Easy Thai Shrimp Soup with Red Curry for Cozy Nights

Easy Thai Shrimp Soup with Red Curry for Cozy Nights

This Easy Thai Shrimp Soup brings vibrant flavors to your table in a creamy, healthy broth with aromatic spices.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Basmati Rice Substitute with jasmine rice for a more authentic texture.
2 tablespoons Unsalted Butter Use olive oil for a dairy-free version.
4 cups Vegetable Stock Chicken stock can be used for a richer flavor.

For the Protein

1 pound Medium Shrimp Peeled and deveined; can substitute with chicken or tofu.

For the Aromatics

1 medium Onion Yellow or white onion can be used interchangeably.
3 cloves Garlic Minced.
1 tablespoon Fresh Ginger Fresh is preferred over powdered for maximum flavor.

For the Vegetables

1 medium Red Bell Pepper Substitute with other bell peppers or sugar snap peas.

For the Flavor

2 tablespoons Red Curry Paste Brands like Thai Kitchen or Mae Ploy recommended.
to taste Kosher Salt Adjust to taste.
to taste Black Pepper Adjust to taste.

For the Creaminess

1 can Coconut Milk Avoid freezing as it may separate; use light coconut milk for fewer calories.

For Brightness

2 tablespoons Fresh Lime Juice Adds acidity and a refreshing kick.
1/4 cup Fresh Cilantro For garnish.

Equipment

large stockpot

Method

Step-by-Step Instructions

Cook the basmati rice according to the package instructions, usually around 15-20 minutes in boiling water. Fluff with a fork and set aside.
Season the medium shrimp with kosher salt and black pepper. In a large stockpot, melt unsalted butter over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
In the same pot, add chopped onion and red bell pepper. Sauté for 3-4 minutes until tender and slightly translucent.
Stir in red curry paste, minced garlic, and grated ginger. Cook for about 2 minutes until fragrant.
Pour in coconut milk and vegetable stock, stirring to mix. Season with salt and pepper. Bring to a gentle boil, then simmer for 8-10 minutes until thickened.
Stir in cooked basmati rice, reserved shrimp, and fresh lime juice. Mix gently and warm for another 2-3 minutes. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 22gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Prep ahead by gathering and chopping all ingredients before cooking. Always taste and adjust seasoning before serving. Fresh ingredients maximize flavor, while avoiding freezing post-coconut milk keeps the soup's texture intact.

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