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

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. 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.

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

Best of all, it’s so easy to make and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option.

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

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

Saucepan

Dutch oven

Easy Thai Shrimp Soup: Frequently Asked Questions

Can I use frozen shrimp?

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.

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

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!
4.9 stars (160 ratings)
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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.

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