Craving something cozy yet bursting with bright, exotic flavor? This Easy Thai Shrimp Soup is creamy, fragrant, and ready in about 30 minutes. Tender shrimp simmer in a coconut-lime broth layered with curry, ginger, and fresh herbs — the perfect mix of comfort and spice for any night of the week.
Table of Contents
Why You’ll Love This Easy Thai Shrimp Soup
You’ll love how quick and satisfying this Easy Thai Shrimp Soup is. The creamy coconut broth perfectly balances the mild heat of red curry paste and the freshness of lime and cilantro. It’s comforting yet light, making it perfect for weeknights or relaxed weekends. Each bite has tender shrimp, soft rice, and sweet bell peppers swimming in a flavorful, aromatic base. Plus, it’s flexible — add more veggies, swap the protein, or make it mild for kids. Ready in just 30 minutes, it’s a go-to for cozy, flavorful dinners that taste like takeout but feel homemade.
Ingredients You’ll Need
This Easy Thai Shrimp Soup uses pantry staples and simple ingredients that deliver big Thai-style flavor without fuss. You’ll need shrimp, red curry paste, coconut milk, rice, and a few fresh ingredients like onion, bell pepper, garlic, and ginger. Each one adds depth, aroma, and creaminess to the broth.
Key Ingredients and Flavor Notes
Shrimp brings a delicate sweetness that pairs beautifully with spicy curry and creamy coconut milk. Red curry paste infuses warmth and depth, while ginger and garlic add a bold, aromatic base. Lime juice brightens everything up, cutting through the richness for balance. Fresh cilantro gives a fresh, herbal finish that ties it all together.
Ingredient Substitutions and Variations
You can easily switch things up. Try chicken or tofu instead of shrimp and adjust your stock type accordingly. Use rice noodles instead of basmati for a fun twist. Full-fat coconut milk makes the broth richer, while light versions keep it lean. Feel free to toss in extra veggies like spinach, mushrooms, or carrots for color and crunch.
How to Make Easy Thai Shrimp Soup
Cook the Rice and Prep the Shrimp
Start by cooking the basmati rice as the package directs, then set it aside. While that cooks, season the peeled and deveined shrimp with salt and pepper. Having these ready makes the cooking flow smoother and faster later.
Sauté Shrimp for Maximum Flavor
Melt butter in a large pot over medium-high heat, then add the shrimp. Sauté for two to three minutes until they turn pink and just curl. Remove them and keep them warm — this quick sear locks in flavor and keeps the shrimp juicy when added back later.
Build the Thai-Inspired Broth
In the same pot, soften the diced onion and red bell pepper until tender. Stir in red curry paste, minced garlic, and grated ginger. Let it cook for a couple of minutes until the aroma blooms. Pour in the coconut milk and vegetable stock, season with salt and pepper, and bring it all to a gentle boil. Lower the heat and let it simmer for about ten minutes to thicken slightly and deepen the flavor.
Combine, Finish, and Serve
Add the cooked rice and shrimp back into the pot. Stir in lime juice and cilantro right before serving to keep the flavors fresh and bright. Serve steaming hot, and maybe add a few lime wedges on the side for extra zing.
Tips and Tricks for the Best Results
Use fresh shrimp for the best texture and sweetness. Don’t overcook them — they cook fast and can get rubbery if left too long. Always sauté the curry paste before adding liquids to release its oils and flavor fully. If your soup thickens too much, add a splash of extra stock. For a deeper flavor, simmer the broth a few minutes longer before adding rice and shrimp. Finally, taste before serving and adjust lime or salt to your liking for that perfect balance of creamy, spicy, and tangy.
Understanding Red Curry Paste
What Red Curry Paste Is Made Of
Red curry paste is a mix of red chilies, lemongrass, garlic, shallots, galangal, and spices like coriander and cumin. It gives Thai soups their signature color, heat, and depth. It’s fragrant and savory rather than overly spicy, making it ideal for mild to medium spice lovers.
Where to Find It and How to Use It
You can find red curry paste in most grocery stores or Asian markets, usually in small jars or cans. Popular brands like Mae Ploy and Thai Kitchen are widely available. Store leftovers in the fridge and use them in stir-fries, marinades, or sauces — it adds instant Thai flavor to almost anything.
Serving Suggestions and Pairings
This Easy Thai Shrimp Soup pairs beautifully with warm jasmine rice or crusty bread to soak up the broth. You can also serve it alongside a light cucumber salad or steamed edamame. For a comforting combo, try it with a small bowl of Thai Coconut Red Lentil Soup or the tangy Hot and Sour Soup. If you’re craving more creamy comfort, the Quick Coconut Curry Soup with Dumplings is another great pick.
Storage, Reheating, and Make-Ahead Tips
Leftovers can be refrigerated in an airtight container for one to two days. Because the rice absorbs broth as it sits, add extra stock or water when reheating. Warm gently over medium heat until steaming, but avoid boiling to keep the shrimp tender. This soup isn’t ideal for freezing since coconut milk can separate. If you want to meal prep, make the broth ahead, store it separately, and cook fresh shrimp and rice when ready to serve.
Easy Thai Shrimp Soup FAQs
What Thai soup is usually cooked with shrimp?
Tom Yum and Tom Kha are classic Thai soups often made with shrimp.
How long do you cook shrimp in broth?
Cook shrimp for about three minutes; any longer and they’ll toughen.
How long do prawns take to cook in soup?
They cook in just two to three minutes until they turn pink and curl.
How long can you keep shrimp soup in the refrigerator?
You can keep it refrigerated for one to two days in a sealed container.
Other Recipes You May Enjoy
Final Thoughts
This Easy Thai Shrimp Soup brings restaurant-worthy Thai flavor right to your kitchen. It’s creamy, quick, and endlessly flexible — perfect for busy nights when you want something special without the effort. With its mix of spicy, sweet, and tangy notes, it’s a meal you’ll crave again and again. For more comforting ideas, check out my latest creations on Pinterest.
Easy Thai Shrimp Soup
Equipment
- Large pot For cooking the soup base
- Saucepan For cooking rice separately
- Wooden spoon For stirring and sautéing ingredients
Ingredients
- 1 cup uncooked basmati rice
- 1 pound medium shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable stock
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cook the basmati rice following package directions, then set aside.
- Season the shrimp with salt and pepper. In a large pot, melt the butter and sauté shrimp over medium-high heat for 2–3 minutes until pink. Remove and set aside.
- In the same pot, soften onion and red pepper until tender. Stir in curry paste, garlic, and ginger. Cook for 2 minutes until fragrant.
- Pour in coconut milk and vegetable stock. Season lightly and bring to a boil. Reduce heat and simmer 8–10 minutes until slightly thickened.
- Add cooked rice and shrimp back to the pot. Stir in lime juice and cilantro just before serving. Adjust seasoning as needed.
