Go Back
Homemade Thai Coconut Shrimp Soup photo
Print Recipe Save it for later

Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup is a creamy, spicy delight that will transport you straight to Thailand with every spoonful!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 teaspoon sesame oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons sriracha (or sriracha style hot sauce)
  • 1 pound medium shrimp (peeled and tails removed)
  • 2 tablespoons red curry paste
  • 2 large strips lime zest
  • 1 tablespoon fresh grated ginger (or fresh ginger juice)
  • 5 cups chicken or vegetable stock
  • 3/4 cup rice (long-grained jasmine)
  • 2 cups Pacific Brand Unsweetened Coconut Milk
  • 1 cup frozen red bell pepper strips
  • 1 cup frozen peas
  • 1 large carrot (peeled and cut into thin strips)
  • 2 large jalapeño peppers (seeds removed and cut into thin slices)
  • 1/4 cup fresh cilantro (chopped)

Instructions

  • In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ginger and sauté for about 1 minute until fragrant.
  • Stir in the red curry paste and lime zest strips. Cook for another 2 minutes, stirring frequently.
  • Add the chicken or vegetable stock to the pot, scraping the bottom to release any stuck bits. Bring the mixture to a gentle boil.
  • Once boiling, stir in the rice. Reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the rice is tender.
  • Add the medium shrimp, frozen red bell pepper strips, frozen peas, carrot strips, and jalapeño slices to the pot. Stir gently and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
  • Remove the pot from heat and stir in the fresh lime juice and low-sodium soy sauce. Taste and adjust seasoning if necessary. Discard the lime zest strips before serving.
  • Ladle the soup into bowls and top with freshly chopped cilantro.

Equipment

  • Large Pot or Dutch Oven
  • Measuring cups and spoons
  • Vegetable peeler
  • Knife and cutting board
  • Wooden Spoon

Notes

  • Allow the soup to cool completely before storing in an airtight container in the refrigerator.
  • Reheat gently on the stove, adding a splash of water or coconut milk if it thickens.
  • For a vegetarian version, replace shrimp with tofu or additional vegetables.