Make your own simple and extra tasty Thai shrimp soup in a matter of minutes when you have your next craving for Thai yumminess. The flavors are incredibly delicious!
Ever since I discovered Thai chili sauce year making this Bang Bang Shrimp and Pasta, I have a newfound love of Thai food. Where the heck have I been?? I mean yum! Triple yum!
My brother took me to my first Thai restaurant a few months ago. I know! You would think I was living under a rock. Hopefully some of you can relate and I’m not the only one who is late to this party.
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. How great is that? 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.
INGREDIENTS
1 cup uncooked brown rice
2 tablespoons coconut oil or butter
1 pound medium shrimp, peeled and deveined
1 onion, diced
3 cloves garlic, minced
1 tablespoon of freshly grated ginger
1 tablespoon red curry paste
4 cups (32 oz carton) of vegetable stock
2 (13.5 oz) cans unsweetened coconut milk
2 tablespoons of lime or the juice of 1 lime
3 tablespoons chopped fresh cilantro leaves
Salt and pepper to taste
DIRECTIONS
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!!
Do you have a favorite Thai dish?
Simple Thai Shrimp Soup
Make your own simple and extra tasty Thai shrimp soup in a matter of minutes when you have your next craving for Thai yumminess. The flavors are incredibly delicious!
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!!
Inspired by Damn Delicious
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Jody @EasyPeasyMom says
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
Andrea @ Chasing Strength says
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!
Carlee says
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!
Pat says
Found you on Frugal Friday – thanks for sharing this over there! Can’t wait to try it out this weekend 😉
Jann Olson says
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
Robyn @ Simply Fresh Dinners says
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!
Patti says
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.
Joanne Boulter says
Yum! I love your recipe. Thank you for sharing it on SYC. Jo
April J Harris says
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.
Miz Helen says
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
Nicole says
I miss Thai soup! Bookmarking this recipe. Thanks for sharing. 🙂
Christine at Must Love Home says
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