Soups American

Samoan-Inspired Coconut Shrimp Soup

Shrimp, basmati rice, coconut milk, red curry paste, ginger, lime and vegetables make a creamy soup with South Pacific branding and Southeast Asian-style curry flavours. It is rich, warm and absolutely not the moment to accidentally grab coconut water.

Samoan-Inspired Coconut Shrimp Soup

What It Is

This is a coconut-milk shrimp soup with curry paste, ginger, garlic, onion, bell pepper and basmati rice.

Origin

The source labels the recipe Samoan and South Pacific, but the use of red curry paste and basmati rice reflects broader fusion influences. It is therefore described as Samoan-inspired fusion rather than a traditional Samoan dish.

Fun Fact

Coconut milk and coconut water are different products. Coconut water is the clear liquid inside the fruit, while coconut milk is made by processing coconut flesh with water and extracting the rich liquid.

Prep
15 min
Cook
30 min
Temp
Stovetop simmer
Total
45 min
Servings
4 large bowls
(assuming no one present is secretly a moose)
Difficulty
moderate
Gluten-Free Nut-Free High-Protein
Diet
Gluten-Free, Nut-Free, High-Protein
Away Mission
80 min walk
(or beam directly past it, if the transporter's working today)
#coconut-milk #coconut-shrimp #curry-soup #rice #shrimp #south-pacific-inspired

Ingredients

  • 1 cup basmati rice
  • 2 tbsp unsalted butter
  • 1 lb peeled shrimp
  • Kosher salt and black pepper
  • 2 tbsp minced garlic
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tbsp freshly grated ginger
  • 2 tbsp red curry paste
  • 1 can coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro

Steps

  1. Cook the basmati rice according to package directions and set aside.
  2. Melt butter in a large stockpot over medium-high heat.
  3. Add shrimp, season with salt and pepper and cook 2–3 minutes, until pink and cooked through. Remove and set aside.
  4. Add garlic, onion and bell pepper to the pot and cook 3–4 minutes.
  5. Stir in ginger and cook 1 minute.
  6. Whisk in curry paste, then gradually whisk in coconut milk and vegetable stock.
  7. Bring to a boil, reduce heat and simmer 8–10 minutes.
  8. Stir in rice, shrimp, lime juice and cilantro. Serve hot.

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Notes

The source explicitly warns to use coconut milk, not coconut water. That distinction is preserved because it is useful and correct.

Nutrition Facts
Per 1 large bowl
Calories 350
Burning this off: one Tragically Hip song, played loud, on a treadmill.
% Daily Value*
Fat 9.0 g 12%
Saturated + Trans 5 g 25%
Cholesterol 240 mg
Sodium 3700 mg 161%**
Carbohydrate 34.0 g
Fibre 2.5 g 9%
Sugars 9.0 g 9%
Protein 35.0 g
Potassium 790 mg 17%
Calcium 230 mg 18%
Iron 1.8 mg 10%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Use chicken or firm tofu instead of shrimp. Use jasmine rice instead of basmati. Add spinach or peas. Adjust curry paste to taste. Use light coconut milk for a less rich soup.

Storage

Refrigerate for up to 2 days because of the cooked seafood.

Freezing

Freeze the curry base without shrimp and rice for up to 2 months. Add freshly cooked shrimp and rice after reheating for better texture.