Shrimp Thai Soup

This Shrimp Thai Soup is a comforting yet vibrant dish that brings together the silky richness of coconut milk and the zesty heat of red curry in one harmonious bowl.

Plump, juicy shrimp add a touch of sweetness, while fresh vegetables and fragrant herbs layer the broth with depth and balance. The addition of lime juice and cilantro brightens the flavors, creating a soup that is both comforting and refreshing, perfect for any season.

More than just a meal, this soup captures the essence of Thai cooking — a balance of spice, creaminess, tang, and freshness — making it irresistible for both weeknight dinners and special occasions.

Why People Will Love Shrimp Thai Soup:

A harmony of flavors – creamy coconut milk, tangy lime, savory shrimp, and spicy red curry create a perfect balance of richness and freshness.

Comfort in a bowl – warm, fragrant, and satisfying, it feels like a hug on a cold evening yet light enough for warmer days.

Exotic yet approachable – brings the essence of Thai cuisine into your kitchen using ingredients that are widely available.

Nutritious and wholesome – packed with protein-rich shrimp, antioxidant-rich vegetables, and heart-healthy coconut milk.

Versatile and customizable – can be adjusted for spice, swapped with different vegetables, or even made with chicken or tofu for variety.

Key Ingredient:

Shrimp – tender and juicy, bringing natural sweetness and oceanic depth that contrasts beautifully with the bold curry base.

Coconut milk – creamy and velvety, it softens the spice while adding richness and a subtle tropical note.

Red curry paste – the flavor anchor of the dish, offering layers of spice, aromatics, and warmth that define Thai cooking.

Fresh ginger and garlic – sharp, fragrant, and invigorating, they infuse the broth with depth and energy.

Lime juice – a bright, citrusy element that cuts through richness and refreshes the palate.

Cilantro – fresh and herbal, it gives a final burst of vibrancy that makes the soup come alive.

Expert Tips:

Cook shrimp gently – shrimp cook quickly; overcooking makes them rubbery. Remove them from the pot once pink and return them at the end to keep them tender.

Bloom the curry paste – sautéing the red curry paste with garlic and ginger before adding liquids unlocks its oils and deepens flavor.

Balance richness with acidity – coconut milk can feel heavy, so always finish with fresh lime juice to brighten the broth. Taste and adjust—sometimes a little extra squeeze transforms the whole dish.

Layer the aromatics – start with onions, then add garlic, ginger, and curry paste in stages to build depth rather than a single flat flavor.

Mind the rice – basmati or jasmine rice works beautifully, but keep it fluffy and not mushy. Cooking it separately before adding ensures the soup stays brothy and not starchy.

Adjust the spice level – if you prefer more heat, add sliced Thai chilies or extra curry paste; if milder, stir in extra coconut milk to mellow the spice.

How to make Shrimp Thai Soup

Ingredients:

1 cup basmati rice

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1 onion, diced

1 red bell pepper, diced

2 tablespoons red curry paste

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 (12-ounce) can unsweetened coconut milk

3 cups vegetable stock

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Cook the rice

In a medium saucepan, bring 1½ cups of water to a boil.

Add the basmati rice and cook according to package directions until tender.

Fluff with a fork and set aside.

2. Prepare the shrimp

Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper.

In a large stockpot or Dutch oven, melt the butter over medium-high heat.

Add the shrimp and sauté for 2–3 minutes, stirring occasionally, until pink and cooked through.

Transfer to a plate and set aside.

3. Sauté the vegetables

In the same pot, add the diced onion and red bell pepper.

Cook for 3–4 minutes, stirring occasionally, until softened and fragrant.

4. Build the flavor base

Stir in the red curry paste, garlic, and ginger.

Cook for about 2 minutes, stirring constantly, until the mixture is aromatic.

5. Add the liquids

Pour in the coconut milk and vegetable stock.

Whisk until smooth and fully incorporated.

Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes, until slightly thickened.

6. Finish the soup

Stir in the cooked rice, shrimp, lime juice, and fresh cilantro.

Mix gently until well combined.

7. Serve

Ladle the soup into bowls and serve immediately, garnished with extra cilantro or lime wedges if desired.

Important Notes When Making Shrimp Thai Soup:

Rice timing matters – always cook the rice separately and fold it in at the end. This prevents the broth from turning cloudy or overly starchy, keeping the soup light and silky.

