Easy Thai Shrimp Soup
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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. But ordering take-out has been getting a bit costly so this homemade coconut curry soup comes in very handy, especially during the cold, winter months. And the leftovers taste a million times better too.
Best of all, it’s so easy to make and it doesn’t require ingredients that are hard to find. Here’s what you’ll need:
- basmati rice
- medium shrimp
- butter
- onion
- red bell pepper
- red curry paste (green curry paste can also be used here)
- garlic
- ginger
- unsweetened coconut milk
- vegetable stock
- lime juice
- cilantro
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.
TOOLS FOR THIS RECIPE
CAN I SUBSTITUTE THE SHRIMP FOR CHICKEN?
Yes! Chicken is a great swap for the shrimp, and you can sub chicken stock for the vegetable stock as well.
WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?
I personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great, and more readily available at most grocery stores.
Easy Thai Shrimp Soup
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 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 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.
Did you make this recipe?
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This shrimp soup is awesome! The whole family loved it! Thank you.
This is a keeper. I made two changes that, in my opinion, improved the experience. First, I substituted 8 oz. of mahi mahi for half (8 oz.) of the shrimp. I cut the fish into bite-sized chunks before searing in the Dutch oven prior to the shrimp.
Second, I reduced the vegetable stock and coconut milk in a separate saucepan while cooking the fish, shrimp and veggies. This not only preserved the texture of the veggies, but cut the cooking time in half. I combined everything and simmered for 5 minutes to get everything “involved” before serving.
This is very authentic tasting! I’ve only been to Thailand a couple times but eating this reminded me of being there!
Wow and wow. My husband said it was better than any restaurant!
Few modifications:
Added 2 small thin sliced carrots and sauteed
Used less red curry, 1.5 Tbsp
Added a small roasted diced potato
Added 2+ cups chopped spinach
Chicken stock as that is what I had on hand
Immersion blended the onion/pepper/coconut milk to thicken
Awesome recipe and will make again.
Made this. Delicious and easy!
New family favorite! Easy to make and very flavorful.
Is there a substitution for the coconut milk as one of my family members is allergic? Thank you and your recipes are fantastic!
Can this be made ahead of time?
This is SO good! The whole family loved it. I will definitely make it again. I used half the amount of red curry as recommended by another review and it was just right for us.
Yum! So good and so easy! I pureed the soup before the rice and shrimp were added in. I’ll definitely make this again.
I have made this soup twice and each time its delicious . This time I added snap peas and half a stock of celery . A tasty meal in a bowl . A couple of toasted nan bread and what else could you need! Great recipe
Spicy and Delicious!! A must try!! Keeper recipe!!
This is a family favorite! I made this at our family reunion. It was a hit! Your recipes are my go to favorites. Thackeray you SO much!
Very good but VERY spicy! I would use only 1 (or even 1/2) tablespoon of the red curry paste. I added more vegee broth and rice to temper the spice.
So good! I too used seafood stock since I had some homemade in freezer. I also added diced celery, carrots and spinach because I love extra vegetables. I will make it again.
Thank you.
This was really good! I added another 1/2 T of the red curry paste and added some fresh basil leaves. I didn’t have Thai basil but the Italian basil was a good substitute. I also added some diced potatoes. Our local Thai restaurant adds potatoes so I threw some in
This soup was amazingly delicious!! Perfect for this cold chilly day here in NY. Thank you ❤️
I’m wondering how many days I can keep this refrigerated?
Hi, has anyone made with brown basmati rice? Wondered if flavor would be much different. Saw comments on rice noodles below; though nothing on rice varieties. Thanks
Made this so many times. Just made with chicken breast instead of shrimp for the first time. Sooo good.
Mmmm, that first bite is unforgettable – I had to say it out loud: DAMN! Sooo good.
I added tofu for extra protein and kept the rice separate. I also made stock out of the shrimp peels and heads, instead of using vegetable broth. And just so you know, Mae Ploy red curry paste has some kick, so try some before you think about adding more in for extra flavor, like I did. Yellow curry paste has less heat, and I’ve seen some comments that Thai Kitchen brand red has almost no heat at all :D, in case you don’t want the heat.
Looks wonderful but I won’t eat it all. Can you freeze this?
Made this, and it was damn delicious. My family loved it! Will definitely be making it again and again!
Look delicious I can’t wait to try. It’s so hard to find shrimp recipes thank you for sharing. I appreciate this recipe Amen God bless
Made this!! Better than some restaurants I’ve been too. Well worth the effort, so delicious!
Added some mushrooms. *chef kiss* Amazing
I have both shrimp and scallops in the freezer. Do you think I could use BOTH in this soup? If so, do you recommend any adjustments to the recipe?
Made this tonight. We like spicy, so we kicked it up some, but I’m sure it would have been just as delicious as written. Definitely a keeper recipe.
Loved this recipe.. Made it 3 times. The last time I added some sliced mushrooms and spinach (because I had them) and it was fantastic!
Delicious, but . . . If you don’t consume all the soup the first time, any remaining rice will bloat absorbing the broth, and the red peppers, when reheated, will lose their integrity.
Would recommend a slight change to the recipe encouraging folks to add only as much rice as will be consumed at that sitting. Not sure how to handle the red pepper issue.
I don’t usually leave a review on recipes because usually I just want to sit and enjoy the meal so I tend to forget. I hadto take minute to say that just as is, this is damn delicious. I will do some add ons next time as others have suggested but just as written it certainly doesn’t disappoint.
Does anyone have the nutrition information for this recipe? I’ve made it before and loved it, but I’m diabetic now and need the nutrition information.
MyFitnessPal will let you “build a recipe” and then you can log it as serving. There’s also a really good chance that someone has already created the recipe too. They’ve recently put a bunch of their better functions behind a pay wall but if your need to track all aspects of your diet is important enough it may be worth it? Hope this helps!
Easy to prepare. DELICIOUS!! Made it for the first time 2 weeks ago. Couldn’t wait have it again. Will be having it tonight
Excellent recipe! Comes together quickly and is absolutely delicious. I’ve made it as it is written and also with chicken and chicken stock.
This is my second time making this soup and it tastes better than I remember. So easy!! The freshness of the broth, vegetables, lime juice along with fresh parsley instead of cilantro, has made this a keeper to make every over and over during those cooler months!!
Wow – great recipe. Shared this with friends – they thought I’d brought it from a restaurant.
Very easy to make. I used a more expensive red curry paste – worth it.
I used a mixture of fish and prawns.
Super easy, affordable ingredients, delicious flavor. Broth is spicy and buttery!
OMG best soup ever and fast!! I added yellow and red bell pepper, a tad more salt and 1 tsp of onion powder it was out of this world. Definitely making this a winter staple. Please try it.❤️
I swapped out the red curry paste for yellow and the yellow bellpepper for a green just because it’s what I had on hand. But WOW! Sooooo yummy, tastes like restaurant quality soup!
Yum! The whole family loved it
Delicious and easy to make!
I’ve made this several times now. I use a 13oz can of lite coconut milk. I also add another tablespoon of curry and a cup more rice. I like it like a Thai gumbo. It’s excellent. Thanks
Amazing! I substituted rice for rice vermicelli (pre-soaked in water)…
This will be my go-to recipe now!
This was so easy to make and absolutely restaurant calibre! I added tofu, broccoli, green beans and a few carrots -also a couple chopped thai chilis. Topped with chopped green onion and bean sprouts.It was hot and spicy and absolutely delicious. thanks for this recipe!!
Very easy to follow recipe and the food was amazing!
Good soup, and very flexible with changes. Have made many times as is, and have added things to it based on what is in my fridge. I will add whatever veggies are in my fridge that need to be used up, they have all tasted fine. I eat it without the rice, hubby likes it with the rice. I add a splash of fish sauce, I’ve added peanut butter before, hard boiled eggs too. Its a flexible start, and is accommodating. I come back to this recipe often!
Love this soup. I
Put a tbl of fish sauce, and a extra tbl spoon of curry paste. Added a good pinch of fresh chopped Basil
I added sriracha, about a tablespoon, added a chicken bouillon cube, one more teaspoon of red curry paste. It turned out fabulous. If you use the added ingredients, use small amounts to your individual taste. Believe after low heat simmer, it got nice and thick. Loved this recipe
The soup was delicious. I used Green curry paste, because I couldn’t find red at the store.
Easy and delicious. Made the recipe as written and loved it. This goes into our regular soup rotation. Thank you!!
