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. 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: Frequently Asked Questions
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture.
Yes! Chicken is a great swap for the shrimp, and you can sub chicken stock for the vegetable stock as well.
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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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.