Easy Thai Shrimp Soup Recipe

Introduction

This Easy Thai Shrimp Soup brings together fragrant coconut milk, zesty lime, and tender shrimp in a comforting, flavorful broth. Perfect for a quick dinner, it’s a delightful way to enjoy Southeast Asian flavors at home.

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 with 1 1/2 cups water, cook the basmati rice according to the package instructions. Once cooked, set it aside.
2. Step 2: Season the shrimp with kosher salt and freshly ground black pepper to taste.
3. Step 3: Melt the unsalted 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 to 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 they become tender, about 3 to 4 minutes.
5. Step 5: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook until fragrant, about 2 minutes.
6. Step 6: Pour in the coconut milk and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer until slightly thickened, about 8 to 10 minutes.
7. Step 7: Stir in the cooked rice, shrimp, freshly squeezed lime juice, and chopped cilantro. Mix gently to combine all the flavors.
8. Step 8: Serve the soup immediately while hot, garnished with extra cilantro if desired.

Tips & Variations

• For a spicier kick, add a sliced fresh chili or a pinch of chili flakes with the curry paste.
• Substitute shrimp with cooked chicken or tofu for a different protein option.
• Use jasmine rice instead of basmati for a more authentic Thai touch.
• Garnish with chopped peanuts or a drizzle of fish sauce for added texture and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. Avoid boiling again to preserve the texture of the shrimp and prevent the coconut milk from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this soup?

Yes, frozen shrimp works well. Just thaw them completely before cooking and pat dry to remove excess moisture for the best results.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your curry paste and vegetable stock do not contain gluten. Always check labels to be sure.

Easy Thai Shrimp Soup Recipe

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★★★★★

5 from 104 reviews

This Easy Thai Shrimp Soup combines the rich flavors of red curry paste, creamy coconut milk, and fresh lime juice with tender shrimp and basmati rice for a comforting and vibrant dish that’s perfect for any occasion.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice

• 1 cup basmati rice

Shrimp

• 1 pound medium shrimp (peeled and deveined)
• Kosher salt and freshly ground black pepper (to taste)

Soup Base

• 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. Cook the Rice: In a large saucepan, bring 1 1/2 cups of water to a boil and cook the basmati rice according to the 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: Melt the unsalted butter in a large stockpot or Dutch oven over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn pink and are opaque, about 2-3 minutes. Remove the shrimp from the pot and set aside.
4. Sauté Vegetables: In the same pot, add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are tender and softened, approximately 3-4 minutes.
5. Add Aromatics and Curry Paste: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook, stirring frequently, until fragrant, about 2 minutes.
6. Add Liquids and Simmer: Pour in the coconut milk and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer gently until the soup slightly thickens, about 8-10 minutes.
7. Combine and Finish: Stir the cooked rice, shrimp, freshly squeezed lime juice, and chopped cilantro leaves into the soup. Mix well to combine the flavors evenly.
8. Serve: Serve the soup immediately while hot, garnished with additional cilantro if desired for extra freshness.

Notes

• Use medium shrimp for a good balance of size and tenderness.
• Adjust the amount of red curry paste according to your spice preference.
• Basmati rice is preferred for its fluffy texture and fragrance.
• For a richer soup, you can add a splash of fish sauce if not keeping vegetarian.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent curdling of the coconut milk.

Keywords: Thai shrimp soup, coconut curry soup, easy Thai recipe, shrimp curry soup, quick soup recipe