Description
This Easy Thai Shrimp Coconut Curry Soup is a flavorful and comforting dish combining tender shrimp, fragrant red curry, creamy coconut milk, and wholesome brown rice. Perfect for a cozy meal, it simmers the ingredients in a single pot, making it both simple to prepare and richly satisfying with a balance of sweet, spicy, and tangy flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 3 tablespoons red curry paste
- 2 (400 mL) cans unsweetened coconut milk
- 4-5 cups no salt added chicken broth
- 2 tablespoons honey
Main Ingredients
- 3/4 cup quick cooking brown rice, uncooked
- 1.5 pounds raw jumbo shrimp, peeled and deveined
Finishing Touches
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, until tender and fragrant, about 3 to 4 minutes. Add freshly grated ginger and cook for an additional 1 minute to release its flavor.
- Add Curry and Liquids: Whisk in red curry paste and stir until well combined and fragrant, around 1 minute. Gradually whisk in the unsweetened coconut milk and chicken broth, cooking and whisking constantly to incorporate all ingredients smoothly, about 1 to 2 minutes. Stir in honey for a touch of sweetness.
- Simmer Rice and Soup: Bring the mixture to a boil, then add the quick cooking brown rice. Reduce heat to medium-low and let it simmer gently until the rice is fully cooked, approximately 25 minutes. This allows the rice to absorb the flavorful broth.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot. Cook for about 4 minutes, or until the shrimp turn pink and are cooked through.
- Season and Serve: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust flavors as desired—add more lime juice for acidity, sriracha for heat, salt and pepper for seasoning, or extra cilantro for freshness. If a thinner consistency is preferred, add more chicken broth. Serve warm and enjoy!
Notes
- Adjust the amount of chicken broth depending on your preferred soup thickness.
- For a spicier soup, add 1-2 tablespoons of sriracha or your favorite hot sauce.
- You can substitute shrimp with tofu or chicken for variation.
- Use quick cooking brown rice for faster preparation or regular brown rice but extend cooking time accordingly.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
