Thai Shrimp Soup is spicy, creamy, rich, and extremely flavorful. This soup is simple to make, and is perfect for a cold winter’s night.
When I began the blog in 2012 it was really just for me and a handful of my friends who followed it. I didn’t promote on any social media, so my readership numbers were next to nothing. About 2 years ago Aaron’s friends Matt & April moved to Stillwater. They have become great friends and instantly joined our social group. More important for me, April is a blogger at Uncookiecutter. She does amazing DIY projects, and her blog projects are transforming their fixer-upper home.
April and I have really bonded over our shared interest. Even when we’re out with friends, our conversation inevitably turns to blogging. Because of her, I got active on all of the social networks, and involved with several blogger groups. Both of these things increased my readership and followers. April’s blog is a source of income, and many others in my blogger groups are full-time bloggers. At some point I would love to get to that place in my life. I’m not near that yet, but I’m working on it.
Pinterest is still my main source for recipes, and it always will be. However, I do find great recipes on the Facebook pages of other bloggers. Damn Delicious is one of my favorites. Her photos are amazing, and I’ve tried several recipes and they are all wonderful. So when her recipe for Thai Shrimp Soup popped up on Facebook, I couldn’t resist. I’ve never made soup before, and I really don’t know why. I think I had an irrational fear that it was difficult.
Curry paste and coconut milk aren’t normal staples in my pantry, but they are readily available in the Asian section of most grocery stores. A few adaptations and a trip to the grocery store later, and I had my Thai Shrimp Soup.
This Thai Shrimp Soup is fantastic. The broth has incredible flavor. Coconut milk adds a very nice rich and silky texture to the soup, without being heavy. I used light coconut milk, to save a few calories. Regular coconut milk probably results in a thicker broth, but that’s okay.
I didn’t realize there is rice in this soup until I was ready to make it. And of course it’s not regular rice, because that would be too easy. This Thai Shrimp Soup calls for Basmati rice. That is not something I typically have in my pantry, but I actually did find a bag. However, the best-by date was about 2 years prior. But I was too lazy to go back to the store, so I used the Basmati rice I had. I have no clue if it made a difference, but I now always have Basmati rice in my pantry.
I went overboard with the curry paste because the broth was extremely spicy. However, both the rice and shrimp do a good job of cooling down the broth. The curry paste adds such a gorgeous color and flavor to the broth. The very first time I made this dish I used vegetable broth from a box. However, once I learned to make homemade vegetable broth, I’ve never looked back. It is super easy to make, and has much more flavor than anything you will get in a box or can.
Thai Shrimp Soup is on my regular meal rotation during cold weather. And now that I know how easy it is to make soup, I’ll be making others more often as well
Adapted from Damn Delicious
- 1/2 cup uncooked basmati rice
- 1 Tablespoon Margarine
- 1 pound jumbo shrimp, peeled and deveined
- salt and freshly ground black pepper
- 3 cloves garlic, minced (raw and roasted)
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 Tablespoon freshly grated ginger
- 1 Tablespoon red curry paste
- 1 12-ounce can light coconut milk
- 2 cups vegetable broth
- Juice of 1 lime
- 1 Tablespoon fresh cilantro, chopped
- Cook rice according to package instructions; set aside.
- Melt margarine in a large pot over medium high heat. Season shrimp with salt and pepper, and add to pot. Cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- Add raw garlic, onion and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste and roasted garlic until well combined, about 1 minute.
- Whisk in coconut milk and vegetable broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Add shrimp and mix to combine
- Portion rice into bowls, pour soup over rice
- Squeeze lime juice over soup, top with cilantro
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