Easy Thai Shrimp Soup

Ingredients:

1 cup of basmati rice

1 pound medium shrimp, peeled and deveiled

Kosher salt and freshly ground black pepper, to taste

2 tablespoons of unsalted butter

1 diced onion

1 red pepper diced

2 tablespoons of red curry paste

3 minced garlic dogs

1 tablespoon of freshly grated ginger

1 (12 ounce) can unsweetened coconut milk

3 cups vegetable stock

2 scoops of freshly squeezed lemon juice

2 tablespoons of freshly chopped coriander leaves

Instructions:

In a large skillet of 1/2 cup water, cook the rice according to the instructions on the package; set aside.

Seasonal shrimp with salt and pepper, to taste.

Melt butter in a large pot or Dutch oven over medium-high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add onion and pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.

Mix in red curry paste, garlic and ginger until fragrant, about 2 minutes.

Mix in coconut milk and vegetables; season with salt and pepper to taste. Bring to boil; reduce heat and boil until slightly thick, about 8-10 minutes.

Stir in rice, shrimp, lemon juice and cilantro

Get served right away

Notes:

Ingredients Variation: You can customize the vegetables in this soup based on what you have or prefer. For example, adding mushrooms or bamboo shoots can enhance the flavor and texture.

Shrimp Cooking: Ensure not to overcook the shrimp. They cook quickly and become tough if left on heat for too long. Cook just until they turn pink and opaque.

Rice Preparation: Cooking the basmati rice separately helps maintain its texture and prevents it from becoming mushy when added to the soup later.

Red Curry Paste: Adjust the amount of red curry paste based on your spice preference. Start with less if you’re sensitive to heat and add more gradually to suit your taste.

Coconut Milk: Shake the can of coconut milk well before opening to ensure it’s well mixed. This helps in achieving a creamy consistency when added to the soup.

Flavor Development: Allow the soup to simmer after adding coconut milk and vegetables. This helps meld the flavors together and allows the soup to thicken slightly.

Fresh Ingredients: Using freshly grated ginger and freshly chopped cilantro enhances the overall freshness and aroma of the soup.

Serving: Serve the soup immediately after adding the shrimp, rice, lemon juice, and cilantro. This ensures everything is hot and retains its flavors.

Garnish: Consider additional garnishes like a drizzle of sesame oil, a sprinkle of chopped green onions, or a few drops of fish sauce to enhance the umami flavor profile.

Storage: This soup is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of vegetable stock if needed to thin it out.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use jasmine rice instead of basmati rice?

Absolutely! Jasmine rice can be used as a substitute for basmati rice in this recipe.

Both types of rice have a similar texture and flavor profile, so feel free to use whichever you prefer or have on hand.

Is it okay to use frozen shrimp instead of fresh ones?

Yes, frozen shrimp can be used as a convenient alternative to fresh shrimp.

Just make sure to thaw them properly before cooking, either by placing them in the refrigerator overnight or running them under cold water.

Can I omit the red pepper from the recipe?

Certainly! If you prefer a milder flavor or don’t have red pepper on hand, you can omit it from the recipe without compromising the overall taste.

You can also substitute it with other vegetables like bell peppers or carrots if desired.

Is there a substitute for unsweetened coconut milk?

If you don’t have unsweetened coconut milk, you can use regular coconut milk or coconut cream.

However, keep in mind that sweetened varieties may alter the flavor profile of the soup slightly, so adjust the seasoning accordingly.

Can I prepare this soup in advance and reheat it later?

Yes, you can make this soup ahead of time and reheat it when ready to serve.

Store the cooled soup in an airtight container in the refrigerator for up to 2-3 days.

When reheating, gently warm it on the stovetop over low to medium heat until heated through, stirring occasionally.

How do I know when the shrimp are cooked properly?

Shrimp cook very quickly. They are done when they turn pink and opaque.

Be careful not to overcook them, as they can become rubbery.

Can I use frozen shrimp instead of fresh shrimp?

Yes, you can use frozen shrimp for convenience.

Thaw them completely before cooking, and pat them dry with paper towels to remove excess moisture before adding them to the soup.

What should I do if my soup becomes too thick during cooking?

If the soup thickens too much, you can thin it out by adding a bit more vegetable stock or water, a little at a time, until you reach your desired consistency.

Is it necessary to use unsweetened coconut milk?

Yes, using unsweetened coconut milk is recommended for this recipe to maintain the savory flavor profile.

Sweetened coconut milk could alter the taste of the soup.

Can I adjust the spice level of the soup?

Yes, you can adjust the spice level by varying the amount of red curry paste and jalapeño used.

Start with less if you prefer a milder soup and add more according to your taste preferences.