Easy Thai Shrimp Soup
So I have been on a thai food binge lately and testing out different recipes from my kitchen. The weather has been particularly chilly this past week and it was feeling much like soup weather. Between my thai food cravings and the cooler weather, I decided to take the opportunity during this fine winter break to attempt making some easy thai shrimp soup for the first time. Not only did this turn out absolutely scrumptious and amazing, but it was quite easy to create! I am all about simple and delicious, and to top it off… this meal can be made in just thirty minutes!
Don’t worry if you have sensitive taste buds because this soup wasn’t as spicy as I had anticipated, a very mild thai dish! I think that lime juice really offsets the spiciness in the soup and makes it much more enjoyable. I honestly expected this to be a soup that just the adults would be able to enjoy, but it tuned out to be mild enough that even my youngest (1 year old) was sipping on her own bowl. This recipe is also far healthier than if you were to get thai takeout. We also had plenty of leftover soup after everyone enjoyed a bowl or two! If you are looking for a simple dish and wanting to try something new, I highly recommend you give this recipe a try!
I know this particular recipes calls for shrimp, but there are plenty of substitutes if you would prefer tofu or something of that sort. Let me know in the comments below if you tried this recipe and what you thought!
- 1 cup uncooked basmati rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 2 (12-ounce) cans unsweetened coconut milk
- 4 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- 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.