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.
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
Finishing Touches
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- 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.
- Season the Shrimp: Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper to taste, ensuring they are evenly coated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
