Description
Creamy Thai Shrimp Soup made with coconut milk, red curry paste, tender shrimp, and basmati rice. A quick and flavorful 30-minute meal.
Ingredients
Scale
- 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
Instructions
- Cook basmati rice according to package instructions using 1 1/2 cups water; set aside.
- Season shrimp with salt and pepper.
- 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.
- Add onion and red bell pepper to the pot and cook until tender, about 3-4 minutes.
- Stir in red curry paste, garlic, and ginger; cook until fragrant, about 2 minutes.
- Pour in coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 8-10 minutes.
- Stir in cooked rice, shrimp, lime juice, and cilantro.
- Serve immediately.
Notes
- Do not overcook the shrimp to prevent a rubbery texture.
- Simmer gently after adding coconut milk to maintain a creamy consistency.
- 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