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Creamy Easy Thai Shrimp Soup in 30 Minutes

Quick and flavorful Easy Thai Shrimp Soup with Red Curry Paste, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1.5 cups Basmati Rice Jasmine rice is a great alternative.
  • 2 tablespoons Unsalted Butter Olive oil can be a lighter substitute.
  • 3 cups Vegetable Stock Chicken stock can enhance flavor if preferred.
For the Protein
  • 1 pound Medium Shrimp, peeled and deveined You can swap with cooked chicken if desired.
For the Vegetables
  • 1 medium Onion, diced A touch of shallots can elevate the flavor.
  • 1 cup Red Bell Pepper, diced Any bell pepper may work if red isn’t available.
For the Aromatics
  • 2 tablespoons Red Curry Paste A milder yellow curry paste is a suitable alternative.
  • 2 cloves Garlic, minced
  • 1 tablespoon Freshly Grated Ginger
For the Creaminess
  • 1 can (13.5-ounce) Coconut Milk Leftovers may separate if frozen.
For the Finishing Touches
  • 2 tablespoons Freshly Squeezed Lime Juice
  • 0.25 cup Chopped Fresh Cilantro Leaves Adds a burst of freshness.

Equipment

  • Dutch oven
  • large saucepan

Method
 

Step‑by‑Step Instructions
  1. Bring 1.5 cups of water to a rolling boil in a large saucepan. Add basmati rice and cook according to package instructions (about 15-20 minutes). Fluff with a fork and set aside.
  2. Season the shrimp with kosher salt and black pepper. In a Dutch oven, melt the butter over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  3. In the same Dutch oven, add the diced onion and red bell pepper. Sauté over medium heat for 3-4 minutes until tender and translucent.
  4. Stir in the red curry paste, minced garlic, and grated ginger. Cook for about 2 minutes until fragrant, stirring constantly.
  5. Pour in the coconut milk and vegetable stock into the pot. Season with salt and pepper and bring to a boil. Reduce heat and let simmer for 8-10 minutes until slightly thickened.
  6. Add the prepared rice and cooked shrimp back to the soup along with lime juice and cilantro. Stir gently until combined and heated through (about 2-3 minutes).

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 2mgIron: 10mg

Notes

For best results, use fresh ingredients and consume within 1-2 days for optimal flavor.

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