Damn Delicious

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.

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!

10 minutes20 minutes

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
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 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.

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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.

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301 comments

  1. 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!

  2. Rated 5 out of 5

    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!!!

  3. Rated 5 out of 5

    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!).

  4. Rated 5 out of 5

    Made it. Loved it.  Quick, easy, and amazing flavors.

  5. perfect very intensive taste, I did yesterday evening, it was excellent. thank you

  6. 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.

  7. Rated 4 out of 5

    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.

  8. Rated 3 out of 5

    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.

  9. Rated 5 out of 5

    Easy, yummy & a hit with my family!!

  10. Rated 5 out of 5

    Made it! So good went heavy on shrimp… no regrets! Thanks for the recipe

  11. 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..

  12. Rated 5 out of 5

    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. 

  13. Rated 5 out of 5

    Super easy and fast. Always a hit at our house!

  14. 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.

  15. Rated 5 out of 5

    This was an easy to make dish and proved very popular!! Thank you.

  16. 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.

  17. 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!!! ❤❤

  18. Rated 5 out of 5

    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!

  19. Rated 5 out of 5

    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. 

  20. Rated 5 out of 5

    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 😀 

  21. Rated 5 out of 5

    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!

  22. You provided serving size but is that half a cup? 1 cup? How much exactly? 

  23. Rated 5 out of 5

    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 🙂

  24. 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. 

  25. Rated 5 out of 5

    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. 

  26. Rated 5 out of 5

    The soup was delicious, definitely making again and even adding pea pods. Love a lot of the recipes and this one does not disappoint!!

  27. 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.

  28. Rated 5 out of 5

    Wonderful! Great flavor and easy to make. Kudos!!

  29. Rated 5 out of 5

    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! 

  30. Rated 5 out of 5

    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.

  31. 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? 

  32. Rated 4 out of 5

    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!

  33. Rated 5 out of 5

    Yummy! I used a bit more coconut milk because it’s spicy! Loved it. Can you freeze it?

  34. Rated 5 out of 5

    This is absolutely amazing!

  35. Could this be made in the slow cooker? 

  36. Rated 5 out of 5

    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!

  37. Rated 5 out of 5

    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! 

  38. Rated 3 out of 5

    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.

  39. This looks good. Could I get the recipe?

  40. Rated 5 out of 5

    I made this tonight and OMG it is sooooo good. Thank you for sharing this amazing dish.

  41. Rated 5 out of 5

    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!

  42. Rated 5 out of 5

    So good!!! Loved it! I added some jalapeño and it was amazing! Thank you for such a good recipe.

  43. Rated 5 out of 5

    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  

  44. Rated 1 out of 5

    Bland.  So very bland.  Waste of shrimp.

  45. Rated 5 out of 5

    This is my favorite soup! Just love the flavor, and it’s super simple to make.

  46. Rated 5 out of 5

    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.

  47. Rated 5 out of 5

    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!!! 

  48. Rated 5 out of 5

    Love this recipe and so do my friends.

  49. Rated 5 out of 5

    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!

  50. Rated 5 out of 5

    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)!

  51. 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. 

  52. Damn Delicious! Have made this twice now, a big hit!

  53. 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.

  54. 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.

  55. My boyfriend and I made this soup and it is so delicious. 

  56. I made this soup tonight and it was delicious! It was easy to make and will be my go to soup now!

  57. 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! 

  58. 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!

  59. 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.

  60. 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?

  61. 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.

  62. 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.

  63. 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!

  64. Could I use rice noodles instead of basmati?

  65. 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.

  66. 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

  67. 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.

  68. How many cups does this recipe make?

  69. I have been a fanfor such a long time and FINALLY made something, best shrimp soup EVA!!! thank you. 

  70. 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.

    • Rated 5 out of 5

      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

  71. Made this tonight, yum!! I didn’t have the proper rice, but plain white rice tasted fabulous!! Thank you, for another great recipe!!

  72. 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!!

  73. 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!

  74. 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!

  75. May I substitute chicken broth for vegetable stock?

  76. 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!

  77. 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!

  78. 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!  

  79. 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!

  80. 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:)

  81. 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….

  82. 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.

  83. 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! 🙂

  84. 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.

  85. 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.

