This Thai Red Curry Shrimp Soup is easy to make and extremely delicious. It is perfect for any time of year as it is comforting and healthy. I will be making it again and again!
If you’re not a huge fan of shrimp, you can easily replace it with another protein like chicken or tofu.
Thai Red Curry Shrimp Soup
(6 Servings)
Ingredients
- 1 lb Shrimp, peeled and deveined
- 3 Tbsp Unsalted Butter
- 1 cup Jasmine Rice
- 15 oz Coconut Milk
- 1 Onion, diced
- 2-3 Cloves of Garlic, minced
- 2 Tbsp of Red Curry Paste (It adds a kick, so use only 1 Tbsp for less heat)
- 1 Red Bell Pepper, diced
- 1 Tbsp Grated Ginger
- 3 Cups Vegetable Broth
- 3-4 Tbsp Fresh Cilantro, chopped
- 1 lime, juiced
- Salt and Pepper to taste
Instructions
Cook rice according to package instructions and set aside.
In a large pot or Dutch oven, melt the butter on medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 3 minutes until the shrimp turns pink, stirring occasionally. I used frozen shrimp that was already cooked, therefore all I did was heat it up in the butter and season it for a few seconds.
Add the garlic, onion, and bell pepper to the pot. Cook until tender, being sure to stir to prevent burning, about 3-4 minutes. Add the ginger, stir, and allow it to cook for 1-2 minutes.
Add the curry paste and stir well. Gradually add the coconut milk and vegetable stock, whisking well for 2-3 minutes.
Allow it to boil then reduce the heat. Allow it to simmer for 10 minutes, stirring occasionally.
Add the rice, shrimp, lime juice and cilantro.
Enjoy!