Description
This easy Thai shrimp soup delivers a comforting yet vibrant experience with a creamy coconut broth infused with red curry, ginger, and lime. Ready in under 30 minutes, it’s bold, silky, and perfect for a weeknight dinner.
Ingredients
Units
Scale
- 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 fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a saucepan, bring 1½ cups water to a boil. Add 1 cup basmati rice, cover, and simmer according to package instructions. Fluff and set aside.
- Pat shrimp dry and season with salt and pepper. In a large pot or Dutch oven, melt 2 tbsp butter over medium-high heat. Add shrimp and cook until just pink—about 2–3 minutes. Transfer to a bowl.
- In the same pot, add diced onion and red bell pepper. Sauté until tender, about 3–4 minutes. Stir in curry paste, garlic, and ginger. Cook until fragrant about 2 minutes.
- Pour in coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until the flavors meld and the soup slightly thickens 8 to 10 minutes.
- Stir in the cooked rice, shrimp, lime juice, and cilantro. Taste and adjust seasoning. Serve hot, garnished with extra herbs or lime wedges if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
