Shrimp and Coconut Soup

A classic combination of Asian cuisine: shrimps, curry, coconut milk and noodles. Hearty and tasty!

Ingredients (for 2)

  • 1 cup shrimp
  • 1 cup cellophane noodles
  • 1 tsp curry powder
  • 1/2 cup coconut milk
  • 4 cups chicken stock
  • 1 shallot
  • 2 tbsp chives
  • 2 tbsp vegetable oil
  • salt


  • Peel and devein the shrimps and toss them with half of the curry powder
  • Finely slice shallots and chives and reserve them aside
  • Take a saucepan, heat vegetable oil at high temperature and stir-fry the shrimps on both sides for 2 minutes in total
  • Remove shrimps to platter when golden
  • Add the sliced shallots to the pan and stir-fry at medium heat for 30 seconds
  • Add the chicken stock, half of the chives, the remaining curry, coconut milk, salt and bring to boil
  • Add back the shrimps and the noodles, and cook according to package directions (usually 3 minutes)
  • Turn off the heat, stir in the remaining chives and pour hot in your favorite soup serving bowls!

Tips from the Chef

  • You can use any type of thin pasta you like, such as: cellophane, somen noodles or angel hair pasta