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–+ servings

Easy Thai Shrimp Soup

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
4.9 stars (176 ratings)

Ingredients

  • 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

Equipment

Instructions

  • 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.