This easy Thai Shrimp Soup is made with the perfect blend of coconut milk, curry and other simple ingredients in just 30 minutes. The flavors are incredibly delicious!
Ever since I discovered Thai chili sauce year making this Bang Bang Shrimp and Pasta, I have a new found love of Thai food. I never knew how much I loved curry flavors too!
For some reason I had in my mind that Thai food was ultra spicy. I found out on my first restaurant experience that you choose the level of your heat. So be sure to add a little extra red curry paste if you like things a little spicer.
Just like that Thai chili sauce, I have never bought or cooked with red curry paste. Seen it, but had no idea what I was missing! A-mazing little jar of flavor. Plus the coconut milk makes it so creamy.
How to Make Thai Shrimp Soup
Cook rice according to package directions.
Melt coconut oil (or butter) in a large pot over medium high heat.
Add shrimp and cook until pink, about 3 minutes.
Remove the shrimp from pot and set aside.
Add garlic and onion to the pot. Cook about 4 minutes or until tender, stirring occasionally.
Stir in ginger and cook for an additional about 1 minute.
Stir in red curry paste until well combined.
Gradually stir in the coconut milk and vegetable stock.
Cook for about 2 minutes, stirring constantly.
Bring to a boil, then reduce heat and simmer about 8-10 minutes until slightly thickened.
Stir in shrimp, rice, lime juice and cilantro.
ENJOY!!
Other Thai recipes to try:
Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
Simple Thai Shrimp Soup
Ingredients
- 1 cup uncooked brown rice or rice noodles
- 2 tablespoons coconut oil or butter
- 1 pound medium shrimp peeled and deveined
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon red curry paste
- 4 cups 32 oz carton of vegetable stock
- 24 ounces unsweetened coconut milk 12-ounce cans
- 2 tablespoons lime or the juice of 1 lime
- 3 tablespoons chopped fresh cilantro leaves
- Salt and pepper to taste
Instructions
- Cook rice according to package directions.
- Melt coconut oil (or butter) in a large pot over medium high heat.
- Add shrimp and cook until pink, about 3 minutes.
- Remove the shrimp from pot and set aside.
- Add garlic and onion to the pot. Cook about 4 minutes or until tender, stirring occasionally.
- Stir in ginger and cook for an additional about 1 minute.
- Stir in red curry paste until well combined.
- Gradually stir in the coconut milk and vegetable stock.
- Cook for about 2 minutes, stirring constantly.
- Bring to a boil, then reduce heat and simmer about 8-10 minutes until slightly thickened.
- Stir in shrimp, rice, lime juice and cilantro.
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Inspired by Damn Delicious
M
Delicious soup with minor changes for my taste. I used red rice noodles, omitted salt and added 2 tbsp. Fish sauce and quartered mushrooms. Will make again!
Christine at Must Love Home
Hi Gorgeous! This looks Amazing! Your post has been Pinned,Tweeted and shared on Facebook! I’ll be featuring it this week on the Friday Favorites Link Party at Mustlovehome.com. Come by the party to see your feature and share what you have been working on this week! The doors open at 7PM every Thursday. Hugs – Christine at Must Love Home
Nicole
I miss Thai soup! Bookmarking this recipe. Thanks for sharing. 🙂
Miz Helen
Your Thai Shrimp Soup looks fantastic! Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
April J Harris
I haven’t had Thai food in a while – thank you for reminding me about this delicious cuisine! Your Thai Shrimp Soup looks delicious and sounds so flavourful. Sharing! Thank you for being a part of the Hearth and Soul Hop, Sherri.
Joanne Boulter
Yum! I love your recipe. Thank you for sharing it on SYC. Jo
Patti
I was certain that this recipe was going to be complicated, but it’s very simply. I need to get some red curry paste on my next trip to the store. Thanks for sharing.
Robyn @ Simply Fresh Dinners
Hi Sherri,
I saw this soup over at Pieced Pastimes and knew I had to come see more. So beautiful and just what we need on this wintery day! Great to find your beautiful blog!
Jann Olson
This looks super yummy! I never make Thai at home, but we have a really good restaurant close by. Don’t go often, but when we do were with a group and order a variety. Love almost everything, but curry is one of my favorites. Thanks for sharing with SYC.
hugs,
Jann
Pat
Found you on Frugal Friday – thanks for sharing this over there! Can’t wait to try it out this weekend 😉
Carlee
Oh my, that looks so good. I love Thai food, but I live in a smaller town and we don’t have a lot of options to eat it. I need to make more Thai food and home and this made my must make soon list. Pinning to make!
Andrea @ Chasing Strength
This looks amazing, I will definitely have to try it. I’m fairly new to Thai food as well, for the same reasons I thought it would be too spicy for me!
Jody @EasyPeasyMom
Yum! This looks so delicious! I love Thai food and this soup looks perfect for the winter! Pinning, thanks for sharing!
Visiting from the Chicken Chick blog hop