This Thai Shrimp Soup is quick, easy to make, and bursting with flavor! The best part? It uses simple, easy-to-find ingredients. If shrimp isn’t your thing, you can easily substitute it with chicken, pork, or even tofu for a tasty vegetarian option.
Yield: 6 servings
Easy Thai Shrimp Soup Recipe
This Thai Shrimp Soup is quick, easy to make, and bursting with flavor! The best part? It uses simple, easy-to-find ingredients. If shrimp isn’t your thing, you can easily substitute it with chicken, pork, or even tofu for a tasty vegetarian option.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
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 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro 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.
