This soup is a weekday winner: bold, bright, and forgiving. Coconut milk softens the heat, red curry paste carries the aromatics, and quick-seared shrimp finish the bowl with a tender pop. It feels special, but it comes together fast from pantry staples.

There’s a rhythm to this recipe—you start by seasoning and searing shrimp, then build a fragrant broth, cook rice right in the pot, and return the shrimp at the end so they stay perfectly cooked. The result is an aromatic, slightly spicy coconut soup that hangs together because each ingredient has a purpose.

I like serving this when I want something warm and lively without fuss. It works for weeknights and for company; make the broth ahead and finish it in minutes. Follow the steps and you’ll get a reliably balanced bowl every time.

Gather These Ingredients

Ingredients

1 teaspoon Sesame Oil — used to sear and flavor the shrimp; a little goes a long way for nutty aroma.
3 tablespoons fresh lime juice — brightens the shrimp and balances the richness of the coconut milk.
3 tablespoons low-sodium soy sauce — provides savory umami and a touch of salt without overpowering.
2 teaspoons sriracha (or sriracha style) hot sauce — adds controlled heat; adjust to taste.
1 pound medium shrimp, peeled and tails removed — the star protein; quick-cooking, so it’s added near the end.
2 tablespoons red curry paste — the flavor backbone of the broth; aromatic and spicy.
2 large strips of lime zest (you can use a vegetable peeler to help you with this) — infuses the stock with citrus oils for a bright lift.
1 tablespoon fresh grated ginger or fresh ginger juice — adds warmth and a peppery bite; fresh is best.
5 cups chicken or vegetable stock — the soup base; choose vegetable stock to keep it pescatarian.
3/4 cup rice (I used long-grained jasmine) — cooks in the broth to thicken and make the soup hearty.
2 cups Pacific Brand Unsweetened Coconut Milk — lends creaminess and tropical flavor; unsweetened keeps it savory.
1 cup frozen red bell pepper strips — add color and sweet crunch; frozen makes prep easier.
1 cup frozen peas — pop of color and sweetness, convenient and quick to heat through.
1 carrots, peeled and cut into thin strips — provides texture and a mild sweetness.
2 jalapeño peppers, seeds removed and cut into thin slices — fresh heat; keep seeds if you want it spicier.
1/4 cup fresh cilantro, chopped — stirred in at the end for herbaceous brightness.

Cook Thai Coconut Shrimp Soup Like This

In a medium skillet, heat 1 teaspoon sesame oil over medium-high heat until shimmering.
Add 1 pound medium shrimp (peeled, tails removed), 3 tablespoons fresh lime juice, 3 tablespoons low-sodium soy sauce, and 2 teaspoons sriracha. Cook without moving for 2 minutes, flip the shrimp, and cook 2 more minutes. Remove the skillet from the heat and set aside, keeping any cooking liquid in the pan.
In a large saucepan or stockpot, combine 2 tablespoons red curry paste, 2 large strips of lime zest, 1 tablespoon fresh grated ginger (or 1 tablespoon fresh ginger juice), and 5 cups chicken or vegetable stock.
Bring the stock mixture to a rolling simmer over medium heat.
Stir in 3/4 cup rice, then partially cover the pan and reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is almost done, about 20 minutes.
Add 2 cups unsweetened coconut milk, 1 cup frozen red bell pepper strips, and 1 cup frozen peas. Bring the soup back to a simmer.
Continue to simmer until the rice is tender, about 10–15 minutes more.
Pour the cooked shrimp and all of the liquid from the skillet into the pot. Simmer for 2 minutes to heat the shrimp through.
Stir in 1 peeled carrot cut into thin strips, 2 jalapeño peppers (seeds removed, thinly sliced), and 1/4 cup chopped fresh cilantro.
Ladle the soup into bowls and serve immediately.

