Coconut Shrimp and Red Pepper Soup

Name: Coconut Shrimp and Red Pepper Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Cuisine: Southeast Asian inspired
Ingredients: 500 g peeled cooked shrimp; 400 ml coconut milk; 1 L vegetable broth; 1 whole onion, finely diced; 2 whole garlic cloves, minced; 1 whole red bell pepper, sliced; 1 whole lime, juice and zest; 2 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp vegetable oil; 2 tbsp fresh chopped dill

Coconut milk softens a lime and garlic broth with sweet red pepper and already cooked shrimp.

By Savva LoginovUpdated October 2, 2026

Total 35 minMakes 4 bowls

Jump to Recipe

Coconut milk softens a lime and garlic broth with sweet red pepper and already cooked shrimp. Simmer the vegetables first; adding cooked shrimp only at the end keeps them from turning rubbery. Soy sauce and a little fish sauce supply savoury depth, so taste before adding salt. Finish each hot bowl with fresh lime and herbs. Warm oil in a soup pot; soften onion and pepper 7 minutes and add garlic for 30 seconds. Pour in vegetable broth, coconut milk, soy sauce and fish sauce; simmer gently 10 minutes to combine. Add already cooked shrimp and warm 2 to 3 minutes until steaming; avoid a long hard boil. Stir in lime juice and a little zest off the heat; taste before adding salt.

How to tell when it is ready

Ladle into bowls with fresh dill and serve immediately.

Tips

Warm oil in a soup pot.
Pour in vegetable broth, coconut milk, soy sauce and fish sauce.
Add already cooked shrimp and warm 2 to 3 minutes until steaming.
Stir in lime juice and a little zest off the heat.

Troubleshooting

If shrimp are rubbery, shorten reheating time.
If broth is salty, add unsalted broth before serving.

Substitutions

Use a comparable unsweetened coconut milk.
Use chicken broth instead of vegetable broth for a deeper base.

Variations

Add ginger with garlic.
Use more red pepper for a vegetable-forward bowl.

Serving suggestions

Serve with cooked rice.
Add lime wedges.
Top with fresh dill.
Offer sliced chili separately.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 2 days; reheat gently until steaming without repeated boiling.

Storage

Refrigerate up to 2 days; reheat gently until steaming without repeated boiling.

Food safety

Keep cooked shrimp cold before use and reheat in soup until steaming; avoid cross-contamination.

Frequently asked questions

How do I know coconut shrimp and red pepper soup is ready?

Ladle into bowls with fresh dill and serve immediately.

How should I store coconut shrimp and red pepper soup?

Refrigerate up to 2 days; reheat gently until steaming without repeated boiling.

Serve with cooked rice. Refrigerate up to 2 days; reheat gently until steaming without repeated boiling.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Coconut Shrimp and Red Pepper Soup