Thai Shrimp Rice Soup
Dive into the comforting warmth of Thai Shrimp Rice Soup, a fragrant and flavorful dish that’s as soothing as it is satisfying. This recipe combines tender jasmine rice, succulent shrimp, and creamy coconut milk with aromatics like lemongrass, garlic, and ginger to create a deliciously layered broth. A splash of fish sauce, fresh lime juice, and a hint of brown sugar bring the perfect balance of savory, tangy, and sweet, while optional red chili flakes add a gentle kick of heat. Garnished with vibrant cilantro and green onions, this soup is not only visually inviting but also bursting with authentic Thai flavors. Ready in just 40 minutes, it’s an ideal choice for a quick yet exotic weeknight dinner. Serve it piping hot with lime wedges for an extra burst of citrusy freshness!
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Recipe Information
Ingredients
- 12 pieces raw shrimp (peeled and deveined)
- 0.5 cups jasmine rice
- 1 cups coconut milk
- 4 cups chicken or vegetable broth
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 stalks lemongrass (trimmed and smashed)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 0.5 teaspoons red chili flakes (optional)
- 0.25 cups cilantro (chopped)
- 2 stalks green onions (sliced)
- 1 tablespoon vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces lime wedges (for serving)
Instructions
Rinse the jasmine rice under cold running water until the water runs clear. Set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and smashed lemongrass stalks to the pot. Sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring to a boil.
Stir in the rinsed jasmine rice, reduce heat to low, and cover. Let it simmer for 15 minutes until the rice is cooked.
Remove the lemongrass stalks from the pot and discard.
Add the coconut milk, fish sauce, lime juice, and brown sugar to the soup. Stir to combine.
Season with salt, black pepper, and red chili flakes (if using). Taste and adjust seasoning as needed.
Gently add the shrimp to the soup and simmer for 3-4 minutes, or until the shrimp turns pink and is fully cooked.
Stir in the chopped cilantro and sliced green onions just before serving.
Ladle the soup into bowls and garnish with additional cilantro or green onions, if desired.
Serve hot with lime wedges on the side for a burst of fresh acidity.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 26.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1514 mg | 32% | |
*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.