What Makes This Recipe Special

Three elements give this soup its character: the fragrant curry-laced broth, rice cooked right in the pot, and quick-seared shrimp that retain texture. Cooking the rice in the stock concentrates flavor and creates a slightly silky mouthfeel. The coconut milk mellows the curry paste and harmonizes with lime and ginger for a classic Thai profile without complicated steps.

Also, searing the shrimp separately in a lime-soy-sriracha mix does two things: it locks in a bright tang on the shrimp and creates a juicy cooking liquid that you add back to the pot for extra depth. It’s a small step that elevates the whole bowl.

Smart Substitutions

Protein alternatives

If you don’t want shrimp, cooked, firm tofu can work — press and pan-sear cubes for texture (no quantity change provided here; use what feels right).
For a heartier bowl, leftover cooked chicken shredded into the soup will warm through quickly.

Stock and coconut milk

Use vegetable stock (already listed as an option) to keep the soup vegetarian-friendly.
If you only have a different brand of coconut milk, choose unsweetened to avoid a sweet soup.

Heat adjustments

Reduce or omit the jalapeños and dial back the sriracha if you prefer milder heat.
Want it hotter? Retain seeds in one jalapeño or add an extra teaspoon of sriracha to the pan when searing the shrimp.

Recommended Tools

Medium skillet — for searing the shrimp and holding the flavorful cooking liquid.
Large saucepan or stockpot — roomy enough for rice to expand and for the coconut milk to simmer without boiling over.
Vegetable peeler or microplane — for removing lime zest and grating ginger.
Wooden spoon or silicone spatula — to stir rice without scratching your pan.
Ladle and soup bowls — for serving hot soup straight from the pot.

Watch Outs & How to Fix

Here are common hiccups and quick fixes so you don’t lose dinner to a small mistake.

Overcooked shrimp — shrimp cook fast. If yours get rubbery, remove them from heat immediately and add them back only to warm through (the recipe times aim to prevent this).
Soup too thin — rice absorbs liquid as it sits. If it’s thin at serving, simmer a few minutes uncovered to reduce. If it thickens too much later, thin with a splash of stock or water when reheating.
Too spicy — scoop out a few spoonfuls and stir in extra coconut milk to mellow heat, or add a squeeze more lime juice to brighten and distract from excess heat.
Rice undercooked — ensure you simmer covered at medium-low for the time indicated. If rice is still firm at the end, simmer gently another 5–10 minutes, checking often.
Curdled coconut milk — avoid a hard boil after adding coconut milk. Return to a gentle simmer to keep the texture smooth.

Seasonal Spins

Turn this soup into a seasonal celebration by swapping in what’s fresh.

Spring: Add a handful of fresh peas and thinly sliced snap peas instead of frozen for brightness.
Summer: Stir in kernels of fresh corn and a squeeze of extra lime for sweetness and vibrancy.
Autumn: Add thinly sliced butternut squash early with the rice so it becomes tender and slightly sweet.
Winter: Toss in baby spinach or kale at the end to wilt for a green, nutrient-rich boost.

Recipe Notes & Chef’s Commentary

Make this soup your own, but keep a few non-negotiables: the red curry paste for depth, fresh lime for lift, and coconut milk for creaminess. Those three anchor the flavors. The rice gives body and makes the bowl satisfying; you can swap rice for noodles, but that changes cooking times and liquid needs.

Prep tips: have shrimp deveined, vegetables sliced, and rice measured before you start. This recipe moves quickly once you begin searing and simmering. If you plan to meal-prep, cook the broth and rice, store separately from shrimp, and finish on the stovetop to avoid rubbery shrimp.

Balance is the goal. Taste before serving. If it needs salt, use a few drops of soy sauce; if it needs brightness, add lime juice; if it needs sweetness to tame the heat, a tiny pinch of sugar or a drizzle of honey will calm things without turning it “sweet.”

Storage Pro Tips

Refrigerate: Cool the soup quickly and store in an airtight container for up to 3 days. Note that rice will thicken the broth further as it absorbs liquid.

