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    Home » Recipes » Asian

    Simple Thai Shrimp Soup

    Published: Jan 11, 2016 · Modified: Oct 7, 2024 by Sherri · This post may contain affiliate links · 13 Comments

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    thai shrimp soup in a white bowl with text overlay

    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!

    a bowl of shrimp soup with a spoon full of soup

     

    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.

    a bowl of shrimp soup with a spoon full of soup

    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

    Chicken Pad Thai

    Thai Spaghetti Squash

    Thai Lettuce Wraps

    a spoonful of thai shrimp soup over a white bowl

    thai shrimp soup with rice in a white bowl with a spoon

    Simple Thai Shrimp Soup

    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!
    4.86 from 7 votes
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    Course: Soup
    Cuisine: Thai
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 769kcal
    Author: Sherri Hagymas

    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

    Calories: 769kcal | Carbohydrates: 52g | Protein: 31g | Fat: 50g | Saturated Fat: 42g | Cholesterol: 285mg | Sodium: 1850mg | Potassium: 714mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1110IU | Vitamin C: 13.4mg | Calcium: 223mg | Iron: 6.2mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

     

    Inspired by Damn Delicious

     

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    Reader Interactions

    Comments

    1. M

      February 26, 2020 at 7:15 pm

      4 stars
      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!

      Reply
    2. Christine at Must Love Home

      January 28, 2016 at 9:41 am

      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

      Reply
    3. Nicole

      January 27, 2016 at 12:13 pm

      5 stars
      I miss Thai soup! Bookmarking this recipe. Thanks for sharing. 🙂

      Reply
    4. Miz Helen

      January 25, 2016 at 1:08 pm

      5 stars
      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

      Reply
    5. April J Harris

      January 25, 2016 at 5:29 am

      5 stars
      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.

      Reply
    6. Joanne Boulter

      January 23, 2016 at 7:32 pm

      5 stars
      Yum! I love your recipe. Thank you for sharing it on SYC. Jo

      Reply
    7. Patti

      January 23, 2016 at 1:31 pm

      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.

      Reply
    8. Robyn @ Simply Fresh Dinners

      January 23, 2016 at 10:19 am

      5 stars
      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!

      Reply
    9. Jann Olson

      January 22, 2016 at 9:30 pm

      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

      Reply
    10. Pat

      January 22, 2016 at 8:35 pm

      Found you on Frugal Friday – thanks for sharing this over there! Can’t wait to try it out this weekend 😉

      Reply
    11. Carlee

      January 21, 2016 at 10:45 am

      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!

      Reply
    12. Andrea @ Chasing Strength

      January 20, 2016 at 12:08 pm

      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!

      Reply
    13. Jody @EasyPeasyMom

      January 17, 2016 at 8:44 pm

      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

      Reply
    4.86 from 7 votes (1 rating without comment)

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