Indulge in the exotic flavors of Thailand with our Easy Thai Shrimp Soup recipe. This vibrant and aromatic soup features succulent shrimp swimming in a fragrant broth infused with coconut milk, lemongrass, ginger, and Thai spices. With just a handful of ingredients and minimal prep, it’s the perfect dish for a quick weeknight meal or a cozy weekend dinner. Whether you’re a seasoned Thai cuisine enthusiast or new to its bold and vibrant flavors, this soup is sure to delight your taste buds and transport you to the streets of Bangkok with each spoonful.
INGREDIENTS
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
INSTRUCTIONS
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Season shrimp with salt and pepper, to taste.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro
Serve immediately.