Thursday, May 14, 2020

Easy Thai Shrimp Soup


Skip the take-out and strive making this at residence – it’s unbelievably simple and 10000x tastier and healthier!
I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a little pricey so this domestic made coconut curry soup is available in very handy. And it tastes a million occasions increased too.
Best of all, it’s so simple to make, and it doesn’t require meals which can be difficult to find. And if you’re no longer a fan of shrimp, you possibly can truthfully change that out for chicken, beef and even tofu for a vegetarian option. Either way, you’ll be certain to skip your regular Thai take-out and indulge on this budget-friendly model instead!


Skip the take-out and strive making this at residence – it’s unbelievably simple and 10000x tastier and healthier!


  • 1 cup raw basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly flooring black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of one lime
  • 2 tablespoons chopped recent cilantro leaves


  1. In a big saucepan of one 1 /2 cups water, prepare dinner rice according to bundle instructions; set aside.
  2. Melt butter in a big stockpot or Dutch oven over medium excessive heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, till pink, about 2-3 minutes; set aside.
  3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, till tender, about 3-4 minutes. Stir in ginger till fragrant, about 1 minute.
  4. Whisk in curry paste till properly combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, till incorporated, about 1-2 minutes.
  5. Bring to a boil; scale back warmth and simmer till somewhat thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice and cilantro.
  7. Serve immediately.


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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 328.8Calories from Fat 144
% Daily Value*
Total Fat 16.0g25%
Saturated Fat 12.3g62%
Trans Fat 0g
Cholesterol 111.3mg37%
Sodium 633.0mg26%
Total Carbohydrate 34.8g12%
Dietary Fiber 1.5g6%
Sugars 6.0g
Protein 17.3g35%

*Percent Daily Values are founded mostly on a 2,000 calorie diet. Your every day values would possibly be upper or decrease depending in your calorie needs.
Easy Thai Shrimp Soup
4/ 5