This fragrant, creamy Thai shrimp soup tastes like your favorite Thai restaurant’s tom yum — with a rich coconut-red curry broth, plump shrimp, and fluffy rice in every bowl. It’s a one-pot weeknight hero that looks and tastes like it took all afternoon.
Ingredients
- 1 cup uncooked basmati rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable broth
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (coriander leaves)
Instructions
- Cook the rice in a large pot with 1 1/2 cups of water according to the package directions; set aside.
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
- In the same pot, add the garlic, onion, and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in the ginger and red curry paste and cook for 1 minute. Gradually whisk in the coconut milk and vegetable broth, bring to a boil, then reduce the heat and simmer 8-10 minutes until slightly thickened.
- Stir in the cooked rice, shrimp, lime juice, and cilantro. Serve immediately.
Creamy, zesty, and full of plump shrimp — this Thai shrimp soup is pure comfort in a bowl. Enjoy!