Shrimp freshness is key – the flavor of the soup depends heavily on the quality of the shrimp. Use fresh or high-quality frozen shrimp, properly deveined, for the cleanest taste.

Control the salt – remember that curry paste, stock, and even butter may carry salt. Always taste before adding extra seasoning to avoid overwhelming the delicate balance.

Coconut milk choice – full-fat coconut milk gives a creamy, luxurious mouthfeel, while light coconut milk produces a thinner, lighter broth. Choose based on the richness you prefer.

Make-ahead tip – the soup base (without shrimp, rice, and cilantro) can be made a day in advance. Add shrimp and fresh herbs just before serving to preserve texture and vibrancy.

Serving flexibility – this soup is excellent as a starter, but it can also be made heartier by adding vegetables like baby spinach, bok choy, or mushrooms.

How To Enjoy Shrimp Thai Soup After Cooking:

Serve it fresh and hot – Shrimp Thai Soup is at its best when enjoyed immediately after cooking. The shrimp remain tender, the rice is fluffy, and the broth is vibrant with curry and lime.

Pair with the right sides – complement the soup with warm naan, crusty bread, or steamed jasmine rice on the side. For a more traditional Thai touch, serve it with fresh spring rolls or a crisp cucumber salad.

Enhance with toppings – offer extra lime wedges, fresh cilantro, sliced chilies, or bean sprouts at the table so each person can customize their bowl to their taste.

Balance with drinks – pair with light, refreshing drinks like iced green tea, coconut water, or a crisp white wine (such as Sauvignon Blanc) to cut through the richness of the broth.

Enjoy it as a full meal or starter – a hearty bowl makes a satisfying dinner, but smaller portions also work beautifully as an elegant appetizer before a main course.

Leftovers tip – if storing, keep the shrimp and rice separate from the broth. Reheat the broth gently on the stovetop and add the shrimp and rice just before serving to preserve texture and freshness.

Nutrition Information:

For Shrimp Thai Soup (per serving, based on 6 servings):

Calories: 310 kcal | Total Fat: 15.6 g | Saturated Fat: 9.8 g | Monounsaturated Fat: 3.2 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 145 mg | Sodium: 690–750 mg (depending on added salt and stock) | Total Carbohydrates: 21.4 g | Dietary Fiber: 2.6 g | Sugars: 5.1 g | Protein: 23 g

Frequently Asked Questions:

Can I use light coconut milk instead of full-fat?

Yes, light coconut milk will reduce calories and fat, but the broth will be thinner and less creamy. If you want balance, use half full-fat and half light.

What other proteins can I substitute for shrimp?

You can swap shrimp with chicken breast, scallops, or even tofu for a vegetarian version. Just adjust the cooking time—chicken needs longer, while tofu only needs to be warmed through.

Is this soup very spicy?

The heat depends on the curry paste used. Some brands are mild, while others pack more spice. You can start with less curry paste and add more gradually to reach your preferred heat level.

Can I make this soup ahead of time?

Yes, but for best results, prepare the broth ahead and store it separately. Add the shrimp, rice, and herbs just before serving to avoid overcooked shrimp and mushy rice.

What side dishes go well with Shrimp Thai Soup?

It pairs beautifully with jasmine rice, Thai spring rolls, or a light cucumber salad. For a heartier meal, serve with naan or crusty bread to soak up the flavorful broth.

How do I keep the shrimp from becoming rubbery?

Cook shrimp only until they turn pink and opaque, usually 2–3 minutes. Remove them from the pot right away and add them back at the end to reheat gently.

Do I need to toast or bloom the curry paste?

Yes. Sauté the curry paste with garlic and ginger before adding coconut milk or stock. This step “blooms” the spices, releasing essential oils and giving the broth deeper, more complex flavor.

Can I use a different type of rice?

Absolutely. Jasmine rice works beautifully for authentic Thai flavor, while basmati adds a nutty note. Just make sure to cook it separately and fold it in at the end to keep the broth clear and not starchy.

How can I adjust the soup’s thickness?

If it’s too thin, simmer uncovered for a few extra minutes to reduce. If it’s too thick, add a splash of stock or water. The goal is a velvety broth that coats the rice and shrimp without feeling heavy.

When should I add lime juice and cilantro?

Always at the very end. Adding them too early will dull the freshness—the bright acidity and herbal notes are meant to lift the flavors just before serving.