Quick Coconut Soup (Egg-Free)


Submitted by Nomad – Good soup, nice spice.  I altered this recipe from an old Cooking Light magazine, very easy.  I am not a big cilantro fan, so I don't always have it on hand.  I used fresh basil instead and it was fantastic! 


  • 2 t chopped peeled fresh ginger
  • 1 t fish sauce
  • 1/2 t minced garlic
  • 1/2 t grated lime rind (optional)
  • 1/4 t chile paste with garlic
  • 3 oz medium shrimp, peeled and deveined
  • 1 14.5 oz can chicken broth
  • 3/4 c light coconut milk (or skim the cream off of regular coconut milk and use the lighter liquid)
  • 1 T chopped green onion
  • 1.5 t chopped fresh cilantro (basil maybe)
  • 1/2 t fresh lime juice
  • 1/3 c hot cooked basmati rice

Combine the first 7 ingredients in a med saucepan, and bring mix to a boil.  Reduce heat, and simmer, uncovered, 10 min.
Remove from heat, stir in coconut milk, onions, chopped cilantro, and lime juice.  Spoon rice into a soup bowl, ladle soup over rice. 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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