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Easy Thai Shrimp Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/easy-thai-shrimp-soup-recipe/