Thai Shrimp Soup - Karyl's Kulinary Krusade
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Thai Shrimp Soup

Servings: 2
Author: Karyl


  • 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