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–+ servings
Easy Thai Shrimp Soup

Savor the Flavor: Easy Thai Shrimp Soup in 30 Minutes

Discover the comforting and healthy Easy Thai Shrimp Soup, 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: Soups
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Basmati Rice Substitute with jasmine rice for traditional flavor.
  • 3 cups Vegetable Stock Chicken stock can be used for extra richness.
  • 1 can Coconut Milk Opt for light coconut milk for fewer calories.
For the Flavor
  • 2 tablespoons Red Curry Paste Use homemade or trusted brands like Mae Ploy.
  • 2 tablespoons Unsalted Butter Can be swapped with olive oil for a vegan option.
  • 1 tablespoon Freshly Grated Ginger Ground ginger can be an emergency substitute.
  • 3 cloves Garlic Fresh minced garlic elevates flavor.
For the Protein
  • 1 pound Medium Shrimp Peeled and deveined for quick cooking.
For the Vegetables
  • 1 medium Onion Diced for sweetness.
  • 1 large Red Bell Pepper Adds vibrant color and sweetness.
For Seasoning
  • to taste Kosher Salt
  • to taste Freshly Ground Black Pepper
For Finishing Touches
  • 2 tablespoons Freshly Squeezed Lime Juice Fresh is always better than bottled.
  • 1/4 cup Chopped Fresh Cilantro Leaves Parsley is a fine alternative if cilantro isn't available.

Equipment

  • large stockpot
  • pot

Method
 

Step-by-Step Instructions
  1. Cook the basmati rice according to package instructions, usually about 15-20 minutes. Rinse under cold water, then simmer with water until fluffy. Set aside.
  2. Lightly season the shrimp with kosher salt and freshly ground black pepper. Set aside.
  3. Melt unsalted butter in a large pot over medium-high heat. Add diced onion and red bell pepper, sauté for 3-4 minutes until softened.
  4. Add seasoned shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  5. In the same pot, stir in red curry paste, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
  6. Pour in coconut milk and vegetable stock. Season with salt and pepper, then bring to a boil.
  7. Reduce heat and simmer for about 8-10 minutes to develop flavors.
  8. Stir in cooked rice, reserved shrimp, lime juice, and cilantro. Cook for an additional 2-3 minutes until heated through.
  9. Ladle into bowls, garnish with extra cilantro if desired, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 38gProtein: 22gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Notes

For best results, do not overcook shrimp and use fresh ingredients for enhanced flavors.

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