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Start with a friendly greeting to engage the readers

Start with a friendly greeting to engage the readers


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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Serve the soup immediately, garnished with additional cilantro and lime wedges if desired.

Notes

  • 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.