Skip the takeout and make this Thai Shrimp Soup at home, it’s incredibly easy, bursting with flavor, and much healthier!
Loaded with juicy shrimp, fragrant Thai spices, and creamy coconut milk, this soup comes together in no time. Perfect for when you’re craving something warm, comforting, and delicious — without all the extra calories or cost of takeout. Give it a try and bring those amazing Thai flavors straight to your kitchen!.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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1 cup basmati rice
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1 pound medium shrimp, peeled and deveined
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons unsalted butter
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1 onion, diced
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1 red bell pepper, diced
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2 tablespoons red curry paste
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1 (13.5-ounce) can coconut milk
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3 cups vegetable stock
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2 tablespoons freshly squeezed lime juice
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2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Season shrimp with salt and pepper, to taste.
- Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
- Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
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