This Thai Shrimp Soup delivers bold Southeast Asian flavors in every spoonful — a rich coconut curry broth, juicy shrimp, and tender rice all come together in under 30 minutes. Comforting yet light, it’s perfect for chilly nights or when you need a warming bowl of something special.

Why You Will Love This Recipe

The combination of spicy red curry, creamy coconut milk, and bright lime gives this soup a complex, restaurant-style flavor without being complicated. It’s one pot, super satisfying, and flexible enough to make your own.

Thai Shrimp Soup

There’s something deeply comforting about a steaming bowl of Thai-inspired shrimp soup. It’s the kind of dish that warms you from the inside out — spicy, creamy, a little sweet, and citrusy all at once. It’s bold but not overwhelming, and light enough to keep you coming back for seconds.

This version focuses on balance: the creamy richness of coconut milk is offset by the heat of red curry paste and the brightness of fresh lime. Add in tender shrimp and soft basmati rice, and you’ve got a soup that eats like a full meal.

What makes this soup so good is that it builds flavor in layers:

• First, you sauté the shrimp until just pink and set them aside.

• Then you cook down onion, bell pepper, garlic, and fresh ginger — this combo is a flavor bomb.

• Red curry paste blooms in the pan, releasing its spice and depth.

• Coconut milk and vegetable stock simmer down into a velvety broth.

• The shrimp, lime juice, and rice go in last for texture and finish.

Ingredient highlights:

• Red curry paste is key — it brings authentic heat and depth.

• Coconut milk adds richness. Use full-fat for the best texture.

• Fresh ginger and lime juice brighten everything up.

• Cilantro at the end adds herbal freshness.

This soup is weeknight-friendly but dinner-party worthy. You can make it spicy or mild, bulk it up with veggies, or switch to chicken or tofu. Either way, it’s a keeper.

Servings & Time

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Ingredients

• 1 cup uncooked basmati rice

• 2 tbsp unsalted butter

• 1 lb medium shrimp, peeled and deveined

• Salt and black pepper, to taste

• 2 cloves garlic, minced

• 1 onion, diced

• 1 red bell pepper, diced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste

• 1 (12 oz) can unsweetened coconut milk

• 3 cups vegetable stock

• Juice of 1 lime

• 2 tbsp chopped cilantro

Instructions

1. Cook rice according to package instructions. Set aside.

2. Season shrimp with salt and pepper.

3. In a Dutch oven, melt butter over medium-high heat. Add shrimp, cook 2–3 minutes until pink. Remove and set aside.

4. Add onion and bell pepper to pot. Cook 3–4 minutes until soft.

5. Stir in garlic, ginger, and curry paste. Cook 2 minutes until fragrant.

6. Pour in coconut milk and stock. Season with salt and pepper. Simmer 8–10 minutes.

7. Add cooked rice, shrimp, lime juice, and cilantro. Serve hot.

Tips

• Make it vegetarian: Sub tofu for shrimp and use veggie broth.

• Add more veg: Try mushrooms, snap peas, or spinach.

• Control the spice: Use less curry paste or add more coconut milk to tone it down.