Thai Shrimp Soup


  1. 1 cup uncooked basmati rice
  2. 2 tablespoons unsalted butter
  3. 1 pound medium shrimp, peeled and deveined
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 cloves garlic, minced
  6. 1 onion, diced
  7. 1 red bell pepper, diced
  8. 1 tablespoon freshly grated ginger
  9. 2 tablespoon red curry paste
  10. 1 (12-ounce) can unsweetened coconut milk
  11. 3 cups vegetable stock
  12. Juice of 1 lime
  13. 2 tablespoons chopped fresh cilantro leaves



Cooking time: 30 minutes

  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice and cilantro.
  7. Serve immediately.


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