top of page

Easy Thai Shrimp Soup

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


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.


Prep Time: 10 min   Cook Time: 20 min



Search By Tags
Recent Posts
bottom of page