Delicious recipe, have made it a few times now! I use frozen cauliflower rice cooked in the microwave, to make it healthier and slightly easier. I do add a little fish sauce, extra coconut cream, and extra veggies like mushrooms, zucchini, a little tomato, green onions, and I double the recipe. I save shrimp shells in the freezer to make stock, and sometimes make my own chicken bone broth as well. I also like to add chicken to make it more meaty without using as many shrimp. The flavor is amazing, and like any great soup, this tastes even better the next day!
LOVE THIS – this recipe is so easy and absolutely fantastic. Just perfect – THANK YOU – this is the first recipe I have tried from this website and plan to make my way thru a lot of them.
Just wonderful flavors! I omitted rice for lower carbs. I added about 1/4 tsp Sriracha and a pinch of cayenne. Salt & pepper to taste. I cut each shrimp in 2 pieces. Was easier to eat and had more bites of shrimp per spoonful. I’ll definitely make this again.
Thanks for a great recipe!
What an exquisite soup this is! I felt I was sitting down to eat in a famous New York restaurant, surrounded by waiters in tuxedos.
I made my own broth first, as others did, and I used the shrimp shells along with chicken bones, for a several hour simmer.
In the more-flavor department, I added a couple tablespoons chopped roasted tomatoes in EVOO, and that also imparted a deeper rosy shade to the base that was attractive.
At the end, your lime juice suggestion gave it the kiss of life.
Look at all the people who love your recipe, Chungah, and now I add another to your list of admirers.
Just inspired!
I have made this several times, and it is just so darn good! Very easy, easy to follow. You will find that this recipe will lend you to make it in different versions, as well! I make it with chicken too. Damn Delicious!
Delish! Easy, but there is simple prep involved. Hubby & I cook together so a task divided is half the time 😉 I doubled the recipe and added just a tad of buffalo sauce to give it a mild kick. Flavors are amazing!
So, adding my review to all these 5-stars and boy is this recipe worthy!! For anyone debating whether or not to try this recipe—the hype is real! I followed recipe as is except to sub chicken for the shrimp (had chicken on hand) and used chicken broth instead of vegetable. This is quintessential comfort food, wonderful flavors, very easy to make and easy to adapt to your taste. I did add more garlic because I love it. Made jasmine rice on the side and some vegetable spring rolls. Love, love, love and Thank You for the recipe.
I assumed I would like the soup; the ingredients were great. However, my neighbor does not like Thai food, so I did not tell her this was Thai soup. I asked her to try it, called it shrimp and rice soup. She loved it.
Packed with delicious flavor and super easy to make! I added fish sauce, some red pepper flakes, and bit more of the red curry paste. I also used a full carton of chicken broth instead of the veg broth and it was perfectly fine. I’m a fan of fresh ginger so I also a bit more. The fresh cilantro is a must! So yummy!!
OMG this soup was beyond delicious! I did realize after picking up the groceries that I only had about eight shrimp in the freezer, but I did have some frozen cooked chicken legs from Costco. So I thawed it, cut the meat off the bone, and did a rough big chunk dice. Then I realized after I started sauteing vegetables that the red curry paste I put in my basket while at Central Market was not here. Somehow it was left in my basket during checkout. But I did have gochujang and cumin. Last-minute alternatives made for a great dish! Since I’m low carb, I shredded/riced some cauliflower and roasted it in the oven for a bit. I did not add the cauliflower to the soup, just used it as a base for plating. This is a definite dish I will be making on the regular!
Delicious!
I didn’t have red curry so, I used curry powder. I added broccoli and carrots!!!!
Damn DELICIOUS!
I altered this recipe to my own taste but it’s also great just as it is. It’s pretty darn yummy.
OMG so yummy!! Followed recipe except Better than Bullion chicken instead of stock. Added 1Tbl fish sauce. Thank you for a great, favorable recipe!!
We 100% loooooved this quick, easy soup! Cold Sunday night: I have prawns, I have coconut milk, I have Thai red curry paste, I have chicken stock (and a few other things like ginger, garlic, red peppers in my crisper) googled Thai coconut prawn soup recipes, with my four MAIN ingredients in mind, and Damn Delicious delivered! Seriously? Come onnnnnnnn! This was so quick and easy to pull together. We couldn’t believe how flavour packed this dish was! I DID add fish sauce as others had mentioned – cause I have it and I like it – but OMGawsh……fantastic, rich, flavour bomb soup! YUMMMMM Thanks for the inspiration!
This is delicious. I didn’t have unsweetened coconut milk so mine was a little sweet but I added a bit more lime. I love trying new recipes and this one is a keeper.
Great soup! Loved it and it was super easy. Unfortunately I used frozen shrimp and that did not go well. Will try again with fresh shrimp.
Thanks for sharing
The meal was superb. Thank you for sharing. I will definitely make it again. I added Zucchini and green beans. This was mentioned in another review.
So good! Thanks for the recipe!
Amazing recipe! I added fresh basil with the cilantro and followed previous suggestions to only partially cook the shrimp. I used chicken broth vs veg broth and also added sliced mushrooms and more garlic because why not! So good!
Super easy to make and tastes delicious, no more take out for me. I spiced it up with Thai Chilies. So good!
Per my previous review, if using the already cooked Uncle Ben’s rice packets, use a HALF PACKET, not the whole packet. Delicious recipe.
Absolutely delicious…never had this in a restaurant with the rice in the soup but it was a winner. It was easy for me because I keep chopped onion, cilantro and garlic in the freezer. I also had a packet of Uncle Ben’s already cooked basmati rice which has the perfect packet amount to add to the soup. Plus I had a tube of ginger paste so for me it was really super easy, otherwise I may not have considered it easy.
Great soup! Added 2 Tbsp fish sauce
This was great. Only thing I added was about 2 Tbsp of fish sauce.
Wow! Is this fantastic! Quick, easy and so delicious. Definitely a keeper and a sharer! Thank you.
I absolutely love this recipe,I have made it several times
This is a great recipe. I’ve made it multiple times and it consistently tastes great! Authentic Thai soup.
Excellent Soup! I realized I didn’t have coconut milk, so I used almond milk instead and then pinched some coconut flakes that I had (which melted) and it still tasted so great. This is a quick and easy recipe that is absolutely delicious!
I make this more for the broth, as I drink this at my desk and sometimes even for breakfast!!!
This has become one of our family favorites. My son (9 yrs old) loves to help in the kitchen, and this has become his dish. Thanks for sharing!
I’ve been determined to replicate the shrimp soup from a local Thai restaurant for YEARS! This is so close that I almost jokingly asked him if it was the recipe he uses!
Omitted the rice and added enoki mushrooms. Swapped out the red bell pepper for thai chilli (we like it spicy!), and used green onion instead of regular onion (what I had on hand). Also added some sirracha and finally some brown sugar to give it a little something sweet to balance it all out.
I don’t cook, but I’m learning. I folliwed this recipe and my family was super impressed. VERY easy and delicious
Wonderful recipe, I’ve made the soup several times. Can I freeze leftovers?
I’d like to know if the leftovers can be frozen too….
Likely not if you use shrimp in it. I’d make the broth, freeze that then add shrimp when serving.
Easy to put together and so delicious. Definitely a keeper. I have made it several times. Although very delicious the way the recipe is written I might start adding more vegetables like others have suggested.
This was delicious! I’ve never made homemade curry, and I will be making this again. Thank you!
Super easy to make and very tasty!
SO easy fast and insanely tasty! I totally forgot to make the rice…didn’t miss it. It was s big hit!
Subbed in Salmon, added mushrooms (cause I had them), a 1/4 Jalapeno pepper, and it was EPIC!
Tried it and it turned out delicious.
Absolutely amazing -both gourmet and comfort food at the same time! Restaurant grade. I fell in love with this recipe.
And so easy to put together. I love curry, I love shrimp I love to cook with coconut milk. So this soup was invented for me.
I made the vegetable broth myself it took me 25 minutes.
I put less lime juice though just half.
This was sooo good! I had a hankering for some Thai last week and this was pretty easy and delicious. After reading reviews, I decided to double the garlic and coconut milk and halved the onion. I also added sliced mushrooms at the same time I added the other vegetables. I also added some bamboo shoots while simmering. At the end, I adjusted the flavor with salt, pepper, and Sriracha. Definitely a keeper! My extremely picky kids even ate it. They didn’t love it, but they ate it, so that’s a huge win!
