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Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup is a flavor-packed delight! Creamy coconut milk, fresh shrimp, and a hint of spice make it irresistible.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Thai
Keyword: Comfort Food, Quick, Seafood
Servings: 4 servings

Ingredients

  • 1 teaspoon sesame oil Adds a nutty flavor that complements the other ingredients.
  • 3 tablespoons fresh lime juice Provides a refreshing acidity that brightens the soup.
  • 3 tablespoons low-sodium soy sauce Enhances the umami flavor, without overwhelming the dish.
  • 2 teaspoons sriracha hot sauce Adds a kick of heat; adjust to your spice preference.
  • 1 pound medium shrimp Fresh or frozen, just make sure they are peeled and deveined.
  • 2 tablespoons red curry paste The star ingredient that brings depth and richness to the soup.
  • 2 large strips lime zest Infuses a fragrant citrus aroma.
  • 1 tablespoon fresh grated ginger Provides warmth and a hint of spice.
  • 5 cups chicken or vegetable stock The base of the soup; choose low-sodium for better control over seasoning.
  • 3/4 cup rice Long-grained jasmine rice works beautifully in this recipe.
  • 2 cups Pacific Brand Unsweetened Coconut Milk Creates a creamy texture and rich flavor.
  • 1 cup frozen red bell pepper strips Adds sweetness and color.
  • 1 cup frozen peas For a pop of color and sweetness.
  • 1/4 cup fresh cilantro Chopped for garnish, adding freshness at the end.

Instructions

  • In a large pot, heat the sesame oil over medium heat. Add the fresh grated ginger and red curry paste, stirring for about 2 minutes until fragrant.
  • Pour in the chicken or vegetable stock and bring to a gentle simmer. Stir in the lime zest, soy sauce, and sriracha. Allow the mixture to simmer for about 5 minutes to develop the flavors.
  • Add the rice to the pot, stirring well. Let it simmer for an additional 10-15 minutes until the rice is cooked through.
  • Once the rice is cooked, add the medium shrimp, frozen red bell peppers, frozen peas, and carrot strips. Continue to cook for another 5 minutes until the shrimp are pink and cooked through.
  • Reduce the heat to low and stir in the Pacific Brand Unsweetened Coconut Milk. Allow it to heat through without boiling, about 2-3 minutes.
  • Remove the pot from heat. Stir in the fresh lime juice and sprinkle with fresh cilantro before serving.

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Serving bowls

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.
  • Adjust the spice level by varying the amount of sriracha used.