Easy Thai Shrimp Soup Recipe

Introduction

This Easy Thai Shrimp Soup offers a comforting blend of spicy, creamy, and tangy flavors that come together in a quick and satisfying meal. With tender shrimp, fragrant coconut milk, and vibrant red curry, it’s a perfect dish to enjoy any night of the week.

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 according to the package instructions using 1 1/2 cups of water. Once cooked, set the rice aside.
2. Step 2: Season the shrimp with kosher salt and freshly ground black pepper to taste.
3. Step 3: In a large stockpot or Dutch oven, melt the butter 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: Add the diced onion and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are 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: 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 8-10 minutes.
7. Step 7: Stir the cooked rice, shrimp, lime juice, and chopped cilantro into the soup until well combined.
8. Step 8: Serve the soup immediately, garnished with extra cilantro if desired.

Tips & Variations

• For extra heat, add a sliced fresh chili or a pinch of cayenne pepper along with the red curry paste.
• Swap basmati rice for jasmine rice for a more fragrant touch.
• Use chicken stock instead of vegetable stock for a richer flavor if you’re not keeping it vegetarian-friendly.
• Add thinly sliced mushrooms or baby spinach during the simmering step for extra veggies.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the coconut milk from separating. Stir occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works well. Just thaw completely and pat dry before seasoning and cooking to avoid excess moisture.

Is this soup spicy?

The red curry paste provides a mild to moderate heat, but you can adjust the spice level by adding more or less paste or including fresh chili peppers.

Easy Thai Shrimp Soup Recipe

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★★★★★

4.8 from 128 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This easy Thai Shrimp Soup is a comforting and flavorful dish featuring tender shrimp cooked in a rich coconut milk broth infused with red curry paste, garlic, and ginger. Served over fluffy basmati rice and brightened with fresh lime juice and cilantro, this soup brings authentic Thai flavors to your table with minimal effort.

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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

Finishing Touches

• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

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Instructions

1. Cook the Rice: In a large saucepan with 1 1/2 cups of water, cook the basmati rice according to the package instructions until tender. Once cooked, set aside.
2. Season the Shrimp: Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper to taste, ensuring they are evenly coated.
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 just cooked through, approximately 2 to 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 while stirring occasionally until the vegetables are tender and fragrant, about 3 to 4 minutes.
5. Add Aromatics and Curry Paste: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes, stirring constantly until the mixture is fragrant.
6. Simmer Soup Base: Pour in the coconut milk and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer gently until the soup slightly thickens, around 8 to 10 minutes.
7. Combine Ingredients: Add the cooked rice and shrimp back into the pot with the soup. Stir in the freshly squeezed lime juice and chopped cilantro leaves to enhance the freshness and brightness of the dish.
8. Serve: Ladle the hot soup into bowls and serve immediately to enjoy the harmonious blend of Thai flavors.

Notes

• For extra heat, consider adding a sliced fresh chili or a dash of chili flakes along with the curry paste.
• You can substitute medium shrimp with large shrimp or prawns if preferred.
• Use low-sodium vegetable stock to control the salt level in the soup.
• If you prefer a thicker soup, simmer it slightly longer or add a teaspoon of cornstarch dissolved in water to thicken.
• For a gluten-free version, ensure the red curry paste and vegetable stock are gluten-free.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai shrimp soup, coconut milk soup, red curry soup, easy Thai recipe, shrimp soup, gluten-free Thai soup