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–+ servings
Thai Shrimp Soup

Delicious Thai Shrimp Soup Ready in Just 30 Minutes

This Thai Shrimp Soup is a comforting blend of shrimp, coconut milk, and red curry paste, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Basmati Rice Can substitute with jasmine rice or quinoa.
  • 1 lb Medium Shrimp Peeled and deveined.
  • 2 cups Vegetable Stock Can use chicken stock.
  • 1 can Coconut Milk Full-fat recommended for richness.
For the Aromatics
  • 2 tbsp Unsalted Butter Can replace with olive oil.
  • 1 medium Onion Shallots are a milder substitute.
  • 1 medium Red Bell Pepper Can substitute with green bell pepper.
  • 3 cloves Garlic Freshly minced preferred.
  • 1 tbsp Fresh Ginger Can use ground ginger if necessary.
For the Seasoning
  • to taste Kosher Salt
  • to taste Black Pepper
  • 3 tbsp Red Curry Paste Brands like Mae Ploy or Thai Kitchen recommended.
For Garnishing
  • 1/4 cup Fresh Cilantro Leaves Can substitute with green onions or parsley.
  • 2 tbsp Fresh Lime Juice Lemon juice can be a good alternative.

Equipment

  • Medium Saucepan
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 1.5 cups of water to a boil. Add 1 cup of basmati rice, reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes, then fluff and set aside.
  2. Season the shrimp with kosher salt and black pepper. In a Dutch oven, melt 2 tbsp of butter over medium-high heat, add shrimp, and sauté for 2-3 minutes until pink. Remove and set aside.
  3. In the same pot, add diced onion and red bell pepper. Sauté for 3-4 minutes over medium heat until softened.
  4. Stir in curry paste, minced garlic, and ginger, cooking for 2 minutes until fragrant.
  5. Pour in coconut milk and vegetable stock, bring to a gentle boil, reduce heat and simmer for 8-10 minutes.
  6. Add cooked rice, sautéed shrimp, lime juice, and cilantro to the pot, heat through for 2-3 minutes, then serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 22gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store any leftover soup in an airtight container in the fridge for up to 1-2 days. Do not freeze due to potential coconut milk separation.

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