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
