Creamy Coconut Shrimp & Kaffir Lime Soup w/ Pan Fried Noodles

June 26, 2013
2 Ratings
  • Serves 4
Author Notes

When you're looking for a savory, succulent soup that is filled with texture along with a silky broth, this is for you. I created this soup when I had a lot of different ingredients in the house and making soup seemed logical. The combination of ingredients develops this luscious soup that's filled with sauteed shrimp, wild mushrooms, homemade chicken stock (which I always keep in the freezer) and 1 can of coconut milk. Pan fried noodles placed on top at the end provides that crispy crunch but also adds depth and fills you up. It may seem odd that I have Kaffir lime leaves, as they may not be readily available in the typical supermarket, but they store very well. I buy them at my high end grocery store and they seem to stay fresh for a very long time in their package. If you try this recipe once, it will be your "go to" soup for lunch, dinner and even as a first course for serving guests. It's elegant but light. A sure fire way to bring a creamy soup to the next level. —MallorySD

What You'll Need
  • Coconut Chicken Broth
  • 1 1/2 tablespoons Olive Oil (Best quality)
  • 2 Medium Shallots (Finely chopped)
  • 1 Small Carrot (Finely Chopped)
  • 2 - 4 Stalks of Celery (Finely chopped) - use the inner light green stalks and leaves
  • 5 - 7 Shitake Mushrooms (Sliced)
  • 3 - 5 Oyster Mushrooms (Sliced)
  • 1 clove garlic (Finely minced)
  • 1 teaspoon Ginger (Grated)
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Rice Wine Vinegar
  • 15 ounces Can of Coconut Milk
  • 2 cups Homemade Chicken Stock
  • 1-2 Kaffir Lime Leaves (kaffir lime leaves are doubled together. Don't add more than 2 leaves.
  • 1/4 cup Chopped Fresh Cilantro Leaves
  • 2 - 3 Scallions (Sliced thin on the diagonal)
  • Sauteed Shrimp & Pan Fried Noodles
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Olive Oil
  • 16 Shrimp (Shelled, & deveined)
  • 8 ounces Pan Fried Asian Noodle (Vermicelli Like) Rinsed in cold water and patted dry
  • 1 teaspoon Sesame Oil
  1. Coconut Chicken Broth
  2. To make the broth: In a large sauce pan, heat olive oil over med - high heat.
  3. When oil is glistening add the Shallots and soften but don't brown.
  4. Add Carrots, Celery, Mushrooms (both), and saute for an additional 8 minutes until softened.
  5. When the vegetables are soft, add the garlic and ginger and saute about 30-seconds or until just fragrant.
  6. Lower the heat to med - low and add the fish sauce, soy sauce, rice wine vinegar, chicken stock, coconut milk, and kaffir lime leaves.
  7. Gently simmer for 30 minutes and until the flavors develop.
  8. After 15 minutes taste and adjust seasoning as necessary. If salt and pepper is required, please add to your taste. No need to add more soy sauce.
  9. Continue to cook until heated through and stir every 10 minutes or so to bring the broth and coconut milk together. If it appears to curdle, no worries, stirring will eliminate that. It's more that the fat is separating but will not affect the final outcome.
  10. Cooks Note: The kaffir lime leaves add a marvelous floral fragrant note to this soup. Kaffir lime leaves can be found at most organic specialty markets, like Whole Foods. If you cannot find them I suggest lime zest but the flavor will not be the same. Ask your produce manager to order this product for you. Mine is packaged by "Shenandoah Growers" and worth having in the house.
  11. Add Fresh Cilantro leaves and chopped scallions reserving some of both for garnish before serving.
  12. While the soup is simmering, cook the shrimp and pan fried noodles as directed.
  1. Sauteed Shrimp & Pan Fried Noodles
  2. In a large saute pan over med - high heat, add 1 Tbs. of unsalted butter and saute shrimp until pink and heated through. Do not over cook. Set shrimp aside.
  3. In the same saute pan over med - high heat add 1 Tbs. olive oil and when hot add vermicelli noodle and fry in a single layer spreading the noodles out.
  4. Continue to cook until the noodle start to brown and get crispy. It's okay to lift and check. You don't want them to burn but you do want a golden color and crispy texture. Add a sprinkle of salt on top of the noodles. (About 4 - 6 minutes)
  5. When the first side is done, flip the noodles and cook on the other side. Once browned on the other side add about 2 - 3 Tbs. water and cover the pan. Steam the noodle for about 2 minutes. You'll lose some crispy noodles but you want a combination of both. Add salt to this side, just a pinch. (About 4 - 6 minutes)
  6. When the noodles are done add 1 tsp. sesame oil, spreading over the pan. Move the noodles a bit to cover as much of the noodles as possible.
  7. Assemble the Soup: Ladle the Broth in to wide soup bowls. Add the shrimp and top with a generous portion of fried noodles.
  8. Garnish with remaining cilantro leaves and chopped scallions. Serve and ENJOY!
  9. Cooks Note: Not unlike removing the bay leaf before serving, you should remove the kaffir lime leaf the same way.
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1 Review

besswww October 2, 2022
This was great - I've tried it with white fish (snapper) as well as shrimp. Have also added green beans. I prefer more coconut-creamy so use a little less stock.