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Thai Shrimp Soup

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

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
 

  • Cook rice according to package instructions. Set aside.
  • Season shrimp with salt and pepper.
  • In a Dutch oven, melt butter over medium-high heat. Add shrimp, cook 2–3 minutes until pink. Remove and set aside.
  • Add onion and bell pepper to pot. Cook 3–4 minutes until soft.
  • Stir in garlic, ginger, and curry paste. Cook 2 minutes until fragrant.
  • Pour in coconut milk and stock. Season with salt and pepper. Simmer 8–10 minutes.
  • Add cooked rice, shrimp, lime juice, and cilantro. Serve hot.

Notes

  • 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.