Delicious! Might use regular (vs. unsweetened) coconut milk next time. Instapot rice makes it really easy. Definitely putting this in the rotation.
Could I use chicken stock instead of vegetable stock?
Can I use chicken instead of shrimp?
I love all of your recipes, but being Asian this so damn good. I make you recipe and sometime change the meat and even switch between rice and noodles. Your recipe is so Damn versital. Please keep coming with new recipes, because in my book YOU ROCK!!
PS How about recipe for Dutch Indonesian Korketten and dissolves please!! ❤❤
wow- I was tired of all soup recipes and found this !!! its just great
Easy & fabulously delicious!
Wow, really deliscious soep. Tastes similar like Tom ka kai.
This is so delicious! it’s quick and easy and will definitely be making this again 🙂
This soup was really delicious I will definitely make this again and again. Thank you so much dear lady!
Easy and full of flavor, we had seconds, perfect for a cold day!
Scrumptious! OMG! It could not have been better in any authentic restaurant. Whenever I desire this, gotta make it myself. Thank you!
Scrumptious! OMG! It could not have been better than any authentic restaurant. Thank you!
This is so good!! I’ve made this a few times for my boyfriend and I and we both love it. Sometimes I’ll use chicken if I don’t have any shrimp on hand and it tastes amazing that way too!
Definitely was “damn delicious!” 😉 I added more veggies, like Bella mushrooms and bokChoy. My whole family loved it, Will definitely make it again
How spicy is this? I love Thai food, but my husband can’t handle much heat. I have never experimented with curry at home, so I don’t really have a context for what 2 tablespoons does!
It’s not that spicy. You can also mess with the ratios of curry and use less spicy curry if you want. Or just use a little less than called for. I can’t take a whole lot of heat either, and I love it.
Excellente et facile à faire.
WOW… great flavor! An amazing unique treat! This easily makes my top 5 soup list! Thanks for sharing!
Very easy to make and super delicious!!
I’ve told all my friends about this! I used rice noodles instead of rice and just cooked them in the soup at the end. So great!
Our favorite family meal, however I add a touch of Red pepper flakes, and SWEETENED coconut milk and chicken broth has gotten better reviews around here. Give it a try.
So bored with my own cooking, never tried Thai before, so this was a stretch, for me. Really easy, really good! Wow, this is even good next day cold! In fact, next go around, will make, up to adding the last items (shrimp, cilantro, lime) and let the flavors “marry” till next day. That is if we can wait that long!
This is sooo good, and very easy to make. It’s going to be a regular from now on. Thanks!
Delicious and easy. I used two cans of coconut milk full fat to make it more creamy and instead of pre-made broth I just added billion and just a small amount of water. Also I used green curry paste because I prefer it to red. I didn’t have bell peppers so I used about three good sized jalapeños one of which I used as a topping at the end as well as basil and cilantro.
The amount of rice in the recipe was perfect.
Good ! I substituted rice noodles for rice.
I just made this and doubled the recipe. The entire pot is gone! My family loved it! The only thing I did different was add green onions and regular onions. I will be making this again soon. THIS WAS AMAZING!
Hi – Can I substitute the rice with pasta?
One reader used rice noodles. You can use anything you like. I dont have balsamic rice, so I’ll use what I have: white rice
Haven’t made this yet, but I’ve made a bunch of your other recipes and they are all GREAT!!!! Love this website. Ned
This was a huge hit for my family and I’ve made it twice now. The first time, my husband bought low fat coconut milk and it was ok but clearly not as creamy so I don’t recommend subbing that. It needed extra heat for me so I added some hot sauce and a bit of chili garlic sauce too. Really great soup and of course, even better flavor development overnight for a next day lunch!
Turned out perfect, I sautéed some spinach and added for spittle more texture. Also, cooked some seafood biscuits to go with it. Will definitely make again.
Delicious! Sooo good
My fave!!!
I add raw fish and cook it in the soup as an addition. I make the rice in a rice cooker and add it in heaps to the finished soup.
I’ve been doing this recipe for years and adore it! Always a hit! This time, I decided to cook the rice directly in the soup after the broth and coconut milk was added and let it all cook together for that 10 minutes time period – perfect! i always undercook the shrimp too so that they’re not overcooked by the time I serve the soup. My all-time favourite!
Damn delicious! Followed the recipe exactly, and hubby said, save that for sure. Perfect amount of spice!
Delicious
I add more shrimp and vegetables (zucchini, mushrooms,frozen peas) so more like a stew.
Wondering if I can pre make all except for shrimp, coriander, lime juice to be able to serve at dinner party with just a few minutes of prep. Thoughts? And thanks
i make crock pot Curry often and i am Lao/Thai i find it east to add the vegetables that take longer to cook. Potatoes, Bamboo,straw musroom ect, then flash add the rest 30m before you eat.
Super yummy and easy! I used green curry paste (all I had in the house) and I added mushrooms.
This Thai shrimp soup is sooooo easy to make. And tastes great. A couple tweaks on may end were.
I cooked the shrimp to 3/4 done, then put aside. I also added a total of 3 Tablespoons of the curry past, and 2 cans of coconut milk. When the soup was 2 minutes from completed I added a handful of fresh trimmed and raw green beans. Then once portioned I added the shrimp back to each bowl. The soup is to hot to eat for 2-3 minutes and the shrimp finish cooking.
This is going to become a household favorite, I can tell. Next time we plan to use chicken to just change it up.
Thanks Chungah for sharing your recipes.
Jeff
St. Thomas, Virgin Islands
This shrimp soup tastes amazing! It is one of my go to soup recipes and everyone who tries it loves it! I usually add more red curry paste than what the recipe calls for, but that could be because the red curry paste in Germany isn’t as strong as other places in the world. I very highly recommend this soup!
Didn’t have cilantro, so substituted with fresh mint, curry & parsley and put some extra butter for flavour. I can’t get enough of it. Absolutely delicious!!!
Love this recipe! I do everything the same except instead of rice I use noodles. Once i got comfortable with the recipe, I tried variations, by adding vegetables that I love, but adding vegetables, takes away from the flavor. So, I just stick with the original recipe (with noodles instead of rice). Love the bold flavors that way. The shrimp, curry, and ginger are undoubtedly the stars of this soup! The lime and cilantro are just next level! Definitely a comforting meal. Not too filling unless you have double or triple the serving (which is hard not to do!).
Was outstanding. Only thing I changed was to add a touch of sugar. Seemed like the flavor profile needed it. Love the ease of prep.
Made it. Loved it. Quick, easy, and amazing flavors.
perfect very intensive taste, I did yesterday evening, it was excellent. thank you
I love Thai food and can’t wait to try based on all the positive reviews. There is one question I have that I don’t recall coming across…how much soup is in one serving? I am wanting to enter this dish into the recipe builder on my Weight Watchers account and that is the only bit of information missing.
Very good I did add little spice to make spicer and a can of corn for more texture. And I just added the uncooked rice to it instead of cooking first and it cooked just fine in the broth.
This soup was just okay. I will make it again but will double the amount of red curry paste and ginger. Will also not dice the vegetables. They are too small. I will cut them in chunks so the soup will have more body. All in all it was a good base just needs a little work. I also will add mushrooms and shredded carrot.
Easy, yummy & a hit with my family!!
Made it! So good went heavy on shrimp… no regrets! Thanks for the recipe
I never written any comment on pinterest but i thought i should let you know that I made this for dinner, it was so….. good. I added the shrimp for 1 serving and keep rice on the side. I am keep the leftover soup in the fridge and I’m thinking of just reheating it with zucchini and shrimp for my next meal. Thank you so much for sharing your recipe..
Made this last night, but not as a soup. Left out the veggie broth and doubled the red curry amount and garlic. It was delish and a big hit.
Super easy and fast. Always a hit at our house!
This was delicious! I used 2 cups of seafood broth and 2 cups of vegetable broth. I used another scoop of red curry paste to even it out. I also added mushrooms, shredded carrots, and a diced sweet potato(already cooked) at the end. I also served with a jalapeno and it was sooo good! I will be making this again.
This was an easy to make dish and proved very popular!! Thank you.
Absolutely delicious! I had to sub coconut cream because I didn’t have coconut milk. I also added a little crushed red pepper after first taste, per my family’s request for a little touch of “heat”. Other than that…a true family keeper. Everyone ate 2 helpings.
