Recipe of the Week: Thai Coconut Shrimp Soup


  • 1 teaspoon Sesame Oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons sriracha (or sriracha style) hot sauce
  • 1 pound medium shrimp, peeled and tails removed
  • 2 tablespoons red curry paste
  • 2 large strips of lime zest (you can use a vegetable peeler to help you with this)
  • 1 tablespoon fresh grated ginger or fresh ginger juice
  • 5 cups chicken or vegetable stock
  • 3/4 cup rice (I used long-grained jasmine)
  • 2 cups Pacific Brand Unsweetened Coconut Milk
  • 1 cup frozen red bell pepper strips
  • 1 cup frozen peas
  • 1 carrots, peeled and cut into thin strips
  • 2 jalapeƱo peppers, seeds removed and cut into thin slices
  • 1/4 cup fresh cilantro, chopped


  1. In a medium-sized skillet heat the oil over medium-high heat. Once hot, add the shrimp, lime juice, soy sauce, and hot sauce; cook for 2 minutes, then flip the shrimp and cook for another 2 minutes. Remove pan from heat and set aside.
  2. In a large saucepan or stockpot combine the red curry paste, lime strips, ginger and chicken stock; bring to a rolling simmer over medium heat. Add rice, stir well to combine, then partially cover the pan and simmer on medium-low heat, stirring occasionally, until rice is almost done, about 20 minutes. Stir in the coconut milk, peppers, and peas. Bring mixture back to a simmer and continue cooking for another 10-15 minutes, or until the rice is soft to the bite. Stir in the shrimp and all of the liquid they were cooked in; cook for another 2 minutes. Stir in carrots, jalapeƱos, and cilantro. Pour into bowls, top with additional cilantro if desired, and serve at once!