Thai Coconut Shrimp Soup

This soup is easy and wonderful to customize to your liking. You can swap out the shrimp for a different protein and change up the veggies depending on what’s in season or what’s readily available.
  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound raw shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon grated fresh ginger
  • 1 lemongrass stalk, halved lengthwise
  • 2 tablespoons red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups chicken broth
  • 1 tablespoon light brown sugar
  • 1 tablespoon soy sauce Juice of 1 lime
  • 2 tablespoons torn fresh basil leaves


1. In a medium pot, combine 1½ cups water and the rice and cook according to the package instructions. Set aside.
2. In a large pot, melt the butter over medium-high heat. Add the shrimp, salt, and black pepper. Heat until the shrimp are cooked, about 3 minutes. Remove the shrimp and set aside.
3. Put the garlic, onion, and bell pepper in the pot and cook for 3 to 4 minutes.
4. Stir in the ginger and lemongrass and cook for 1 minute.
5. Whisk in the curry paste, then stir in the coconut milk, broth, brown sugar, and soy sauce.
6. Bring the mixture to a boil, reduce the heat to low, and cook for 8 to 10 minutes. Remove the lemongrass.
7. Stir in the rice, shrimp, lime juice, and basil. Ladle into bowls and serve.

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