Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the curry paste and fish sauce are gluten-free - often fish sauce contains soy sauce, which is not gluten-free.


"Only the pure of heart can make a good soup."
-Ludwig van Beethoven

The refrigerator light goes on...

Bottled Asian sauces are quite high in sodium. Check the label carefully. Fish sauce is listed as containing about 1,400 mg of sodium per tablespoon by the USDA. The bottle in my fridge, Thai Kitchen Fish Sauce, is 690 mg but I have seen sauces with over 2,000 mg of sodium per serving. The same applies for the red curry paste. Check the label and shop around a bit.

It is key to finely mince the ginger. Take your time and get the minced bits as small as possible so that they cook evenly and you are not biting down on a large piece of ginger.


Thai Coconut Soup with Shrimp

Servings: 2 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently. Serve with Low Sodium Jasmine Rice

Thai Coconut Soup with Shrimp recipe from Dr. Gourmet


  • 1 Tbsp sesame oil
  • 1 Tbsp fresh ginger (peeled and finely minced)
  • 2 large green onions (sliced crosswise)
  • 4 ounces shiitake mushroom caps (thinly sliced)
  • 2 cups no salt added vegetable stock
  • 1 15 ounce can light coconut milk
  • 1 large stalk lemongrass
  • 2 tsp red curry paste
  • 2 tsp fish sauce
  • 8 ounces shrimp (peeled and deveined)
  • 2 Tbsp cilantro (coarsely chopped)

Place the sesame oil in a medium sauce pan over medium heat.

Add the minced ginger and cook slowly for about 2 minutes.

Add the white part of the green onions and cook for another minute.

Add the sliced mushrooms and cook for about 3 minutes.

Add the vegetable stock, coconut milk, curry paste and fish sauce. Stir well.

Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.

Reduce the heat to medium low so that the soup is barely simmering.

Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)

Add the shrimp and the green part of the green onions.

Cook for about 5 minutes until the shrimp are done.

Remove the lemongrass and discard.

Serve over rice then top with cilantro.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 300 Calories from Fat 162
% Daily Value
Total Fat 18g 23%
    Saturated Fat 10g 52%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 185mg 61%
Sodium 720mg 31%
Total Carbohydrates 10g 4%
    Dietary Fiber 3g 10%
    Sugars 2g
Protein 27g
Vitamin A 0% Vitamin C 6%
Calcium 8% Iron 17%
Vitamin K 60mcg Potassium 700mg