
0 Pepper
0 Cooking Oil

Tools

large pot
small bowl
measuring cup & spoons
thermometer
paper towels

Click anywhere to see instructions →

Green Chef

Thai-Style Coconut Shrimp Soup

Shiitake mushrooms, scallion, and black sesame seeds in a creamy coconut, citrus-spiked broth

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Refrigerated coconut milk may separate, so shake well before opening. Use chili flakes sparingly if you are sensitive to heat. Make sure shrimp are fully cooked (internal temp 145°F/63°C).

Ingredients

0.125 oz Dried Shiitake Mushrooms
1 whole Red Bell Pepper
1 whole Scallion
10 oz Shrimp
2 oz Yellow Onion
0.25 oz Ginger
1 tsp Chili Flakes
3.5 oz Vegetable Broth with Citrus Juice and Fish Sauce
10 oz Coconut Milk
1 tsp Black Sesame Seeds
0.5 cup Water
0 Salt
0 Pepper
0 Cooking Oil

Tools

large pot small bowl measuring cup & spoons thermometer paper towels

Mise en Place

Soak shiitake mushrooms

Roughly chop ⅛ oz (for 2 servings) or ¼ oz (for 4 servings) of dried shiitake mushrooms. Place in a small bowl and cover with about ½ cup (for 2 servings) or 1 cup (for 4 servings) water. Let soak at least 5 minutes until softened; reserve the soaking liquid.

Prepare vegetables

Cut 1 (for 2 servings) or 2 (for 4 servings) red bell pepper(s) into ¼-inch thick strips. Halve the strips widthwise. Trim and thinly slice 1 (for 2 servings) or 2 (for 4 servings) scallion(s).

Have other ingredients ready

Measure out 2 oz & ¼ oz or 4 oz & ½ oz of yellow onions & ginger. Get out 10 oz or 20 oz of shrimp, and rinse and pat them dry. Measure 3½ oz or 7 oz of vegetable broth with citrus juice & fish sauce. Shake 10 oz or 20 oz of coconut milk to recombine if separated. Set out 1 tsp or 2 tsp black sesame seeds and 1 tsp chili flakes if desired.

Gather equipment

Have a large pot, small bowl, measuring cups and spoons, thermometer, and paper towels ready. Get out cooking oil, salt, and pepper.

Cooking Steps

Soak Shiitake Mushrooms

Roughly chop ⅛ oz of dried shiitake mushrooms; place in a small bowl. Cover with about ½ cup water. Let soak at least 5 minutes, or until softened (reserve soaking liquid).

Prepare Vegetables

Cut 1 unit of red bell pepper into strips, about ¼ inch thick. Halve strips widthwise. Trim and thinly slice 1 whole of scallion.

Start the Soup Base

Rinse 10 oz of shrimp. Pat dry with paper towels. Heat 1½ tablespoons cooking oil in a large pot over medium-high heat. Add red bell pepper and yellow onions & ginger (2 oz). Season with about half the 1 tsp of chili flakes, ½ teaspoon salt, and a pinch of pepper. Cook 2-3 minutes, or until bell pepper begins to soften, stirring occasionally.

Cook Shrimp

Add shrimp to hot pot. Season with salt and pepper. Cook 1-2 minutes, or until shrimp begin to turn pink, stirring occasionally.

Finish the Soup

Add shiitake mushrooms (with reserved soaking liquid) and vegetable broth with citrus juice & fish sauce (3½ oz) to pot. Cook 1-2 minutes, or until broth is warmed through, stirring occasionally. Add coconut milk (10 oz). Stir to combine. Bring to a boil, then reduce heat to medium. Cook 4-6 minutes, or until shrimp are fully cooked, stirring occasionally.

Garnish and Serve

Divide Thai-style coconut shrimp soup between bowls. Garnish with scallion, black sesame seeds (1 tsp), and remaining chili flakes to taste. Enjoy!

← Click anywhere to see ingredients