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Easy Thai Shrimp Soup

Savory Easy Thai Shrimp Soup in Just 30 Minutes

Easy Thai Shrimp Soup brings rich flavors and creamy textures to your table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Basmati Rice Substitute with jasmine rice if preferred.
For the Soup
  • 1 pound Medium Shrimp Peeled and deveined.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Freshly Ground Black Pepper Adjust according to taste.
  • 2 tablespoons Unsalted Butter Use olive oil for a dairy-free alternative.
  • 1 medium Onion Diced.
  • 1 medium Red Bell Pepper Diced.
  • 2 tablespoons Red Curry Paste Replace with yellow curry paste for a milder flavor.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Freshly Grated Ginger Use less ground ginger if needed.
  • 1 can Coconut Milk 13.5 ounces.
  • 3 cups Vegetable Stock Substitute with chicken stock for extra depth.
  • 2 tablespoons Fresh Lime Juice Brightens the dish.
  • 2 tablespoons Chopped Fresh Cilantro Leaves Garnish.

Equipment

  • Medium Saucepan
  • large stockpot

Method
 

Step-by-Step Instructions
  1. Cook 1 cup of basmati rice in 1½ cups of water. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes.
  2. Season 1 pound of medium shrimp with kosher salt and freshly ground black pepper, and set aside.
  3. Melt 2 tablespoons of unsalted butter in a large pot over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  4. In the same pot, add diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
  5. Stir in 2 tablespoons of red curry paste, 3 cloves of minced garlic, and 1 tablespoon of grated ginger. Cook for 2 minutes until fragrant.
  6. Pour in 1 can of coconut milk and 3 cups of vegetable stock. Season with salt and pepper, bring to a boil, then simmer for 8-10 minutes.
  7. Add cooked rice, sautéed shrimp, 2 tablespoons of lime juice, and cilantro to the pot. Stir gently and heat through for another minute.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

For best results, store rice separately from the soup to prevent sogginess.

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