Description
This Easy Thai Shrimp Coconut Curry Soup features tender jumbo shrimp simmered in a fragrant and creamy coconut curry broth, infused with red curry paste, fresh ginger, garlic, and lime juice. Served with quick-cooking brown rice, this hearty and flavorful soup is perfect for a comforting weeknight meal with authentic Thai-inspired flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 3 tablespoons red curry paste
- 2 (400 mL) cans unsweetened coconut milk
- 4-5 cups no salt added chicken broth
- 2 tablespoons honey
Grains and Protein
- 3/4 cup quick cooking brown rice (uncooked)
- 1.5 pounds raw jumbo shrimp, peeled and deveined
Finishing Touches
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Add the freshly grated ginger and cook until fragrant, about 1 minute.
- Add Curry Paste and Liquids: Whisk in the red curry paste until fully combined with the aromatics, about 1 minute. Gradually whisk in the unsweetened coconut milk and chicken broth, cooking and whisking constantly until the liquids are fully incorporated, about 1-2 minutes. Stir in the honey to balance the flavors.
- Cook Rice: Bring the mixture to a boil. Add the quick cooking brown rice, then reduce the heat to medium-low. Simmer the soup gently until the rice is fully cooked, approximately 25 minutes.
- Add Shrimp: Add the peeled and deveined jumbo shrimp to the pot. Cook the shrimp in the simmering soup for about 4 minutes or until they turn pink and are cooked through.
- Finish and Serve: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning by adding more lime juice for zing, sriracha for heat if desired, and salt and pepper as needed. For a thinner consistency, stir in more broth. Serve warm and enjoy your flavorful Thai shrimp coconut curry soup!
Notes
- Use no salt added chicken broth to control sodium levels and adjust seasoning later.
- Quick cooking brown rice helps speed up the cooking time without sacrificing fiber and nutrients.
- For extra heat, add 1-2 tablespoons of sriracha hot sauce after cooking the shrimp.
- Fresh lime juice brightens the flavors and adds a pleasant tang.
- This soup can be prepared vegetarian by substituting vegetable broth and replacing shrimp with tofu or mushrooms.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on stovetop or microwave.
