Easy Thai Shrimp Soup

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

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)

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

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes 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 (13.5-ounce) can coconut milk
• 3 cups vegetable stock
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Equipment

• Saucepan
• Dutch Oven

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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