w Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy schedules.
- Flavorful: The combination of red curry paste, ginger, and garlic provides a fragrant and spicy base.
- Versatile: Easily adaptable with your choice of protein or added vegetables.
- Comforting: The creamy coconut milk creates a rich and soothing broth.
Ingredients
- 1 cup basmati rice
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (13.5-ounce) can coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Rice: In a large saucepan, bring 1½ cups of water to a boil. Add the basmati rice, reduce heat to low, cover, and cook according to package instructions. Once done, set aside.
- Prepare the Shrimp: Season the shrimp with salt and pepper. In a large stockpot or Dutch oven, melt the butter over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and red bell pepper. Cook, stirring occasionally, until tender, approximately 3-4 minutes.
- Add Aromatics: Stir in the red curry paste, minced garlic, and grated ginger. Cook until fragrant, about 2 minutes.
- Simmer the Broth: Pour in the coconut milk and vegetable stock. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer until slightly thickened, about 8-10 minutes.
- Combine and Serve: Add the cooked rice, shrimp, freshly squeezed lime juice, and chopped cilantro to the pot. Stir to combine and heat through. Serve immediately.
Servings and Timing
- Yield: 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Alternatives: Substitute shrimp with chicken, tofu, or even fish like tilapia.
- Vegetable Additions: Enhance the soup by adding vegetables such as mushrooms, zucchini, or spinach.
- Spice Level: Adjust the heat by varying the amount of red curry paste or adding fresh chili peppers.
- Grain Options: Replace basmati rice with jasmine rice, brown rice, or rice noodles for a different texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: When reheating, add additional vegetable stock or water as needed, since the rice may absorb some of the broth. Warm gently over medium heat until heated through.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Thaw them overnight in the refrigerator or quickly under cold running water for about 5-10 minutes. Ensure they are thoroughly dried before cooking to prevent excess moisture.
Is it possible to substitute the shrimp with another protein?
Absolutely. This recipe works well with chicken, tofu, or even fish like tilapia. Adjust cooking times accordingly to ensure the protein is cooked through.
What type of red curry paste is recommended?
Brands like Mae Ploy and Thai Kitchen are popular choices. Mae Ploy offers a more authentic flavor but contains shrimp paste, while Thai Kitchen provides a milder heat and is more readily available in most grocery stores.
Can I make this soup vegetarian?
Yes, to make a vegetarian version, substitute the shrimp with tofu or additional vegetables and use vegetable stock. Ensure that the red curry paste you choose is free from animal products.
How can I adjust the spice level?
To reduce spiciness, use less red curry paste. For more heat, consider adding fresh chili peppers or a dash of chili flakes.
What can I serve alongside this soup?
Complementary dishes include Thai chicken thighs, vegetable spring rolls with peanut sauce, or chicken satay.
Is it okay to use light coconut milk?
While light coconut milk can be used to reduce fat content, using full-fat coconut milk will provide a richer and creamier broth.
Can I prepare this soup in advance?
Yes, you can prepare the soup in advance. However, it’s best to store the rice and soup separately to prevent the rice from absorbing too much broth. Combine them when reheating.
How do I prevent the shrimp from becoming overcooked?
Print
Easy Thai Shrimp Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Experience the bold flavors of Thailand with this Easy Thai Shrimp Soup! Made with juicy shrimp, aromatic red curry paste, coconut milk, and fresh herbs, this quick and comforting dish is perfect for a weeknight meal. Ready in just 30 minutes, it’s a delicious balance of spice, creaminess, and tangy lime.
Ingredients
- 1 cup basmati rice
- 1 lb medium shrimp, peeled and deveined
- Kosher salt and black pepper, to taste
- 2 tbsp unsalted butter
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz) can coconut milk
- 3 cups vegetable stock
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp fresh cilantro, chopped
Instructions
- Cook the Rice: In a large saucepan, bring 1½ cups of water to a boil. Add basmati rice, cover, and cook per package instructions. Set aside.
- Prepare the Shrimp: Season shrimp with salt and pepper. Melt butter in a Dutch oven over medium-high heat. Cook shrimp for 2-3 minutes until pink. Remove and set aside.
- Sauté the Vegetables: In the same pot, cook onion and red bell pepper for 3-4 minutes until tender.
- Add Aromatics: Stir in red curry paste, garlic, and ginger. Cook for 2 minutes until fragrant.
- Simmer the Broth: Pour in coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Combine & Serve: Add cooked rice, shrimp, lime juice, and cilantro. Stir to combine and heat through. Serve immediately.
Notes
- Protein Swap: Replace shrimp with chicken, tofu, or white fish.
- Vegetable Additions: Try mushrooms, zucchini, or spinach for extra nutrients.
- Adjust Spice: Reduce or increase red curry paste to control heat.
- Storage: Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
