Olive Lane Culinary - Archives

This is one of my favorite dishes I created while at Johnson & Wales University. It was an assignment during my Athletic Performance Cuisine class where we had to create recipes for various athletes and their nutritional needs. I have adjusted the recipe and ingredient amounts for the average person.

One of the best things about culinary school was getting to cook with incredible ingredients, and try so many things. We would have the best meals from everyone’s different dishes. I so badly wanted to finish this off that night, but my Chef enjoyed it so much he packaged up the rest and took it home for his wife. Apparently he liked it too.

As with most of my dishes, feel free to adjust the spice level and swap out some vegetables of your liking; some baby bok choy would be delicious in this soup, and you can even omit the rice if you so choose to do so.

Spicy Thai Coconut Soup


  • 1 Pound Large Shrimp, cleaned, deveined, shells removed and set aside
  • 2 Large Chicken breast, boneless, skinless
  • 1/3 Cup Mushrooms, crimini or shitake, sliced 1/8 inch
  • ¼ Cup Carrots, julienned
  • ¼ Cup Zucchini, julienned
  • 2 Tbs Olive Oil
  • 2 Tbs Ginger, grated
  • 3 Cloves Garlic, grated
  • 1 Lime – zest (set aside), juice of one lime
  • 4 Medium Thai Chili Peppers, sliced (remove seeds for less spice), reserve 2 Tbs
  • 6 Cups Stock; seafood, chicken, or vegetable
  • ½ Cup Rice, white, basmati, uncooked
  • 2 Cans Coconut Milk*
  • 1 tsp Pink Himalayan or Kosher Salt
  • 3 Tbs Cilantro, leaves torn
  • 2 Tbs scallions, sliced on the diagonal

Method of Preparation:

  1.  Gather all ingredients and equipment.
  2.  Clean, devein shrimp, and save shells. Set aside cleaned shrimp
  3.  Slice chicken breast into thin strips and set aside.
  4.  Clean mushrooms, and slice thin and set aside.
  5.  Wash carrots and zucchini, julienne, and set aside.
  6.  In a high sided sauté pan heat oil over medium heat.
  7.  Add shrimp shells and cook for five minutes.
  8. Add in ginger, garlic, lime, and Thai chili pepper(s) and cook for an additional 2 minutes.
  9. Add stock and simmer for 15 minutes over low heat.
  10. Strain stock and discard any solids.
  11. Return stock to pan and bring to a boil.
  12. Add salt, mushrooms, carrots, and zucchini and cook for one minute, remove and set aside
  13. Add rice, cover pan and cook for 15 minutes or until tender.
  14. Stir in coconut milk and mix until incorporated and all solids have dissolved.
  15. Turn heat to medium low, add in chicken, and shrimp. Cook for 3-5 minutes or until proteins are cooked throughout.
  16. Return the vegetables to the pan and stir well.
  17. Check for seasoning and adjust if needed.
  18. Serve in a bowl with a slice of lime fresh Thai chili pepper(s), torn cilantro, and sliced scallions.
  19. Hold at 135° or warmer.

*Chef’s note: full fat coconut lends a creamier consistency; I have not tried this with light coconut milk)