Thai Shrimp Soup – Easy 30-Minute Coconut Curry Comfort

Thai Shrimp Soup brings bold flavor, creamy coconut richness, and tender shrimp together in one comforting bowl. This easy 30-minute recipe skips take-out and delivers a fresh, homemade version that tastes brighter and cleaner. With fragrant red curry paste, creamy coconut milk, and perfectly cooked shrimp, this Thai Shrimp Soup transforms simple pantry ingredients into a satisfying weeknight meal.

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The first time I made Thai Shrimp Soup at home, I could not believe how simple it was. I used to order it whenever I craved something warm, creamy, and slightly spicy. However, once I realized how quickly this soup comes together, I stopped relying on take-out entirely.

What makes Thai Shrimp Soup special is the balance. The coconut milk adds silky richness, while the red curry paste brings depth and gentle heat. Then the lime juice cuts through everything with brightness. Because shrimp cooks in just minutes, this becomes the perfect weeknight 20-Minute Meal that still feels special.

Even better, this Thai Shrimp Soup works beautifully as a light dinner or as a hearty lunch. The basmati rice turns it into a satisfying bowl, almost like a comforting Noodle Soup, yet lighter and fresher. If you enjoy bold Seafood flavors with creamy Coconut Curry notes, this recipe will quickly become part of your regular rotation.

Ingredients

• 1 cup basmati rice

• 1 pound medium shrimp, peeled and deveined

• Kosher salt, to taste

• 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 (13.5-ounce) can coconut milk

• 3 cups vegetable stock

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons chopped fresh cilantro leaves

Step-by-Step Instructions

Preparing the Ingredients

Start by cooking the basmati rice according to the package directions. Use 1 ½ cups of water and allow the rice to fully absorb the liquid. Fluff it with a fork and set it aside.

Meanwhile, pat the shrimp dry with paper towels. Season them evenly with kosher salt and freshly ground black pepper. Dice the onion and red bell pepper, mince the garlic, and grate the ginger so everything is ready before cooking.

Cooking Instructions

Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the shrimp in a single layer and cook for about 2 to 3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp immediately and set aside to prevent overcooking.

Next, add the diced onion and red bell pepper to the same pot. Cook for 3 to 4 minutes, stirring often, until softened. Stir in the red curry paste, garlic, and ginger. Cook for about 2 minutes until fragrant.

Pour in the coconut milk and vegetable stock. Season lightly with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 8 to 10 minutes until slightly thickened.

Finally, stir in the cooked rice, shrimp, lime juice, and chopped cilantro. Let everything heat through for 1 to 2 minutes. Serve immediately while hot.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the shrimp. Because shrimp cooks very quickly, it becomes rubbery if left too long in the heat. Remove it as soon as it turns pink.

Also, avoid boiling the soup aggressively after adding coconut milk. Instead, keep it at a gentle simmer so the texture stays smooth and creamy.

Finally, season gradually. Red curry paste contains salt, so taste before adding extra.

Pro Tips for Better Flavor

For deeper flavor, sauté the curry paste for a full two minutes before adding liquids. This step helps release its oils and intensifies the taste.

If you enjoy extra heat, add a small pinch of crushed red pepper flakes. For a brighter finish, add a little extra lime juice just before serving.

Fresh cilantro makes a noticeable difference, so add it at the end rather than during cooking to keep its flavor vibrant.

Serving and Storage

How to Serve

Serve Thai Shrimp Soup in deep bowls with additional cilantro and a wedge of lime on the side. You can pair it with warm naan or crusty bread to soak up the creamy broth.

For a lighter version, reduce the rice slightly. For a heartier bowl, increase the rice for a thicker consistency.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat until warmed through.

If the soup thickens too much after refrigeration, add a splash of vegetable stock or water while reheating to loosen the consistency.

Conclusion

Thai Shrimp Soup delivers bold curry flavor, creamy coconut richness, and tender shrimp in just 30 minutes. Because it uses simple ingredients and straightforward steps, it fits perfectly into busy schedules. Once you try this homemade version, you may never return to take-out again.

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Frequently Asked Questions

Can I use frozen shrimp for Thai Shrimp Soup?

Yes, you can use frozen shrimp. Simply thaw it completely and pat it dry before cooking. This prevents excess moisture and helps the shrimp cook evenly.

Can I make this soup dairy-free?

Yes. Replace the butter with olive oil or another plant-based oil. The rest of the ingredients are naturally dairy-free.

Can I substitute the rice with noodles?

Absolutely. You can swap the basmati rice for rice noodles to create a more traditional Thai-style noodle soup texture while keeping the same rich coconut curry broth.

Thai Shrimp Soup

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• Author: Emily Carter
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Creamy Thai Shrimp Soup made with coconut milk, red curry paste, tender shrimp, and basmati rice. A quick and flavorful 30-minute meal.

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Ingredients

Scale 1x2x3x

• 1 cup basmati rice
• 1 pound medium shrimp, peeled and deveined
• Kosher salt, to taste
• 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 (13.5-ounce) can coconut milk
• 3 cups vegetable stock
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

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Instructions

1. Cook basmati rice according to package instructions using 1 1/2 cups water; set aside.
2. Season shrimp with salt and pepper.
3. Melt butter in a large Dutch oven over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes; remove and set aside.
4. Add onion and red bell pepper to the pot and cook until tender, about 3-4 minutes.
5. Stir in red curry paste, garlic, and ginger; cook until fragrant, about 2 minutes.
6. Pour in coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 8-10 minutes.
7. Stir in cooked rice, shrimp, lime juice, and cilantro.
8. Serve immediately.

Notes

1. Do not overcook the shrimp to prevent a rubbery texture.
2. Simmer gently after adding coconut milk to maintain a creamy consistency.
3. Adjust lime juice and seasoning to taste before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 180mg