Shrimp and Coconut Soup

This is a relatively hearty soup made with shrimp and pasta in a creamy, curried broth.  It is flavored with “complete seasoning” which is a Latino blend made by Goya, Badia, and others.  It is a mix of onion powder, garlic powder, and herbs – sort of like a ranch seasoning mix.


Shrimp and Coconut Soup


  • 1 tablespoons olive oil
  • 8 ounces medium shrimp, thawed, peeled and deveined
  • 2 1/2 teaspoons curry powder, divided
  • 1/4 cup thinly sliced shallots
  • 32 ounces reduced-sodium chicken broth
  • 1 tablespoon complete seasoning
  • 4 ounces angel hair pasta, broken into 2-inch pieces
  • 1 cup corn kernels
  • 1 (13 1/2 ounce) cans unsweetened coconut milk
  • 2 tablespoons snipped chives, plus additional chives, for garnish


Heat half the oil over medium-high heat until just shimmering. Season the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; remove to a plate.

Reduce heat to medium and add remaining oil, curry powder and shallots to pan; cook until shallots begin to soften, about a minute.  Stir in broth and season with the complete seasoning.  Bring to a boil and stir in the pasta and corn.  Cook until the pasta is al dente, about 4 minutes.

Stir in the reserved shrimp, coconut milk and chives; heat through.

Garnish with additional chives.