OK… so twice as much curry…about a 1/4 of a cup less stock and 2Teaspoons of Sugar…Cook it twice as long. Then you got some Lovininthe Pot!!! ❤❤
This was awesome!!! I added an extra tablespoon of curry paste and left out lime (didn’t have any.) I also didn’t cook shrimp first, just added near the end so they didn’t overcook. Definitely a keeper, and I’m not even a soup person!
I was craving a nice hearty, spicy soup tonight. Subbed leftover chicken for shrimp and orange pepper for red since I decided not to shop! Hit the spot for sure.
love love LOVE this soup!
I served it to a few friends and they all said it was the best they had ever had!!!
The only thing I changed was to cook the shrimp [with shells on] in the soup at the end . I find the shells add a lot of flavour and they make the soup a bit more interactive 😀
This was amazing! I added extra lime juice, substituted green curry for the red and added a minced jalapeño. We’ll be making this again!
You provided serving size but is that half a cup? 1 cup? How much exactly?
We (hubby and I) absolutely love this soup!
Made this about 12 times! It’s probably my favorite.
So fresh and tasty. The lime juice, ginger and cilantro really adds the freshness.
I do add double of the liquids as I like my soup to be soupy.
Thank you, I would have this daily 🙂
I felt the flavor fell a bit short, I added 3 table spoons of a Thai peanut sauce I really enjoy and I feel like it filled out the flavor a bit. Otherwise I really enjoyed it.
Love this recipe! I removed the red peppers as I’m just not a fan of them, left everything else as is. When reheating I have done it in increments while stirring and the shrimp don’t seem to be *too* overcooked. I plan to make a similar recipe with shredded chicken for my husband, as he isn’t a huge shrimp person.
The soup was delicious, definitely making again and even adding pea pods. Love a lot of the recipes and this one does not disappoint!!
So completely amazing! I, like others, upped the garlic, ginger, and curry paste, added sriracha, brown sugar, and a touch of honey, and increased the cilantro.
Question: I have so many leftovers! I’m worried about how best to reheat it without absolutely ruining the shrimp. Or at least minimizing the damage. What would you suggest?
Kennedy, you can reheat on the stovetop or in the microwave but with either method, the shrimp will get overcooked. Unfortunately, that’s part of the collateral damage but it should still taste great! 🙂
If you cook your shrimp as I do at the end in the soup you can add just enough for the meal you are serving it for . I suggest trying it with shell on shrimp as well ! It adds flavour 🙂
Take the shrimp out, reheat the rest of the soupmand when it’s hot add the shrimp back in will help keep the shrimp from over cooking.
Wonderful! Great flavor and easy to make. Kudos!!
Sooooooo good! I made this exactly as directed. In winter I do “Soupy Sunday” where I serve homemade soup and crusty bread while we watch pro football or collegiate basketball. I gave this one a test drive tonight because I happened to have all the ingredients on hand. It’s a winner. Go Birds! Go SJU!
This is delicious. I love how simple and quick it is to make. I threw in about half a bag of frozen peas. I will be making this often this fall and winte.
I have not yet cooked it, but it looks amazing and I’m super excited to try it! I was just wondering at what point do I add the vegetable stock?
Please refer to step #4:
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.
This was a very good base soup but it needed salt, pepper and a tablespoon or two of sugar to give it that extra flavor. I might thicken it with a little cornstarch next time, too. Overall quite good!
Yummy! I used a bit more coconut milk because it’s spicy! Loved it. Can you freeze it?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
It freezes well! We use rotisserie chicken in place of shrimp if we’re going to double for freezing.
This is absolutely amazing!
Could this be made in the slow cooker?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I made this last night with a few tweaks and it was awesome!. I did not cook the shrimp first. I added butter and olive oil to the pot, sauteed the onion and pepper, then added garlic and ginger (I used extra garlic and extra ginger). I used chicken stock instead since I had a carton open in my refrigerator. I had cooked medium grain rice (arroz blanco) leftovers from the day before, added that in, simmered for 10 minutes. Added in 1 pound of raw jumbo shrimp which cooked in the soup in about 4 minutes, added lime juice and extra cilantro. I topped each bowl with extra cilantro and extra lime wedges. It was awesome!
That sounds really good, Heather! Thanks for sharing your feedback with us.
What I changed:
1. used chicken stock instead of veggie stock. Made it myself, did not use canned.
2. Added carrots to the onion/pepper mix.
3. Added frozen sea cocktail mix + cooked frozen cold water shrimp.
4. Added 2 cubes of Knorr Culdo De Marisco (it is usually used in Mexican fish/seafood soups)
How I cooked it:
1. Placed frozen chicken thighs in a cold water, boiled, made a stock. Removed chicken, got rid of the bones.
2. While I was making stock, placed butter in a pan, fried onion, bell pepper and carrots (all at the same time)
3. Added red curry paste, stirred
4. Added 1 can of coconut milk, chicken stock, chicken meat from the stock, seafood (all at the same time)
5. Turned heat to low, let it simmer for 10 min.
Added cooked rice, cilantro and lime juice in each bowl.
It is awesome!
Thanks so much for sharing your feedback with us!
I would give it 4 stars, but I needed to add about 2-3 T of brown sugar and 2-3 T of Sriracha sauce to balance the flavors. I also added a couple of teaspoons of fish sauce. I used an immersion blender before adding the shrimp. Very good after a few tweaks.
Thank you Pam!
This looks good. Could I get the recipe?
Of course! The recipe can be found at the bottom of the blog post but you can also click on this link here.
It was pretty good. This was my first time making this recipe and overall I liked how easy it was to make and the base is really good. I felt the flavour fell short, next time I’d add more red curry paste and less veg stock and more coconut milk to get a more creamy soup base.
I added mushrooms and canned baby corn, it was nice to have additional veggies in the soup.
Next time I will also substitute rice noodles instead of rice just to see which is best.
I made this tonight and OMG it is sooooo good. Thank you for sharing this amazing dish.
Incredibly delicious and easy to make. Flavor was better than some we’ve eaten @ restaurants. I think it would be a marvelous soup with cubed chicken. I followed the recipe exactly as given but in the future I would not precook shrimp in order to keep it from getting rubbery. Adding it (or chicken) at same time you add rice and stock should be enough cooking time. Again, MARVELOUS!
So good!!! Loved it! I added some jalapeño and it was amazing! Thank you for such a good recipe.
That Thai shrimp soup was damn delicious, added zucchini and mushrooms and used green curry paste for a little extra spice, thumbs up on that easy and quick soup
Bland. So very bland. Waste of shrimp.
Sorry it didn’t turn out!
This is my favorite soup! Just love the flavor, and it’s super simple to make.
We cooked this tonight and it was delicious! Very filling! I might add a tad more curry next time as I like a little more spice, but the flavors as written were delicious and my house smells amazing.
Loved this! We cut the curry in half and next time may cut it to 1/4 of the suggested amount. We don’t do grains so I steamed some sweet potatoes to have on the side. This was so flavorful and deeeelish!!!
Love this recipe and so do my friends.
I made this Tonite and it was fantastic!!! I tweaked it a little because I wanted to use my instapot because it’s easy. Also I used chicken since that’s what I had. Worked great in the instapot!! I added half the milk the garlic, chicken and broth , and curry to the instapot and pressure cooked it. I used my stovetop to quickly saute the onions and bell pepper with toasted sesame oil. When the insta pot was done I did a quick release, shredded the chicken and added the remaining ingredients (peppers, onions, remaining coconut milk, cilantro, ginger, lime juice and salt). My family loved it!! Thank you so much!
We love that!
I Love this soup! Unfortunately, I live smack in the middle of the Midwest where the only seafood you can get is frozen. I swap out chicken for the shrimp and chicken stock for the vegetable stock. So good (and simple)!
My husband and I loved this soup! He said it was one of the best dishes I had ever made! I used half the curry, my husband has been very ill so I didn’t want to make it too spicy.
Damn Delicious! Have made this twice now, a big hit!
I really enjoy your recipes! If I wanted to double this recipe what adjustments would you recommend or would you just double everything? Thank you.
Yes, it would be best to double everything. 🙂
This really does look Damn Delicious!! I like how the shrimp can be swapped out for tofu, chicken, or pork. Great work on the video’s and food photo’s. Once I started taking experimental photos of recipes I thought turned out well to share on social media I very QUICKLY realized how much work goes into making the food look… well, delicious!! Will have to get your cookbook soon.
My boyfriend and I made this soup and it is so delicious.
Awesome!
I made this soup tonight and it was delicious! It was easy to make and will be my go to soup now!
