Thai Shrimp and Rice Soup
Dive into the comforting, aromatic world of Thai cuisine with this Thai Shrimp and Rice Soup—a perfect balance of bold flavors, silky textures, and vibrant garnishes. This easy-to-make soup combines succulent shrimp, creamy coconut milk, and fragrant Thai red curry paste with aromatic lemongrass, kaffir lime leaves, and ginger for a flavor-packed broth. Cooked jasmine rice adds a hearty element, while a splash of fish sauce and freshly squeezed lime juice elevate the dish with a tangy, umami-rich depth. Garnished with fresh cilantro, scallions, and a touch of red chili heat, this bowl of goodness is a wholesome, restaurant-quality dish you can whip up in just 40 minutes. Perfect for weeknight dinners or when you’re craving a taste of Southeast Asia, this gluten-free recipe serves four and can be adjusted to your spice preference.
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 400 ml Coconut milk
- 1 liter Chicken or vegetable broth
- 200 grams Cooked jasmine rice
- 2 Lemongrass stalks (crushed and cut into 3-inch pieces)
- 4 Kaffir lime leaves (torn)
- 15 grams Fresh ginger (sliced thinly)
- 2 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Brown sugar
- 1 tablespoon Vegetable oil
- 3 Scallions (sliced thinly)
- 20 grams Fresh cilantro (chopped, for garnish)
- 1 Red chili (sliced, for garnish)
- Salt (to taste)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
Add the lemongrass stalks, kaffir lime leaves, and ginger slices to the pot. Bring the liquid to a gentle boil.
Stir in the fish sauce, lime juice, and brown sugar. Adjust seasoning with salt to taste.
Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Add the shrimp and cook for 3-4 minutes, or until they turn pink and are cooked through.
Gently stir in the cooked jasmine rice and scallions. Cook for another 1-2 minutes to warm the rice.
Remove the lemongrass stalks, kaffir lime leaves, and ginger slices from the pot before serving.
Ladle the soup into bowls and garnish with chopped cilantro and sliced red chili. Serve hot and enjoy!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 8180 mg | 356% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 41.4 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 467 mg | 36% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
