Easy Thai Shrimp Soup

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

Easy Thai Shrimp Soup - Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a bit costly so this homemade coconut curry soup comes in very handy. And it tastes a million times better too.

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Easy Thai Shrimp Soup - Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Best of all, it’s so easy to make, and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip your usual Thai take-out and indulge in this budget-friendly version instead!

Easy Thai Shrimp Soup

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

Ingredients:

  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice and cilantro.
  7. Serve immediately.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 328.8 Calories from Fat 144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 12.3g 62%
Trans Fat 0g
Cholesterol 111.3mg 37%
Sodium 633.0mg 26%
Total Carbohydrate 34.8g 12%
Dietary Fiber 1.5g 6%
Sugars 6.0g
Protein 17.3g 35%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.