Launch Modal

close x

Stay connected with Kings!

Sign up today for our newsletter and receive

$10 off your next purchase of $75 or more*

When you're connected to Kings, you're connected to the latest
promotions and products, events, recipes, and special offers.

Sign Up

Available to new email subscribers only.

Thai Shrimp Chowder

15 minutes


Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5


Thai Shrimp Chowder


2 Tablespoons Canola Oil
2 Small Leeks, trimmed & julienned (whites only)
1 Lemon Grass Stalk, trimmed & chopped
2 Tablespoons Ginger, minced
1 Teaspoon Garlic, minced
2 Tablespoons Granulated Sugar
1/2 Teaspoon Thai Curry Paste (or chili with garlic)
1 Can (14 Ounces) KINGS Diced Tomatoes
1 1/2 Cups Fish Stock or Chicken Stock
1  Can (14 Ounces) Coconut Milk
1/4  Cup Lite Soy Sauce
1/2 Pound Mexican White Shrimp, peeled & split
Cilantro, chopped
Juice of One Lime 
Prepared Jasmine Rice


1. Prepare the vegetables as described above.

2. Heat the oil in a 4-5 quart soup pot.

3. Sauté the leeks, ginger, lemon grass and garlic for 2-3 minutes.

4. Add the sugar and chili paste and cook for 1 minute.

5. Add the tomatoes, stock, coconut milk and soy sauce and bring to a boil.

6. Reduce the heat and add shrimp. Cover and simmer for 6-8 minutes.

7. Remove the lid and add the chopped cilantro. Drizzle with lime juice. Serve over jasmine rice.