EASY THAI SHRIMP SOUP

Skip the takeout and make this incredibly easy and delicious Thai shrimp soup at home! It’s not only 10000x tastier and healthier, but it’s ready in minutes.

Why You’ll Love This Soup

Takeout Favorite Made Easy: Enjoy your favorite Thai flavors without leaving the house.
Budget-Friendly: This recipe is easy on the wallet.
Simple Ingredients: Uses readily available ingredients.
Cold Weather Comfort: Perfect for cozy nights.
Delicious Leftovers: The flavors deepen overnight.
Versatile Recipe: Easily adaptable to your tastes and dietary needs (can be made vegetarian).

What is Red Curry Paste?

A staple in Thai cuisine, red curry paste is a blend of red chili peppers, garlic, lemongrass, Thai ginger, and various spices. It’s used in stir-fries, soups, and coconut milk-based curries. You can find it in most grocery stores (Thai Kitchen is a common brand) and online. Some brands contain shellfish (shrimp paste).

Tips and Tricks for Success

Shrimp Size Matters: Shrimp size is determined by the number of shrimp per pound. The smaller the number, the larger the shrimp. Medium shrimp are about 40-50 per pound.
Frozen Shrimp is Best: Frozen shrimp (avoid bags with freezer burn) offer superior quality and freshness. Thaw quickly under cold running water.
Protein Options: This recipe works well with chicken thighs, chicken breasts, shrimp, or tofu.
Full-Fat Coconut Milk: While light coconut milk can be used, full-fat coconut milk creates a richer, creamier broth.
Flavor Variations: Swap red curry paste for green, add more vegetables (cabbage, zucchini, mushrooms, bok choy), or use rice noodles instead of rice.
Reheating Leftovers: Add more stock when reheating, as the rice will absorb the broth.

What to Serve with Thai Shrimp Soup

Thai Chicken Thighs
Vegetable Spring Rolls with Peanut Sauce
Chicken Satay with Peanut Sauce
Garlic Ginger Chicken Potstickers
Chicken Fried Rice

Tools for This Recipe

Saucepan
Dutch oven

Easy Thai Shrimp Soup: Frequently Asked Questions

Can I use frozen shrimp? Yes! Thaw them overnight in the refrigerator or quickly under cold water (5-10 minutes). Pat them dry to remove excess moisture.
Can I substitute chicken for shrimp? Absolutely! Chicken is a great alternative. You can also use chicken stock instead of vegetable stock.
What brand of red curry paste do you recommend? Mae Ploy (contains shrimp paste) and Thai Kitchen (mild heat, widely available) are both excellent choices.
How can I store leftovers? Store in an airtight container in the refrigerator for 1-2 days.
Is this freezer-friendly? Freezing is not recommended, as coconut milk tends to separate when frozen.

Skip the takeout and make this incredibly flavorful Thai shrimp soup at home! It’s quick, simple, and packed with aromatic spices, creamy coconut milk, and tender shrimp.

Time Required

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings

Makes 6 servings

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

Saucepan
Dutch oven or large stockpot

Instructions

Cook the Rice – In a saucepan, bring 1½ cups of water to a boil. Add basmati rice, reduce heat, and simmer until fully cooked. Set aside.
Cook the Shrimp – Season shrimp with salt and pepper. Melt butter in a Dutch oven over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
Sauté Vegetables & Spices – In the same pot, add onion and bell pepper. Sauté for 3-4 minutes until tender. Stir in red curry paste, garlic, and ginger, and cook for another 2 minutes until fragrant.
Simmer the Broth – Pour in coconut milk and vegetable stock. Season with salt and pepper, bring to a boil, then reduce heat and let simmer for 8-10 minutes until slightly thickened.
Combine & Serve – Stir in the cooked rice, shrimp, lime juice, and cilantro. Serve immediately and enjoy!