Freeze: You can freeze the soup, but shrimp become rubbery after freezing and thawing. For best results freeze the broth and rice only, then add freshly cooked or thawed shrimp when reheating.

Reheating: Gently reheat over low heat, adding a splash of stock or water to loosen the texture if the rice has soaked up too much liquid. Heat only until warm; avoid a hard boil which can toughen shrimp and break down the coconut milk texture.

Quick Q&A

Can I use brown rice? — Yes, but brown rice needs longer cooking time and more liquid. Adjust accordingly; cook it separately if you want precise timing.
Is the soup very spicy? — It’s medium-spicy as written. You can reduce the 2 teaspoons of sriracha and remove jalapeño seeds to tame heat.
Can I make this vegetarian? — Use vegetable stock and swap shrimp for firm tofu that’s pan-seared for texture.
How do I keep shrimp tender? — Sear briefly as instructed and add back to the pot only to heat through for two minutes. Overcooking makes them rubbery.

Ready to Cook?

If you’ve got your mise en place—shrimp peeled, rice measured, vegetables prepped—you’re tenable to get this on the table in under an hour. Follow the step order above: sear shrimp, build the broth, cook rice in the broth, add coconut milk and veg, return the shrimp, finish with fresh herbs and jalapeño. The bowl is layered with savory, creamy, spicy, and bright notes. It’s dependable, comforting, and lively—exactly what I want from a weeknight dinner.

Have questions while you cook? Leave a note in the comments with your timing or swap ideas. I’ll share adjustments that worked in my kitchen so you can get the same reliable result at home.

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Thai Coconut Shrimp Soup

A Thai-inspired coconut shrimp soup with red curry paste, lime, jasmine rice, and fresh cilantro.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Thai

Servings: 1 servings

Ingredients

1 teaspoonSesame Oil
3 tablespoonsfresh lime juice
3 tablespoonslow-sodium soy sauce
2 teaspoonssriracha or sriracha style hot sauce
1 poundmedium shrimp peeled and tails removed
2 tablespoonsred curry paste
2 large strips of lime zest you can use a vegetable peeler to help you with this
1 tablespoonfresh grated ginger or fresh ginger juice
5 cupschicken or vegetable stock
3/4 cuprice I used long-grained jasmine
2 cupsPacific Brand Unsweetened Coconut Milk
1 cupfrozen red bell pepper strips
1 cupfrozen peas
1 carrots peeled and cut into thin strips
2 jalapeño peppers seeds removed and cut into thin slices
1/4 cupfresh cilantro chopped

Instructions

In a medium skillet, heat 1 teaspoon sesame oil over medium-high heat until shimmering.
Add 1 pound medium shrimp (peeled, tails removed), 3 tablespoons fresh lime juice, 3 tablespoons low-sodium soy sauce, and 2 teaspoons sriracha. Cook without moving for 2 minutes, flip the shrimp, and cook 2 more minutes. Remove the skillet from the heat and set aside, keeping any cooking liquid in the pan.
In a large saucepan or stockpot, combine 2 tablespoons red curry paste, 2 large strips of lime zest, 1 tablespoon fresh grated ginger (or 1 tablespoon fresh ginger juice), and 5 cups chicken or vegetable stock.
Bring the stock mixture to a rolling simmer over medium heat.
Stir in 3/4 cup rice, then partially cover the pan and reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is almost done, about 20 minutes.
Add 2 cups unsweetened coconut milk, 1 cup frozen red bell pepper strips, and 1 cup frozen peas. Bring the soup back to a simmer.
Continue to simmer until the rice is tender, about 10–15 minutes more.
Pour the cooked shrimp and all of the liquid from the skillet into the pot. Simmer for 2 minutes to heat the shrimp through.
Stir in 1 peeled carrot cut into thin strips, 2 jalapeño peppers (seeds removed, thinly sliced), and 1/4 cup chopped fresh cilantro.
Ladle the soup into bowls and serve immediately.