Spicy Coconut Shrimp Soup

Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 portions


  • Saucepan
  • Pot
  • Strainer


  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon fennel seeds
  • 2 teaspoons cayenne
  • 1 teaspoon celery seeds
  • 1/2 teaspoon paprika
  • Kosher salt
  • Finely grated zest and juice of 1 small lemon
  • One 15-ounce can coconut milk
  • 1 pound shrimp peeled and deveined
  • 4 tablespoons 1/2 stick unsalted butter, cut into tablespoons
  • 2 tablespoons chopped fresh parsley


  • Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
  • Serve in shallow bowls, topped with parsley.
Keyword Difficulty level - Medium