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Malaysian Coconut Milk Shrimp Soup

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Cuisine: Mayaysian
Author: All Things Mamma


  • 2 14 oz cans coconut milk
  • 3 stalks of fresh lemongrass bottom part only, thinly sliced on the diagonal
  • 3 shallots sliced
  • 3 to 5 fresh red or green Bird’s-Eye chiles to taste, sliced lengthwise
  • 8 oz large shrimp peeled and de-veined
  • 2 tablespoons fish sauce or more to taste
  • 1/2 cup of fresh cilantro leaves
  • 2 scallions both white and green parts, chopped
  • 3 tablespoons of fresh lime juice


  • Bring the coconut milk and 1/2 cup water just to a boil in a medium saucepan over medium heat. Add the lime leaves, lemongrass, shallots, and chiles, lower the heat, and cook for 20 minutes to release the aromatic oils, stirring occasionally.
  • Add the shrimp without stirring. Cover the soup and cook for 1 minute.
  • Add the fish sauce, cilantro, and scallions and remove the soup from heat. Stir in the lime juice. Ladle your coconut milk seafood soup into individual bowls and serve immediately.
  • Cook’s Tip: You may strain the coconut milk to remove the aromatics before adding the seafood. However, when these ingredients are cut very thinly, I enjoy eating them as part of this coconut milk seafood soup recipe.
  • - See more at: http://www.malaysiakitchen.us/recipes/coconut-milk-seafood-soup/#sthash.6o9gY8b5.dpuf