Asian Shrimp and Coconut Soup

This 15 minute dinner features shrimp, vegetables, and pasta in a rich coconut-flavored broth.

Asian Shrimp and Coconut Soup
Servings: 6 Start to Finish 15 mins


  • 1 tablespoon canola oil
  • 1 tablespoon grated ginger
  • 3 garlic cloves, minced
  • 4 cups (32 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces angel-hair pasta, broken in half
  • 1 cup snow peas, cut in half
  • 1 cup matchstick carrots
  • 1/2 cup coconut milk
  • 1 pound precooked medium shrimp, cleaned and tails removed

Make It

1. In a large saucepan, heat oil on medium-high. Cook ginger and garlic for 30 seconds. Pour in chicken broth and the water and bring to a boil over high heat. Add pasta and return to a boil. Cook for 3 minutes.

2. Toss in snow peas and matchstick carrots and cook another 3 minutes. Gently stir in coconut milk and shrimp and leave on the stove until shrimp is warmed through, about 2 to 3 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 238, Fat, total (g): 8, carb. (g): 20, fiber (g): 2, pro. (g): 21, Percent Daily Values are based on a 2,000 calorie diet.