I just made this (with a few modifications) and OMG it was amazing!
Modifications:
Added some more kosher salt and more ground pepper as found it a bit too bland initially.
Increased the amount of red curry paste to 3 tablespoons (I prefer a smidge more spice)
Added sliced fresh mushrooms
Increased the coconut milk from 1 can to 2.
Finally, the limes I purchased were very small so I used juice from 2 small ones and that also brought flavour out even more.
Very easy to make and ready in under an hour!
Thank you for your feedback, Leasa!
I made this last night and I was so looking forward to it, but it was so flat. I made the recipe exactly as recipe was written. I had the expectation that the recipe would be full of flavor. I don’t know if it was because the recipe called for vegetable stock or what. I’m really bummed.
Hi Pamela,
I made it for first time tonight and as I was cooking and tasting it, realized needed a little “more”….
Modifications I made:
added more kosher salt and fresh ground pepper
3 tblsp of red curry paste instead of 2
more garlic
2 cans of coconut milk instead of 1
the recipient called for 3 cups of vegetable stock…I bought one of the cartons at grocery store which is actually 1 litre which would be equivalent to about 4 cups and I was worried it would be too watery but with everything else I added, you wouldn’t know
Some fresh sliced mushrooms
I had small limes so used 2 small limes and definitely gave it more zing
Honestly, in my opinion, these little additions just took it from pretty good to WOW!
Wow just made this soup. Easy and absolutely delicious. Didn’t have red curry paste so used yellow still very tasting and nice bite to it. So happy . Thank you. Lunch for the week.
Awesome! Thanks, Cathy!
Made this today, and it was delicious! I used a 12 oz. can of coconut milk. I see the grocery sells in the dairy sevtion in 1/2 gallons. Is this the same as the canned coconut milk?
No, those are two different kinds!
I made this last night for company and it was a hit! So delicious and easy. I put in more ginger than the recipe requires because I love ginger. Also, I added lemon grass because I also love lemon grass. I will make this recipe again and again. It’s a new favorite. Thank you.
sounds yummy!
I really like your blog. I follow you from Italy.
I would suggest you to include photos for each cooking step in order to make recipes even more easier.
Hi Stefano – there is actually a step-by-step video right above the recipe! That’s better than step-by-step photos, right? 🙂
Wow! This easy thai shrimp soup recipe is incredible! I’m seriously so inspired right now. I need to add 2 tomatoes to recipe and it would be perfect. Thx for sharing!
So great to hear Bella! Thank you 🙂
Could I use rice noodles instead of basmati?
Yes, absolutely!
I have been looking for ways to use shrimp paste.Can it be used in this recipe and if so, how much would I use? Thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Whew!! I think too much ginger!!! So spicy hot! I used cauliflower rice as substitute for rice to cut carbs tremendously.i love spicy food but it’s a bit overwhelming…hoping I can eat it. I need to go blow my nose now….lol
We tried this last night and it was fantastic! Will be making again. I made a few short cuts- like sautéing the veggies first, adding liquids and adding the shrimp the last 3 minutes it was simmering. My kids and husband loved this too, and I’ve already shared the recipe. Thank you for a great site and great recipes.
How many cups does this recipe make?
About 4-5 cups.
I have been a fanfor such a long time and FINALLY made something, best shrimp soup EVA!!! thank you.
Made this for lunch today and I have lots left to bring to work. Great recipe. Just added extra tablespoon of curry paste. Thank you.
I’ve made this several times now and I absolutely love it. I add extra garlic, ginger, and curry paste. I also add carrots and zucchini and a couple drops of Sriracha to my bowl. Amazing! Such an easy recipe and so many ways to customize it
Made this tonight, yum!! I didn’t have the proper rice, but plain white rice tasted fabulous!! Thank you, for another great recipe!!
Honestly this is one of my favorite soups of all time since I discovered your recipe last year.. Currently I’m on a diet and a budget so last night when I made it I subbed chicken for shrimp and cauliflower rice for regular rice but dang the flavors in this soup are so good it’s still 100% addictive. Thank you for sharing!!
This is the best recipe. So easy and delicious! I used homemade fish stock (I work in a small seafood shop), lots of ginger, and added carrots and mushrooms. Soooo good on a chilly and windy day. Thank you for sharing!
I just made this, and I absolutely loved it!!! The only thing that I did differently was that I boiled the shells of the shrimp with the stock for about a minute. That way I could get the amazing flavor they have. Other than that, everything else was as the recipe called for. Will definitely be making this again!
May I substitute chicken broth for vegetable stock?
Yes. Taste may vary, but you can absolutely substitute it.
Made this tonight with some changes because I just can’t leave things alone. It was fantastic as I made it and I’m certain it would have been great as written as well.
In case anyone was interested I ended up adding a couple splashes of fish sauce (maybe 1 tbsp)
3 kaffir lime leaves
and 1 tbsp of palm sugar
Really tasty soup thanks for the recipe!
Making this lovely soup for dinner this week! Question… instead of serving egg rolls as the side, what would you suggest?? Is there a certain bread that would be good with it? Looking for ideas! TY!
Crusty bread or even dinner rolls would be great accompaniment!
I never leave a comment on a recipe but this soup warranted a rave review. I had everything to make the recipe but sadly, only to make half. HUGE MISTAKE! I should have gone to the store to enable me to make a full batch. It is unbelievably easy and has big flavor. I would encourage anyone looking for a simple and unique soup to give this one a try. It is absolutely delicious!
I added mushrooms, Thai basil, and lemongrass. I omitted cilantro (I like cilantro but I wanted to use Thai basil because I love it). I used brown basmati rice.
It was delicious! I think next time I’d add more Thai basil, more fresh ginger, more lemongrass, and more fresh lime juice. I really love a stronger flavor profile. I might use sea scallops instead of shrimp. Yummy!
This was great!!
I am making it again tonight, and I’m wondering, is it all right for it to sit for 2 hours? thanks, Marley:)
Yes.
DELICIOUS!! One question: Why do you recommend an Indian rice (basmati) instead of a Thai rice (jasmine)? Just curious as we always get jasmine when eating at a Thai restaurant and basmati when at an Indian restaurant….
You can use either/or!
Made this last night, was impressed with how quickly it came together! Added shredded carrots and green onions to the phase with the regular onion and bell pepper and it turned out fine.
I made this soup and it definitely was “damn delcious”… my fiance and kids (11 & 6) LOVED it! I did make a few additions based on our personal tastes, but this was sooooo good! Paired it with garlic naan bread my family literally couldn’t get enough. This will most likely become a staple in our household and for those who are inquiring on the spiciness of the dish… it is very mild… my 6 year old had no issues and he is usually the first one to complain about spice lol. Thank you so much for the recipe! 🙂
Can you use instant basmati rice instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used basmati rice and it cooked just fine with the way that the recipe is written.
I have Kikkoman Thai Red Curry Sauce, do you think that would work ok in place of curry paste?
The curry paste is far more concentrated than the red curry sauce so I do not think it’s an appropriate substitute. But as always, please use your best judgment regarding substitutions and modifications.
Can I substitute the coconut milk for regular milk?
Yes, but I find that the flavors really shine when coconut milk is used.
This is a sure hit for anything from dinner parties to a cozy night in. Very modifiable. I also roast the red peppers and add a touch of honey before serving. There is an amazing organic coconut cream paste I add too, because I don’t avoid coconut fat or avocado fat for anything. No one in my immediate family eats seafood, so I make this with chicken for the home crew, and shrimp for me and my guests. I also play with quantities quite a bit. I use more of pretty much everything except the broth for richness and thickness, making it more like a sauce than a soup. The base freezes well, too!
Thank you, this really was “Damn Delicious”, I’m making this for the second time in three weeks. Yum!!!
Can I sub green curry paste for red?
Yes!
Can you add rice noodles or some type of asian noodle?
Yes, absolutely.
I tried this soup and my family loved it. I doubled the recipe. Next time I make it, I will increase the curry paste by about a tablespoon, decrease the vegetable broth by 2 cups and probably add carrots. Oh and I will chop the red peppers into bigger pieces! It is a great soup both savory and sweet and my whole family loved it which does not happen very often. Also, I used the basmati rice mix from Trader Joes as that was all I had. I will definitely put this on my make again and again and again list!
This looks amazing, would it work to cook in the crock pot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Can’t wait to make this! If I wanted to serve more people than 6, could I just double the ingredients to make a larger portion?
