Easy Thai Shrimp Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(162)
Ingredients
6 servings
- 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 (13.5-ounce) can coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Chef’s notes
Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
This recipe will work well with chicken thighs, chicken breasts, shrimp or tofu.
Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use rice noodles in place of rice.
When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the broth.