Easy Thai Shrimp Soup Recipe

Introduction

This Easy Thai Shrimp Soup is a flavorful and comforting dish inspired by classic Thai flavors. With tender shrimp, creamy coconut milk, and fragrant spices, it’s a quick meal that’s both satisfying and refreshing.

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

Instructions

1. Step 1: In a large saucepan, cook the basmati rice in 1 1/2 cups water according to the package instructions. Once cooked, set aside.
2. Step 2: Season the shrimp with kosher salt and freshly ground black pepper to taste.
3. Step 3: Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the shrimp and cook, stirring occasionally, until they turn pink, about 2–3 minutes. Remove the shrimp and set aside.
4. Step 4: In the same pot, add the diced onion and red bell pepper. Cook, stirring occasionally, until tender, about 3–4 minutes.
5. Step 5: Stir in the red curry paste, minced garlic, and grated ginger. Cook until fragrant, about 2 minutes.
6. Step 6: Add the coconut milk and vegetable stock to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer until slightly thickened, about 8–10 minutes.
7. Step 7: Stir in the cooked rice, shrimp, freshly squeezed lime juice, and chopped cilantro leaves.
8. Step 8: Serve the soup immediately while hot.

Tips & Variations

• For extra heat, add a sliced red chili or a pinch of cayenne pepper when cooking the curry paste.
• Swap basmati rice for jasmine rice for a more fragrant flavor.
• Use fresh lime juice for the best brightness instead of bottled.
• Add vegetables like snap peas or baby corn for more texture and color.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much when refrigerated, add a splash of water or vegetable stock while reheating to thin it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this soup?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the soup.

Is this soup spicy?

The soup has a milder heat from the red curry paste, but you can easily adjust the spice level by adding more curry paste or fresh chili peppers to suit your taste.

Easy Thai Shrimp Soup Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Easy Thai Shrimp Soup is a flavorful and comforting dish combining tender shrimp, fragrant red curry paste, creamy coconut milk, and fresh lime juice. Served over basmati rice and garnished with cilantro, it’s a perfect quick meal that brings vibrant Thai-inspired flavors to your table.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Soup

• 1 tablespoon 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
• Salt and freshly ground black pepper, to taste
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

For the Shrimp and Rice

• 1 cup basmati rice
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter

Instructions

1. Cook the Rice: In a large saucepan, combine 1 1/2 cups water and the basmati rice. Cook according to package instructions until tender, then set aside.
2. Season the Shrimp: Pat the shrimp dry, and season with kosher salt and freshly ground black pepper to taste.
3. Cook the Shrimp: In a large stockpot or Dutch oven, melt 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp and set aside.
4. Sauté Vegetables: In the same pot, add diced onion and red bell pepper. Cook, stirring occasionally, until softened and tender, about 3-4 minutes.
5. Add Aromatics and Curry Paste: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook until fragrant, about 2 minutes, stirring frequently to combine all flavors.
6. Add Liquids and Simmer: Pour in the coconut milk and vegetable stock. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer until slightly thickened, about 8-10 minutes.
7. Combine Ingredients: Stir the cooked basmati rice and cooked shrimp back into the soup. Mix in the freshly squeezed lime juice and chopped cilantro leaves.
8. Serve: Ladle the soup into bowls and serve immediately while hot, enjoying the vibrant blend of Thai flavors.

Notes

• Use fresh lime juice for the best citrus flavor.
• Adjust the amount of red curry paste based on your preferred spice level.
• For a richer soup, you can add an extra splash of coconut milk before serving.
• If you prefer, substitute medium shrimp with large shrimp or prawns.
• Leftover soup can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Keywords: Thai shrimp soup, coconut milk soup, Thai curry soup, easy Thai recipe, shrimp recipes