Go Back
+ servings
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!
Course Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 769kcal


  • 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


  • 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!!


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