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.

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.

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.

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

Steps

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

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.