Thai Coconut Soup


  • 1 can of coconut milk
  • 0.5 cup of peeled shrimps
  • 0.5 cup of scallops
  • 1 cup of chicken broth
  • 0.5 cup of sliced mushrooms
  • 1 bell of red sliced pepper
  • 60-80 g. of the Rice Noodles
  • a piece of ginger
  • 2 green onion leaves
  • 0.5 lime (juice)
  • 2 gloves of garlic
  • 2 tbs olive oil
  • salt, black pepper to taste


Heat the oil in a large pot over medium heat. Chop the  garlic and grate ginger. Cook and stir the ginger and garlic for 1 minute. In a medium saucepan, combine coconut milk and broth and bring to boil. Add Rice Noodles to the broth and let it boil for 5 minutes. Do not overcook. Slice and mix the sliced red pepper and mushrooms. Cook and stir until they are soft (approximately 4 minutes). Combine veggies with broth. Add the shrimp and scallops, cook for 3 minutes. Add in the lime juice, season with salt, black pepper, garnish with green onion.

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