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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!

Featured Comment

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. 
Michele
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reasons to make easy thai shrimp soup

  • Takeout favorite
  • Budget-friendly
  • Uses easy-to-find ingredients
  • Cold weather comfort food
  • Leftovers taste even better
  • Super flexible recipe (and can be made vegetarian friendly)
Easy Thai Shrimp Soup - Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

what is red curry paste and where can i find it

Commonly used in Thai dishes, red curry paste is made from a blend of red chili pepper, garlic, lemongrass, Thai ginger and various spices.

Red curry paste is typically used for stir-fry, soups or mixed with coconut milk for curry. It is readily available in most grocery store chains, particularly the Thai Kitchen brand, and online, with some brands containing shellfish (shrimp paste).

tips and tricks for success

  • Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
  • Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
  • Use your favorite protein. This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
  • Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
  • Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use rice noodles in place of rice.
  • Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the broth.
Easy Thai Shrimp Soup - Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

what to serve with thai shrimp soup

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?

We personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great with mild heat, and more readily available at most grocery stores.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1-2 days.

Is this freezer-friendly?

We do not recommend freezing this as coconut milk tends to separate when frozen.

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 (162 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 (13.5-ounce) can coconut milk
  • 3 cups vegetable stock
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro leaves

Equipment

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.

Video

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