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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
Thai Shrimp Soup
Ingredients
- 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
Instructions
- 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
Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Adapted from Damn Delicious
Karly says
This is gorgeous! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Karyl says
Thank you so much Karly! I appreciate it. I’ll definitely be back to post again this week
Katherines Corner says
Thank you for sharing at the Thursday Favorite Things blog hop. I featured you on facebook and google plus, pinned too. xo
Karyl says
Thank you SO MUCH Katherine! I truly appreciate it
Karyl says
Katherine I’m not sure if I responded, so I want to make sure that I do… thank you so much!! I truly appreciate being featured, and I’ll be back for sure this week
Jim says
This looks so good. Is it gluten free?
Karyl says
Jim, I don’t follow a gluten free diet, so I am honestly not sure about that. I’m sorry I can’t answer your question fully.
Barbara says
I love making homemade soup. The colors in this soup just look so warm. Love it!
Karyl says
Thanks Barbara! This was the very first soup I attempted, and so glad that I did. Its really good
Idriss says
Gorgeous recipe ! With the cold in Montreal right now this is what my soul needs !
Karyl says
Thanks Idriss! We have a snow day here in Oklahoma, and this soup is currently calling my name 🙂
Sophie Beland says
This looks delicious and I love that it’s dairy and gluten free!
Sophie | MapleTreeBlog
Karyl says
Sophie, I am SO sorry I didn’t respond until now. I clearly just missed it. Thank you so much, and this soup is so delicious. I haven’t made it in a few weeks, but I absolutely love it. Thank you for stopping by
andrea says
This soup looks amazing. I love the flavors of Thai food. Thanks for sharing 🙂
Karyl says
Thanks Andrea! I love the flavors of Thai food as well…I could eat it all the time. Thanks for stopping by
MacKenzie says
That looks so delicious! I’m a horrible cook so maybe I can convince my boyfriend to make this lol
Karyl says
Haha! Thanks MacKenzie. This is a very easy recipe to make…I hope your boyfriend makes it for you
T.M. Brown says
I love all the ingredients in this recipe! Thai food is a favorite of my hubby’s, but with a peanut allergy in the family, we are limited in what we can do. This works beautifully (coconut not an issue). Thanks for sharing and good luck to you (I’m in a similar boat blog-wise).
Karyl says
Thanks T.M.! That’s great to hear that you can still make this recipe. Thanks for stopping by
Ada says
I am a huge fan of Thai food, but the problem is I dont like shrimp 🙁 do you think it would work if I would add chicken instead? Otherwise I love the recipe !
Karyl says
Hmmm…good question Ada. I’ve never tried it with chicken, but I don’t see why it wouldn’t work just as well. You would just need to cook the chicken all the way through in the beginning, just like the shrimp, and then cook the rest the same. I would love to hear if you try it and it works well
Maria says
Recently I started to develop my cultural culinary research so lucky me I got here! 😀
Karyl says
Thanks Maria! I appreciate you stopping by, and will be following along your blog journey as well.
Bethany @kansascitydietitian.com says
I haven’t ventured too much into cooking thai food at home, but I love how all these flavor combos sound.
Karyl says
Thanks Bethany! Cooking Thai food at home is super easy, and I’ve found a lot of great recipes. I hope you take the plunge soon. Thanks for stopping by
Meghan Capps says
That looks so yummy especially since the forecast in West Virginia is calling for snow this weekend! I will have to try to make it sometime.
Karyl says
Thanks Meghan! We have a forecast for ice this weekend, so I may need to make this soup again myself 🙂 Thanks for stopping by
Kristine-Bites of Flavor says
YUM!! I LOVE curry and usually have curry paste on hand. I’ve never made shrimp curry before but now I have a reason to. Your recipe looks great!
Bianca says
I love shrimp and thai flavours…this is perfect for the minus 25C weather!
Karyl says
Thanks Bianca! It’s such a great soup to make, and super easy. Thanks for stopping by
Veronica Leirvaag says
Yummy ?This looks really good!!
Karyl says
Thanks Veronica! It’s delicious and super simple to make. I hope you give it a try
Julianna says
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Yum! I love anything Thai! And I am especially loving your soup! 😀
Karyl says
Thank you so much Julianna! I appreciate it
Zoe and Mia says
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I’m a huge fan of thai food! Love this! We actually made another thai soup quite similar to this, and I bet this tastes delicious! SO Glad I came across this on Meet up Mondays! Can’t wait to try it!
Karyl says
Thanks Zoe & Mia! I could eat Thai food every day!!
April R- Uncookie Cutter says
Karyl, I’m so happy we found each other and I love this blog. You’re going to be huge! This soup looks fantastic, I love thai food and shrimp. Delish!
Karyl says
You are so sweet, thank you SO much!! I’m so glad we found each other as well. You are the best 🙂