Description
Spicy Thai Shrimp Soup brings tropical comfort to your kitchen with authentic Southeast Asian flavors. Fragrant lemongrass, tender shrimp, and zesty lime create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Base Ingredients:
- 1 pound (454 grams) medium shrimp, peeled and deveined
- 1 cup (236 milliliters) basmati rice
- 2 tablespoons (30 milliliters) unsalted butter
Vegetables & Aromatics:
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon (15 milliliters) freshly grated ginger
Liquids & Seasonings:
- 3 cups (710 milliliters) vegetable stock
- 1 (13.5-ounce/400 milliliters) can coconut milk
- 2 tablespoons (30 milliliters) red curry paste
- 2 tablespoons (30 milliliters) lime juice
- Kosher salt to taste
- Black pepper to taste
Garnish:
- 2 tablespoons (30 milliliters) chopped fresh cilantro
Instructions
- Prepare basmati rice according to package directions using 1½ cups water; set aside to rest.
- Season shrimp with salt and pepper. Melt butter in a Dutch oven and sauté shrimp until they turn vibrant pink, approximately 2-3 minutes; transfer to a separate plate.
- In the same pot, sauté diced onions and bell peppers until they become soft and translucent, about 3-4 minutes.
- Introduce aromatic elements by adding curry paste, minced garlic, and grated ginger; cook until the mixture becomes intensely fragrant, roughly 1-2 minutes.
- Pour in coconut milk and stock, then season with additional salt and pepper to taste. Bring the liquid to a gentle boil, then reduce heat and allow the soup to simmer, creating a slightly thickened consistency for 7-9 minutes.
- Gently fold in cooked rice, sautéed shrimp, fresh lime juice, and chopped cilantro. Serve piping hot, ensuring all ingredients are evenly distributed.
Notes
- Customize spice levels by adjusting the amount of curry paste, catering to mild or bold flavor preferences.
- Swap shrimp with tofu or chicken for dietary variety, ensuring protein-rich alternatives for different nutritional needs.
- Use low-sodium stock to control salt intake, making the soup more heart-friendly and suitable for restricted diets.
- Enhance nutrition by adding extra vegetables like spinach or mushrooms, boosting the soup’s vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 160 mg