Easy Thai Shrimp Soup – Creamy, Zesty & Done in 30 Minutes
Skip the take-out and try making this Easy Thai Shrimp Soup at home – it’s unbelievably easy and 10000x tastier and healthier! A rich coconut curry broth, tender shrimp, and fragrant rice make this a satisfying and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
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
Instructions
1. In a large saucepan with 1 1/2 cups water, cook the rice according to package instructions; set aside.
2. Season shrimp with salt and pepper to taste.
3. In a large stockpot or Dutch oven, melt butter over medium-high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; remove and set aside.
4. Add onion and bell pepper to the same pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in red curry paste, garlic, and ginger until fragrant, about 2 minutes.
6. Add coconut milk and vegetable stock; season with salt and pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, about 8-10 minutes.
7. Stir in the cooked rice, shrimp, lime juice, and cilantro.
8. Serve immediately.
Notes
Use full-fat coconut milk for a richer, creamier broth.
Add mushrooms, spinach, or snap peas for extra veggies and nutrition.
For a spicier version, add a dash of chili garlic sauce or a sliced Thai chili.
Find it online: https://cookingwithramsay.com/easy-thai-shrimp-soup/