Spicy coconut soup with shrimps

For this recipe, I got inspiration from a soup with curry and Sriracha created by Andong, link here. However, I modified this soup quite a bit: I add adjika (a Georgian spice) instead of curry.

I do not usually add the original chickpeas in Andong’s recipe, but I add bell pepper, or kale or even fresh salad when serving. Or no veggies at all.

For the protein I like the version with shrimp the best, but I sometimes replace it or add to it a boiled egg and even remaining fish from the night before.

Spicy coconut soup
Servings: 3
Cooking time: 10 min
Total time: 15 min
Difficulty: easy


  • vermicelli rice, 1 portion per serving
  • 1 shallot
  • 2 coves of garlic minced
  • 1 tsp of grated ginger
  • oil for frying
  • 100 ml of tomato paste or canned tomatoes
  • 1 tsp of curry powder and 1 tsp of sriracha (I replace this with the Georgian spices adjika)
  • vegetables (optional): can be bean sprouts, pepper, kale, fresh salad when serving etc.
  • 100 ml of coconut cream
  • 1-2 tsp of fish sauce
  • freshly squeezed lemon or lime
  • protein: shrimps, tofu, egg, fish etc.
  • 1 tsp of miso (optional)
  • oil for frying (can be any you prefer)


  1. In a bit of oil, start frying the chopped shallot, garlic and grated ginger until they are soft.
  2. Add the spices: in this case I added 2 tsp of adjika, but you can use curry and Sriracha paste to taste as well.
  3. Add the tomato paste and simmer for up to 1 min.
  4. Add 2-3 cups of water – this will serve 3 portions.
  5. Once it boils, you can add miso if you want more umami and protein. But this is fully optional. In case you add it, make sure to add less salt or none at the end.
  6. If you opt for any vegetables like pepper, carrots, chickpeas or kale, this is the moment to do it.
  7. Boil for 5 min or until your veggies have the desired consistency.
  8. At the end, add the shrimps, 1-2 tsp of fish sauce, a good squeeze of lemon and the coconut cream.
  9. Adjust the salt, if necessary, but do not boil it again (so that the coconut cream won’t curd).
  10. Serve it hot, on top of boiled bean noodles, cooked according to the instructions on the package. I avoid using rice noodles, since they stick a lot more. Usually I get soy noodles.
  11. You can add a boiled egg or some fresh salad or even some fish. Or more lemon juice. This soup is so versatile, spicy and creamy and very addictive.