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Thai Coconut Soup with Shrimp & Rice - Anna Can Do It!

Thai Coconut Soup with Shrimp & Rice

The Thai Coconut Soup with Shrimp & Rice is rich, flavorful, body and soul warming, spicy meal, that you won't regret cooking!
Course Soup
Cuisine Thai
Keyword Rice, Shrimp, Thai Coconut Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 Servings
Author Molnár-Papp Orsolya Anna



  • 2 can Coconut Milk
  • 2 cups Broth vegetable or chicken
  • 1 boil-in-bag Instant Rice
  • 1 pack Frozen Shrimp min. 100 gr
  • 2 cups Frozen Peas
  • 1 clove Garlic crushed
  • 1 big thumb size piece Ginger grated
  • 2 tbsp Oil
  • 1-2 tbsp Curry Powder to taste
  • 1 pack Shrimp Flavor Instant Rame's Spice Pack you can use the ramen instead of the rice, but I prefered the rice in this case


  • 1 Lime cut into 5 pieces


  • Cook the boil-in-bag rice according to your instructions. Get it out of the water about 3-5 minutes before it's completely cooked, so it's still al dente.
  • Preheat the oil in a larger saucepan.
  • Sauté the crushed garlic and grated ginger.
  • As soon as the garlic gets a nice golden color, pour the coconut milk and the broth.
  • Add the curry powder and the instant ramen's spice pack.
  • Add the frozen peas to the broth. Cook it.
  • When the broth is boiling, add the shrimp and rice.
  • Cook it for about 5-10 more minutes. When the shrimp and peas are done, your soup is done too!
  • Serve it while it's still hot, add a wedge of lime. It'll highlight and complete the flavor of the soup!