Yes!
I love, love, love this soup!! This is definitely one of my all time favorites.
The only 2 changes I made were that I used roasted red peppers and in the end added
about one and a half tablespoons of honey. I feel that the honey added a little more balance.
With all this snow we have, it’s nice to have something with a little heat. 🙂
Thank you for sharing this recipe.
When I calculate the nutrition info, I’m getting way different results. I’m getting 387 calories, 13 g fat, 52 g carbs, and 32 g protein. I’m using MyFitnessPal and the exact ingredients and amounts. Any idea what’s going on?
Yes, my apologies. The numbers have been updated.
All i have is red curry sauce-do you know the what the equlivant of red curry paste to red curry sauce?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this last night and it was a huge hit with my family! Quick question. Has anyone ever used tofu instead of shrimp, and if so, how did they do it?
I just made this. I cannot believe how delicious it came out. Thank you for this recipe.
made this for my family, they loved it! even though I 2x it there’s not much leftover:-)
it was a little spicy tho.. I was wondering why and then I looked at the curry paste bottle and it was at its highest!! make sure you don’t make that mistake!
but lucky for me they LOVE spicy (well most of ’em)
thanks chungah! I am not going to put my email on here for safety reasons btw:)
I don’t have fresh ginger, would the ground ginger work?
Yes, the ratio for fresh to dry herbs is typically 3:1.
I made this and it was very good. Thanks for the recipe!
I’m wondering if anyone has tried it with rice noodles instead of rice? And did it turn out?
Love this soup! Made it a few weeks ago and again tonight. I added a few more vegetables (carrots, celery & green pepper) as well as some mushrooms. Other than that followed the recipe exactly. So so good.
Thank you for this recipe… it is delicious! I used green chili paste instead of red, just because it’s what I had on hand. Didn’t feel like it was spicy enough, so added some cayenne. I kinda over-did it. I loved it but my family complains that it hurts their throat, though they still really like it and continue to eat it. 🙂
This is a beautiful recipe. I added Talipia chunks as well. My wife & I loved it.
It is my very strict policy that when trying a new recipe I follow it to the letter. But for the first time, I had to break that policy due to being ill with a terminal (probably) cold. I had ingredients close enough to what was called for to justify skipping a potentially life-threatening trip to the grocery store and making substitutions. I used chicken stock instead of vegetable, jasmine rice instead of basmati, pre-cooked shrimp, omitted the peppers and cilantro, and added a splash of fish sauce (that may have been the NyQuil’s idea). Basically, I felt like I was completely butchering your beautiful recipe.
It was delicious.
I think that if you don’t alter the basics too much (broth, red curry paste, and coconut milk) you can get pretty creative with this soup.
This is a perfect recipe for someone suffering with a cold. Thank you; it really did help me feel better 🙂
I’d like to halve the shrimp and add tofu. Any ideas at what stage of add the tofu? Fry it with the shrimp and set aside, or fry with the onions? I’m not very familiar with cooking with tofu but I’d like to cut the cost a bit.
You can stir in the tofu with the rest of the ingredients in step #6.
Could you use anything other then coconut milk ? this looks amazing but Im allergic to coconut
Sarah, here is a great forum discussing possible substitutes – hope that helps!
This was absolutely delicious! My grocery didn’t have red curry paste, so I made up a combination of chili sauce, sriracha sauce, chili powder, paprika, and cardamom. It turned out very similar to the red curry we get at a local Asian restaurant, and was even better the next day. Definitely in the recipe rotation!
I am not the best cook, but this soup was super easy and so delicious! My husband and I we love it and I will cook this soup again for sure! Thank you for the yummy idea!!!
This is my third time making this soup and it is beyond delicious. Thank you so much.
Overall a very good dish. I was nervous it was going to be too spicy (needed to be kid-friendly) so added only 1 Tbls of red curry paste to start, but ended up using the full 2 Tbls and it was not spicy at all. Entire family enjoyed it. To get closer to the take-out version I would add more heat and also serve very hot; temperature-wise.
Not sure who out there could prep and cook the entire meal in 30 mins. Took me 30 mins just to prep the ingredients!
Hi! this recipe looks delicious!! I was just wondering if this info was correct- “538 calories per serving”, or is that for the whole thing? Thank you!
The nutritional information is for each serving.
Do you have to cook the shrimp in a separate pan or can you cook it in the soup at the end? Thanks! Going to make this today!
Chelsi, you can cook the shrimp in a separate pan first to avoid overcooking the shrimp:
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.
Hi! I made sure to read through the comments first to see if my question had already been asked. Can I use homemade chicken stock instead of vegetable or shrimp stock? Thanks!
Yes, absolutely.
It was really delicious and comforting – perfect for supper after a long day at work. My only comment is, I needed more sourness and spice, so I squeezed a whole lemon in addition to the lime, and added another tablespoon of red thai curry paste. Finally I added some chopped Thai basil leaves (in addition to the cilantro) for a more intense aroma. The flavor brought me to my favorite Thai restaurant!
Made this tonight and it was insanely good! I cooked with coconut oil instead of butter and use cauliflower rice instead of basmati rice. Creamy, delicious, and dairy free!
Two thumbs up!
I’m forever pinning your recipes but this is my first time actually making one. I’ve gotta say, it won’t be the last! This is FANTASTIC, and will be added to my make again file, FOR SURE! I rarely leave blog comments, but I wanted to let you know, this tastes as good as it looks!
I made this for Valentine’s Day, looking for something kind of red. Not even sure how I found your blog. It was very good. Thank you.
Hey Chungah – I made this wonderful soup last night and it was fantastic. I agree with you completely that it is very easy yet as good or better than you would get at a restaurant. I followed the recipe closely but here are a few changes/thoughts.
I always make my own stock and had been looking for a recipe that I could use with the shrimp stock I was saving all those shells for weeks for and this was the perfect one. So instead of chicken stock I made this recipe using home made shrimp stock which reinforced the seafood flavor with a rich shrimp broth.
I was sceptical about the lime juice and only used a half but it was actually amazing and added incredible flavor and brightness.
I added a “touch” more of the curry paste (we like some heat!)
I omitted the rice as this was an appetizer so didn’t want it to be too filling.
This soup base would also be great with salmon or chicken instead of the shrimp, whatever you have left over in the fridge can be used.
Next time I will throw in a couple of mushrooms with the veggies at the beginning. But I put mushrooms into everything.
Thank you for this great recipe!
– Jeff
What red curry paste do you recommend?
I personally love Mae Ploy.
Thanks, I noticed that it contains Shrimp, is there any red curry paste that doesn’t have shrimp or fish sauce in it? Can you recommend?
Unfortunately, I have not experimented with other brands.
I just checked at my grocery store, and all they carry is Thai Kitchen brand, which does NOT contain shrimp.
Well done you, for making me eat coconut.
I genuine hate coconut. I will never, ever eat it as itself, in chocolate, in whatever it comes…
But, since I love thai food (or a malaysian Laksa) en I know I can handle a bit off coconut like that because it’s not super present I thought I’d give it a go tonight..
It was good! Whilst cooking I sniffed it a few times and thought, nah… not going to eat this.. (I kept everything seperate so I wouldn’t ruin the shrimp e.d. in case the soup wasn’t to my taste) but all put together with a bit more chili paste than you recommended (lol, I overdosed it to hide the coconut) and a lot more lime juice for the same reason it came together really well!
Thank you! New Recipe Sunday (on Saturday today) has been another great success!
HI, I love your blog!!! I’m making this tonight but don’t have curry paste. Can I use curry powder?
Unfortunately, I just don’t think curry powder is an appropriate substitute. But as always, please use your best judgment.
Hi Chungah, Thanks so much for sharing this delicious recipe with us. I found it on Pinterest. I have some food intolerances and my blog focuses on a certain style of recipe to include lots of vegetables, so I modified it a little bit and wrote about it on my blog here http://www.foodprepsundays.com/new-recipes/thai-prawn-laksa/. Just wanted to say thanks for a delish meal! x
LOVE this recipe. It was easy and DELICIOUS
Is it possible to make this using a crockpot? If so, would I just put all the ingredients in the pot for the entire cooking time or would the coconut milk need to be added towards the end? For reference I will not be using shrimp but substituting chicken which can be cooked in the crockpot without problems (I rarely eat shrimp so I’m not sure if it could be cooked properly in a crockpot).
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I made it and it was delicious! Huge hit.
Is the rice necessary? Does it stand alone, without it?
