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Easy Thai Shrimp Coconut Curry Soup Recipe

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4.2 from 6 reviews

This Easy Thai Shrimp Coconut Curry Soup is a flavorful and comforting dish that combines tender shrimp with a fragrant coconut curry broth. Made with red curry paste, fresh ginger, garlic, and quick-cooking brown rice, this gluten-free and dairy-free soup is perfect for a cozy meal that rivals any takeout. Ready in under an hour, it’s a delicious way to bring authentic Thai flavors to your kitchen.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Sauté Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons freshly grated ginger

Soup and Flavorings

  • 3 tablespoons red curry paste
  • 2 (400 mL) cans unsweetened coconut milk
  • 4-5 cups no salt added chicken broth
  • 2 tablespoons honey
  • 3/4 cup quick cooking brown rice, uncooked

Protein and Garnish

  • 1.5 pounds raw jumbo shrimp, peeled and deveined
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt & pepper, to taste

Instructions

  1. Sauté Aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in grated ginger and cook until fragrant, about 1 minute.
  2. Add Curry Paste and Liquids: Whisk in the red curry paste until well combined with the aromatics, roughly 1 minute. Gradually whisk in the coconut milk and chicken broth, stirring constantly to incorporate the ingredients evenly, about 1-2 minutes. Then, add honey and stir to combine.
  3. Cook Rice: Bring the mixture to a boil, then add the quick cooking brown rice. Reduce the heat to medium-low and simmer gently for about 25 minutes, or until the rice is fully cooked and tender.
  4. Cook Shrimp: Add the peeled and deveined shrimp to the pot. Cook for approximately 4 minutes, or until the shrimp turn pink and are fully cooked through.
  5. Finish and Season: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning by adding more lime juice for zing, sriracha for heat, salt and pepper to taste, and additional cilantro for freshness. If desired, thin the soup by adding extra broth. Serve warm and enjoy!

Notes

  • This soup is naturally gluten-free and dairy-free.
  • You can adjust spiciness with sriracha or additional red curry paste.
  • For a vegetarian version, substitute chicken broth with vegetable broth and shrimp with tofu or vegetables.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
  • Quick cooking brown rice is recommended for faster preparation, but regular brown rice can be used with longer cooking time.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://dishiary.com/easy-thai-shrimp-coconut-curry-soup-recipe/