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–+ servings
Thai Shrimp Soup

Savor the Joy of Thai Shrimp Soup in Just 30 Minutes!

Experience the delightful flavors of Thai Shrimp Soup, a creamy and aromatic dish that can be made in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Basmati Rice Can substitute with jasmine rice.
  • 1.5 cups Vegetable Stock Chicken stock can be used instead.
  • 1 can (13.5 ounces) Coconut Milk Opt for light coconut milk for fewer calories.
For the Protein
  • 1 pound Medium Shrimp Peeled and deveined.
For the Aromatics
  • 2 tablespoons Unsalted Butter Olive oil can be used as a lighter substitute.
  • 1 Onion Diced yellow or white onions work well.
  • 1 Red Bell Pepper Diced; green pepper is a pungent alternative.
  • 3 cloves Garlic Minced; fresh is preferred for aroma.
  • 1 tablespoon Freshly Grated Ginger Fresh is optimal.
For Flavoring
  • 2 tablespoons Red Curry Paste Choose a milder paste if heat is a concern.
  • Kosher Salt Adjust to taste.
  • Pepper Adjust to taste.
For Finishing Touches
  • 2 tablespoons Freshly Squeezed Lime Juice Adds essential tang.
  • 2 tablespoons Chopped Fresh Cilantro Parsley can substitute.

Equipment

  • Medium saucepan
  • large stockpot
  • Slotted spoon

Method
 

Cooking Instructions
  1. Rinse 1 cup of basmati rice under cold water until clear. Combine with 1.5 cups of water in a saucepan, bring to boil, then simmer for 15 minutes.
  2. Melt 2 tablespoons of unsalted butter in a pot over medium-high heat. Season 1 pound of shrimp with salt and pepper, cook for 2-3 minutes until pink. Remove shrimp and set aside.
  3. In the same pot, sauté 1 diced onion and 1 diced red bell pepper for 3-4 minutes until tender.
  4. Add 2 tablespoons of red curry paste, 3 minced cloves of garlic, and 1 tablespoon of freshly grated ginger, cook for 2 minutes until fragrant.
  5. Pour in 1 can of coconut milk and 3 cups of vegetable stock. Season with salt and pepper. Bring to boil, then simmer for 8-10 minutes.
  6. Return cooked shrimp and rice to the pot, add 2 tablespoons each of lime juice and cilantro, stir and simmer for 2-3 minutes.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Avoid freezing the shrimp in the soup to maintain texture.

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