You can choose to add or omit the rice as needed.
Everything sounded great, but recipe came out bland for my wife and I tonight. Substituted lite coconut milk and olive oil for butter (wife is lactose intolerant). Unfortunately, it came out bland.
Arie, thank you for trying my recipe. However, using various substitutes can result in a mediocre outcome.
Mmmmm I made this tonight and it was amazing. I used what I had, which was chicken. I also added potatoes carrots and mushrooms. I used homemade chicken stock and only added 1 tsp red curry paste and that was just right for me, I’m a tender foot. I only had one can of coconut milk and it was wonderfully creamy.
It totally reminded me of Tom Kha soup so next time I will add straw mushrooms and tomatoes. Thank you soon much for posting this fantastic soup. I love all your recipes.
Oh man! This is such a keeper! I have made it many ways with different veggies and/or tofu! It always tastes amazing! Give it a try, it will not disappoint!
This recipe is delicious i made it tonight. I altered it slightly using less amount of red curry paste seeing as my 15 m old is eating with me also i added chunks of tilapia and one small yellow potato with one carrot and some asparagus because we need the veggies, but the soup itself is amazingly tasty. Thank you so much for posting. Its quick and easy and delicious
This soup looks delicious! Is it hot in spice or more of a medium heat? Have you ever done it with any other fish or meat?
It’s more of a medium heat but you can easily adjust this recipe as needed to suit your heat tolerance. I have not tried this with any other fish or meat but chicken would be a great substitute.
Made this tonight and it was delicious! Thanks for posting a new favorite for me and my hubby. We prefer a bit more spice so next time will double the curry paste. I wanted to make it exactly as written my first time and was not disappointed. This is a definite for guests!
I made this tonight and it was delicious. My whole family liked it. I added kale to the soup because I had some on hand. Hubby asked me to put recipe in my “tried and true” book
I made it exactly as the recipe (used orange bell pepper instead of red) and it was sooo good! I did add a good bit of salt at the end to make the flavor to my liking (probably like 1/2 tsp). My 2 year old even ate it and he barely eats anything! I might add some carrots or something else next time for some more veggies!
Thanks for this recipe! This was perfect for some leftover shrimp stock I needed to use up. I only used one can of coconut milk and it was still fantastic. Left out the rice and added zucchini to make it low carb 🙂 Thanks again!
Can you used cooked shrimp or does it have to be raw?
Brent, you can certainly use cooked shrimp – I would just recommend skipping the first step to cook the shrimp since it’s already cooked to begin with. 🙂
I’m definitely going to make this tonight! I’ll make a few substitutions for Whole30 (clarified butter, no rice) but I bet it will be amazing! Thanks for the recipe!
I always read the comments on new recipes to see if everyone liked it, but typically its just a bunch of comments saying “I want to try this” which doesn’t help me at all. So I will say with confidence that I just made this recipe and it is incredible! I made a few small changes and will make more in the future which I think will help. I used a blender to help smooth out the diced onions and bell pepper once the broth was made. I also added a tad more curry paste. Maybe I missed it in the recipe but it definately needed salt before serving. Next time I’ll make it with half the amount of basmati rice. Even without these changes, the soup would still be amazing. That’s just how we prefer it.
Sure hope the shrimp is edible- did you notice you had in th recipe that the shrimp were being cooked the whole time?-In the last paragraph you said “add the shrimp, lime juice and cilantro” BUT the shrimp have been in the stockpot since cooking them in the butter!!!! I”ll let you know it it turned out!
Carole, the recipe actually indicates to set the shrimp aside to avoid overcooking:
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.
Just had this for dinner tonight, and it was yum! Even my pickiest eater just didn’t eat all the shrimp but slurped up the rest. It’s a keeper and will be in regular rotation at our house. 🙂
I assume red curry paste is really hot/spicy? What should I use if I want a milder curry flavor? thanks!
Polly, you can try using less paste to suite your taste preferences.
Wow. Made this soup for supper tonight and it was awesome. I followed the fast metabolism diet and everything in the soup is FMD friendly. Definitely a keeper.
Wow, that looks yummy. If we have someone who can’t have shrimp, would you recommend chicken as an alternative?
Yes, absolutely.
Be careful though. Thai chili paste has shrimp in it.
Good point, Susan. For the record, though, certain brands–like Thai Kitchen, which is all my grocery store had–does not have shrimp in its ingredients list.
The only modification I would make to the recipe is more shrimp. Other than that it’s sooo good! I love it! I will be making this again!
This soup was perfect for freezing! I also added some diced chicken breasts and frozen peas for a little added color and flavor. LOVE IT.
I see that the nutrition facts say that this makes 6 servings. Do you know about how much soup each servings comes out to be?
One serving is roughly 1-2 cups.
Just made this,and omg soooo super easy and even more delicious! I used brown rice,and chicken (cheaper) and I loved it! Guilt free dinner for sure,thanks 😀
Visited my mom yesterday and she had made this recipe for dinner the night before. She packed a cup up of leftovers for me to take home and I just ate it for lunch today. It was incredible! Thank you! I can’t recommend this recipe enough.
I love this soup! I made it twice – once with a regular coconut milk and once with light coconut milk.
Although I enjoyed the creaminess of the regular coconut milk, the reduced fat version was delicious too! Thank you for this recipe, your blog is my favorite and no matter what recipe I tried it came out so so good!
Hi. I was wondering what you think about using shrimp stock instead of vegetable stock to boost up the shrimp flavor? Thanks!
Yes, that sounds like a great idea!
Can u elimate something or add something to it make it spicy I do not like something spicy hot but this looks so good wanna try , but can’t do spicy hot
The red curry paste is spicy so you can add as little or as much as you’d like to suit your taste preferences.
Is there any way to cut down on the fat in this recipe?
You can try substituting lite coconut milk.
Made this today – absolutely delicious and uncomplicated. Thank you, Chungah!
Wanted to add that in our two-person household, we had leftover soup as I made the recipe exactly as written. I refrigerated the liquid and added a freshly prepared batch of 1/2 lb. of shrimp, cooked in butter with a minced clove of garlic to the reheated soup for a great repeat meal. Next time, I’m going to add mushrooms and some red pepper flakes.
This was delicious! I added sweet potato to the mix of veggies and it was definitely a permanent addition to the recipe in my opinion! Thanks for another wonderful meal to add to my dinner recipe box!
I would love to make this hotter (in spice). I’m not familiar with thai spices, so I don’t know what I would add to heat it up. Some kind of chiles, you think? Would love your suggestion when you have a moment!
Becca, the red curry paste is already packed with plenty of spice, but if you feel that you need more, you can increase the paste as needed.
Can I make it without the red curry paste?
Thanks!
I do not recommend omitting the red curry paste as it is a key ingredient in this recipe.
Made this tonight! Absolutely delicious! You have easy to follow directions… didn’t change a thing except that my ginger had been previously peeled and frozen. I find it much easier to grate that way. Keep up the great work… love your recipes!
Please don’t hate me…lol. I don’t like rice. Hubby laughs at me because he eats rice for breakfast. I used grated cauliflower as my “rice” & as always your recipes rock.
I think you need a cooking show. Think I will contact them & tell them to check out your blog. Your recipes are very broad range & would be a welcomed breath of fresh air.
delish! will make it again. the soup is a great base and will use other meats or veggies
Seems delicious. I post you recipe in my blog http://www.sesukaida.com/best-makeover-for-mom/
Thank you for sharing this AMAZING recipe. It was so easy to make. I did make 2 small changes to the recipe by cutting the butter in half and substituting one can of the coconut milk for one can of lite coconut milk. Also, I froze the remainder of the soup. It was still yummy, but not quite as amazing as before.
I made this soup tonight & it was excellent! My kids even asked for seconds! I’m always looking for something new & healthy and this was perfect. I only subbed a couple of things due to what was on hand or to make even lighter: Brown Rice for Basmati, Olive Oil for Butter, Light Coconut Milk for regular. I will definitely have to check out more recipes on this site!!
This soup was amazing! I used leftover chicken instead of shrimp, and it was delicious! Did not last long in our house.
Hi! Made this tonight and put it on my website – it was amazing! (With a link back to you!). Thanks for sharing!
I put the Thai Shrimp Soup recipe into My Fitness Pal and the calories per serving comes to 291, although your recipe says 574. I didn’t check all the nutritional numbers, just the calories. I know many recipes have huge variations in nutritional counts, so just curious as to how you put in your information. I LOVE your blog and follow you religiously on Pinterest!!!
