Thai Coconut Shrimp Soup




I spent the majority of the day yesterday at the pool–swimming, writing, tanning. My favourite things to do, any given Sunday, to recharge and reset between the past and coming week. The sky was bluer than expected, but I still didn’t get much of a tan. As you probably have noticed, there are a lot of news on India’s air quality right now – and rightfully so. Thankfully Bombay isn’t as terrible as Delhi, but its still bad. My eyes are constantly dry and watery (watery eyes is a sign of dry eyes basically), and I get an itchy throat.

After a day at the pool, Saif and I went to see Thor – Ragnarok at the new INOX cinema at Atria Mall. What a movie! Saif is a huge fan of comic books and superheroes since childhood, so I’ve watched quite a few of these in the last few years. Thor – Ragnarok and Dr. Strange were by far my favourite Marvel productions. You may ask yourself if I’m turning into a teenage boy, or perhaps just a female version of my boyfriend… I’ve never appreciated these kind of films until I started watching them with someone who is utterly obsessed. Secretly counting down to Halloween 2018 now, so I can be a Marvel Valkyrie.

I made a yummy Thai coconut shrimp soup for dinner when we got back home. Easy, quick, cheap and delicious – perfect to end a week of binging, both in terms of eating out and drinking. I’m definitely detoxing between now and next week when our friends weddings are kicking off…

Ingredients for Thai coconut shrimp soup:

  • 2 tablespoons of olive oil
  • 4 cloves garlic, chopped/minced
  • 4 teaspoons grated fresh ginger root
  • 4 teaspoons minced lemongrass or lemongrass paste
  • 1 teaspoon curry powder
  • ½ teaspoon crushed red pepper flakes
  • 2 cups vegetable broth
  • 1 pound of shrimp, peeled (I used about 5 medium sized shrimps per person)
  • 4 cups coconut milk
  • 2 cups cabbage, finely shredded
  • Salt to taste


For serving:

  • Lime wedges
  • Fresh cilantro or parsley
  • Chopped green/spring onion


How to make it:

  1. Add olive oil, garlic, ginger and lemongrass in a large pot over medium heat. Stir for a bit, then add curry, crushed red pepper flakes and the broth. Bring to a light boil (you can increase the temperature slightly if needed). Simmer for 3 minutes or so. Add the shrimp and reduce heat back to medium. Add coconut milk and cabbage. When the soup comes to a light simmer, increase the heat slightly for about a minute, then remove from the heat.
  2. Season with salt to taste. Serve in bowls and top with lime (I love lime so I always OD on this but use as much as you feel like, the more the merrier if you ask me), some cilantro and/or parsley, green onion and some more crushed red pepper if you like it spicy.



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