Easy Thai Shrimp Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Easy Thai Shrimp Soup
Description
Easy Thai Shrimp Soup brings together tender shrimp seasoned with salt and pepper, cooked briefly until just pink to retain juiciness. The base includes diced onion and red bell pepper sautéed with red curry paste, minced garlic, and freshly grated ginger, infusing the broth with fragrant aromatics. Coconut milk and vegetable stock form a creamy, slightly thickened soup that gently simmers to develop depth. Basmati rice cooked separately is stirred in just before serving, adding body to the dish. Fresh lime juice and chopped cilantro finish the soup, giving it a bright, citrusy contrast to the rich and mildly spicy curry flavor.
This soup can be served immediately, offering a comforting and balanced texture between the smooth broth and tender shrimp. It makes a filling meal on its own or could accompany lighter sides for a broader spread.
Ingredients
- 1 cup basmati rice
- 1 pound Shrimp peeled and deveined, medium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 1 onion diced
- 1 red bell pepper diced
- 2 tablespoons red curry paste
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 (13.5-ounce) can coconut milk
- 3 cups vegetable stock
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons cilantro fresh, chopped 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.
User Reviews
Overall Rating
4.9
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