Description
Welcome to this delightful culinary journey! Today, we’re diving into a warm, comforting, and flavorful dish—Delicious Thai Shrimp Soup with a Creamy Coconut Twist. This recipe will transport your taste buds straight to Thailand with its rich and exotic flavors. Whether you’re a fan of Thai cuisine or just looking to try something new, this dish is perfect for a cozy night in. Let’s get started!
Ingredients
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 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Optional Substitutions:
- For a dairy-free version, substitute butter with coconut oil.
- To make this dish vegan, replace the shrimp with tofu or mushrooms.
- Adjust the spiciness by adding more or less red curry paste.
Instructions
- Cook the Rice: In a large saucepan, bring 1 1/2 cups of water to a boil. Add the basmati rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is fully cooked. Set aside.
- Prepare the Shrimp: Season the shrimp with kosher salt and freshly ground black pepper to taste. Melt the unsalted butter in a large stockpot or Dutch oven over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn pink, about 2-3 minutes. Once cooked, set the shrimp aside.
- Sauté the Vegetables: In the same pot, add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
- Add the Aromatics: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes until the mixture becomes fragrant, making sure not to burn the garlic.
- Combine the Broth and Coconut Milk: Pour in the unsweetened coconut milk and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, about 8-10 minutes.
- Incorporate the Shrimp and Rice: Stir in the cooked rice, shrimp, freshly squeezed lime juice, and chopped fresh cilantro. Mix everything well to ensure the flavors meld together.
- Serve: Serve the soup immediately, garnished with additional cilantro and lime wedges if desired.
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Timing is Key: Cook the shrimp just until they turn pink to avoid a rubbery texture.
- Aromatics Matter: Don’t skip the garlic and ginger as they are essential for building depth in the soup’s flavor profile.
- Rice Cooking Tip: Rinse the basmati rice under cold water before cooking to remove excess starch and prevent it from becoming sticky.