  86. Can I substitute the coconut milk for regular milk?

  87. 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!

  88. Thank you, this really was “Damn Delicious”, I’m making this for the second time in three weeks. Yum!!!

  89. Can I sub green curry paste for red?

  90. Can you add rice noodles or some type of asian noodle?

  91. 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!

  92. 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!

  93. 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?

  94. 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.

  95. 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?

  96. 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.

  97. 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?

  98. I just made this. I cannot believe how delicious it came out. Thank you for this recipe.

  99. 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:)

  100. I don’t have fresh ginger, would the ground ginger work?

  101. I made this and it was very good. Thanks for the recipe!

  102. I’m wondering if anyone has tried it with rice noodles instead of rice? And did it turn out?

  103. 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.

  104. 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.  🙂

  105. This is a beautiful recipe. I added Talipia chunks as well. My wife & I loved it.

  106. 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 🙂

  107. 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.

  108. Could you use anything other then coconut milk ? this looks amazing but Im allergic to coconut 

  109. 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!

  110. 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!!!

  111. This is my third time making this soup and it is beyond delicious.  Thank you so much.

  112. 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! 

  113. 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!

  114. 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.

  115. 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!

  116. 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!  

  117. 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!

  118. 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!

  119. 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.

  120. 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

  121. What  red curry paste do you recommend? 

  122. 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!

  123. 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.

  124. 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

  125. LOVE this recipe. It was easy and DELICIOUS

  126. 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!

  127. I made it and it was delicious! Huge hit.

  128. Is the rice necessary?  Does it stand alone, without it?

  129. 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.  

  130. 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.

  131. 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!

  132. 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

  133. 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.

  134. 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!

  135. 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

  136. 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!

  137. 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!

  138. 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. 🙂

  139. 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!

  140. 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.

  141. 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.

  142. 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. 🙂

  143. I assume red curry paste is really hot/spicy? What should I use if I want a milder curry flavor? thanks!

  144. 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.

  145. Wow, that looks yummy. If we have someone who can’t have shrimp, would you recommend chicken as an alternative?

  146. 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!

  147. 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.

  148. 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?

  149. 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 😀

  150. 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.

  151. 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!

  152. Hi. I was wondering what you think about using shrimp stock instead of vegetable stock to boost up the shrimp flavor? Thanks!

  153. Is there any way to cut down on the fat in this recipe?

  154. 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.

  155. 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!

  156. 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.

  157. Can I make it without the red curry paste?
    Thanks!

  158. 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!

  159. 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.

  160. delish! will make it again. the soup is a great base and will use other meats or veggies

  161. 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.

  162. 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!!

  163. This soup was amazing! I used leftover chicken instead of shrimp, and it was delicious! Did not last long in our house.

  164. Hi! Made this tonight and put it on my website – it was amazing! (With a link back to you!). Thanks for sharing!

  165. 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!!!

  166. This thai shrimp soup looks so yummy. I could lap it up from my screen. 😀

  167. 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.

  168. 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.

  169. 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!

  170. 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.

  171. 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!

  172. 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!

  173. Its delicious! What bread would you serve with it ? Something plain and crusty or none at all?

  174. 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.

  175. This soup looks amazingly delicious… as do all your recipes and photos! Definitely pinning this and making it asap! Thanks for sharing♡

  176. 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.

  177. 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.

  178. 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.

  179. Do you recommend a particular brand of curry paste?

  180. 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!

  181. 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.

  182. made this tonight- it was just amazing! Absolutely perfect. Thank you thank you thank you from New Zealand!

  183. 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!

  184. 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.

  185. Any particular kind of rice? Want to make this tonight!

  186. Such a beautiful looking soup. I love the flavor combinations!

  187. If I wanted to add some vegetables to this which do you recommend? I love your website! Thank you!

  188. Ah! This looks so good! 😀 Using coconut milk just adds so much flavour <3

  189. The photography on your site is beautiful.. Recipes are great.

  190. 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.

  191. It sounds awesome but could you suggest a lower calorie alternative to the 2 cups of coconut milk?

    Thanks
    Judi

  192. Thai food gets me every time. No thanks delivery—I’ve got you! 🙂

  193. 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!

  194. 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.

    • 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)

  195. 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.