Thai Shrimp Soup Recipe

Okay, so this Thai Shrimp Soup? It’s become my ultimate comfort food. I first made it after a particularly rough day at work, craving something warm and flavorful, but also super easy. It totally hit the spot.

Thai Shrimp Soup Recipe

What I love most is how versatile it is. Honestly, I rarely measure anything anymore – I just kind of eyeball it and throw in whatever veggies I have on hand. It always turns out delicious. It took me a couple tries to balance the spice level just right, but now it’s perfect.

Thai Shrimp Soup Recipe

It’s also surprisingly quick, which is a huge plus for weeknight dinners. You can have the whole thing ready in under 30 minutes. Perfect for when you’re tired and just want a good meal without a lot of fuss.

Thai Shrimp Soup Recipe

What You’ll Need

  • 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 (13.5-ounce) can coconut milk
  • 3 cups vegetable stock
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro leaves
Thai Shrimp Soup Recipe

Steps

Thai Shrimp Soup Recipe
  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. Season shrimp with salt and pepper, to taste.
  3. 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.
  4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
  6. 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.
  7. Stir in rice, shrimp, lime juice and cilantro.
  8. Serve immediately.
See also  Healthy Muffins for Kids
Thai Shrimp Soup Recipe

Substitutions That Actually Work

  • You can definitely use other types of rice – jasmine or even brown rice work well.
  • If you don’t have vegetable stock, chicken or even water will do in a pinch.
  • Feel free to add other veggies – like mushrooms or spinach.

Making It Diabetes-Friendly

  • Use brown rice instead of basmati for more fiber.
  • Be mindful of the sodium content in the stock and adjust accordingly. You might want to use low-sodium options.

Tips & Storage

  • If you want it extra creamy, add a little more coconut milk.
  • Leftovers are good for about 2 days in the fridge. Just reheat gently on the stovetop.