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Thai Coconut Shrimp Soup
5 from 3 votes

Thai Coconut Shrimp Soup

A Spicy Thai Shrimp Soup lightened up with a touch of sweet coconut milk! Unique and so addicting!

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 1 Medium-sized pot of soup; about 4 servings
Course: Others

Ingredients

  • 1 teaspoon sesame oil
  • 3 tablespoons lime juice fresh
  • 3 tablespoons soy sauce low-sodium
  • 2 teaspoons sriracha hot sauce or sriracha style hot sauce
  • 1 pound Shrimp medium; peeled and tails removed
  • 2 tablespoons red curry paste
  • 2 lime large strips of zest; use vegetable peeler if desired
  • 1 tablespoon fresh ginger grated or juice
  • 5 cups chicken stock or vegetable stock
  • 3/4 cup rice long-grained jasmine variety used
  • 2 cups coconut milk Pacific Brand; unsweetened
  • 1 cup red bell pepper frozen; cut into strips
  • 1 cup peas frozen
  • 1 carrot peeled and cut into thin strips
  • 2 jalapeno pepper seeds removed; cut into thin slices
  • 1/4 cup cilantro fresh, chopped

Instructions

    Cup of Yum
  1. In a medium-sized skillet heat the oil over medium-high heat. Once hot, add the shrimp, lime juice, soy sauce, and hot sauce; cook for 2 minutes, then flip the shrimp and cook for another 2 minutes. Remove pan from heat and set aside.
  2. In a large saucepan or stockpot combine the red curry paste, lime strips, ginger and chicken stock; bring to a rolling simmer over medium heat. Add rice, stir well to combine, then partially cover the pan and simmer on medium-low heat, stirring occasionally, until rice is almost done, about 20 minutes. Stir in the coconut milk, peppers, and peas. Bring mixture back to a simmer and continue cooking for another 10-15 minutes, or until the rice is soft to the bite. Stir in the shrimp and all of the liquid they were cooked in; cook for another 2 minutes. Stir in carrots, jalapeños, and cilantro. Pour into bowls, top with additional cilantro if desired, and serve at once!