Nutritional information is provided by Jessica Penner, RD at Smart Nutrition.
This thai shrimp soup looks so yummy. I could lap it up from my screen. 😀
Could this be made substituting curry powder instead of red curry paste? I have all of the other ingredients but this one. We’re stuck at home due to snow and ice. I can’t get to a store, but would love to have this for dinner tomorrow!
Nell, unfortunately this will not turn out the same using curry powder. It is best to use red curry paste.
Thanks! Looks like I’m making your spinach and white bean soup tomorrow instead and saving this one for when I can pick up red curry paste.
I can’t wait to make this! Does the basmati rice just cook in the broth?
Melanie, the rice should be cooked separately as indicated in the first step of the instructions:
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Is the 1 1/2 cup of water in addition to the cooking instructions of the rice? Does the extra water go into the soup?
Extra water does not go into the soup. The 1 1/2 cups of water is for the rice only.
I am making this soup tonight for dinner. I have tried several of meals and they are excellent. I really like your cooking website and I look at it nearly everyday. Keep up the good work and thank you for doing such a great job!
Best. Soup. Ever! We just finished supper and had this soup for a starter. Everyone had 2 bowls. For our main course, we devoured your Honey Walnut Shrimp. Outstanding recipes, thank you so much for sharing.
Discovered your blog two nights ago and made garlic shrimp penne for myself. Tonight it’ll be Thai. I love how simple and easy to follow the recipes are. Love your blog ! Count me as a fan <3!
I made this last night. LOVE IT!
This was so good, and so satisfying.
Because of the high calorie and fat content, it’s not something I can have everyday, but for this cold, dreary, rainy week, it was sunshine and comfort in a bowl. One bowl made a very filling and delicious dinner.
I made this with jasmine rice because that’s what I had on hand, and I had to search my local groceries for red curry paste. How have I lived so long without this ingredient in my cupboard?
I will make this again. Thanks for this damn delicious soup!
Its delicious! What bread would you serve with it ? Something plain and crusty or none at all?
That’s really up to you – we just served this as is but if you like bread with your meals, either would work!
Does the recipe call for sweetened or unsweetened coconut milk? I bought unsweetened but now I’m wondering if I should have gotten sweetened to balance out the heat.
It is best to use unsweetened coconut milk.
This soup looks amazingly delicious… as do all your recipes and photos! Definitely pinning this and making it asap! Thanks for sharing♡
I made this tonight and it’s great! I had to make a couple of substitutions because of what I had on hand (green instead of red peppers, dried cilantro instead of fresh, and I left out lime juice because I didn’t have any), but it still tasted great and I know it would taste just as good as written.
Also, for those looking to lighten this up, a tablespoon of olive oil and light coconut milk hold up very well against butter and regular coconut milk.
Just made this and it’s fantastic! Thanks for the new different recipe…I love all the soups I’ve tried from your blog. Ramen,Tortellini,and this one. All fabulous! I make the Ramen one at least once a week.
I love Thai food and order it often but never make something on my own. This soup looks really easy to prepare and think to try it.
Do you recommend a particular brand of curry paste?
I personally prefer the Mae Ploy brand.
Thank you! I’m making it tonight with Mae Ploy.
I made this tonight and it was so good! I can’t eat rice due to allergies, but I added chunks of sweet potatoes to it instead. It was delicious! Great recipe! Thank you!
Delicious recipe. I did use dried ginger (1/8+ teaspoon) and it worked well. My soup never really “thickened” much, but I think it’s supposed to be a very brothy soup like many Asian soups. I added firm tofu and cut shrimp each shrimp in two so each spoonful had a little of everything. I made it after work and had it for dinner. It was the best. Thank you.
Mine didn’t thicken at all either so I’m glad to know I didn’t mess up!
made this tonight- it was just amazing! Absolutely perfect. Thank you thank you thank you from New Zealand!
Made this tonight for dinner – it was soo good!! used basmati rice. LOVE your website and recipes. Wish more people would leave reviews of the actual food vs the pictures – its sooo worth it! Have made a ton of your recipes and am never disappointed. Keep up the fabulous work!
Hi! I made this soup and it’s delicious. I love yours recipes, are easy and yummi. The ingredients are easy found. Regards from Panama.
Any particular kind of rice? Want to make this tonight!
I prefer basmati but it’s really up to you!
Such a beautiful looking soup. I love the flavor combinations!
If I wanted to add some vegetables to this which do you recommend? I love your website! Thank you!
Mushrooms would be a great addition!
I always add red peppers to my curry soups – yum!
I added grated carrot and it is awesome! Right before I eat I add spinach which is also delicious!
Ah! This looks so good! 😀 Using coconut milk just adds so much flavour <3
The photography on your site is beautiful.. Recipes are great.
Hi! This looks so yummy. I was wondering on a scale of 1-10 how hot this is. Thanks so much. Looks like another winner.
I would say about a 3-4. But you can always reduce the amount of curry paste for a milder soup.
It sounds awesome but could you suggest a lower calorie alternative to the 2 cups of coconut milk?
Thanks
Judi
The coconut milk is a key ingredient in this dish so I do not recommend substituting this ingredient with the exception of light coconut milk. But if substitutions must be made due to dietary restrictions, please use your best judgment.
The recipe calls for 24 oz coconut milk, which is 3 C is this correct? The above comment references 2 C.
Yes, you are correct! The recipe calls for 24 ounces = 3 cups.
The recipe actually says 1 can/12 ounces, I’m confused and just got back from the store with only ONE can???
Yes, 1 can should equal 12 ounces.
I am also very confused. 12oz is roughly 1.5 c, not 3. Should the recipe call for 2 (12 oz) cans?
The recipe calls for 1 (12-ounce) can.
I first made this recipe in Feb 2016 and I see now that it has changed. Originally it was 2- 12 oz cans of coconut milk and 4 cups vegetable stock. I came back to the site to look at the calorie/nutrition and see that the recipe has changed. I’m thinking that’s where the confusion is because I was confused too!
Morgan, this recipe has not changed since it was published in 2015. 🙂
There is a lite coconut milk that I always use. Much lower fat and less calories. Still delicious!
Absolutely delicious!!! As promised in its name: easy to prepare! We just loved it!!! Thank you!!!
Thai food gets me every time. No thanks delivery—I’ve got you! 🙂
looks so delicious! i just discovered your blog tonight and have been salivating over all the recipes. one question: when you say “vegetable stock”, do you make your own or buy them? if you buy them, will the dissolvable cubes do? i usually try to stay away from those because i imagine them to be very high in sodium…
I generally use store-bought vegetable stock. As for the cubes, I’m not entirely sure if they would work as I have never tried using them myself!
I just finished cooking the soup, mmm so good.. Instead of vegetable stock I used 5 cubes and 1 liter of water and heated it.. I used 1 kg of shrimp and 800 ml of coconut milk.. I plan on eating this through the week 🙂 I love simple recipes like this one!
I’m the only one who loves this food. Can I freeze this in portions to have later? It looks so tasty!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
It looks like you may be able to freeze it, but be careful when reheating it! Don’t bring it to a boil, or the coconut milk will curdle and the shrimp will overcook. I would suggest freezing the shrimp separate and adding them at the end, like in the recipe. What I plan on doing is keeping it in the fridge and eating it for lunch for the week, if you’d prefer doing that
I would freeze just the broth maybe in serving size portions, let it thaw then reheat the broth and add the shrimp.
At the restaurant where I work we make something very similar and we freeze the soup / curry but I’d freeze it without the prawns and cook them fresh. Also reheat it at a low heat.
Look delicious, I’m definitely going to make it
Just made this for my family and we loved it. Even with picky children it was gobbled up. Not too much curry or spice, it just had a good flavor.
I’m glad you posted this. I was curious if this was kid friendly
This is really easy to make this by half. and eat the leftovers the next day, or make just a quarter of it, using half a can, freeze the remains of the can if you can’t use it up. (Coconut milk makes great, healthy smoothies. Oh, yeah.)
I make large portions of tom kha soup & massuman, both of which have a coconut milk base, and they freeze beautifully, no curdling. Shrimp becomes rubbery when it is cooked then frozen, so I’d suggest making the soup base, freezing it, and then adding your shrimp right before you eat it! :O)
I admire your blog so much because you have such a specific style! I follow over 60 food blogs and everytime I see a photo that you post I know that it’s you.