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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.

Ingredients

Scale

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

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