Thai Coconut Curry Soup With Shrimp Recipe

Name: Thai Coconut Curry Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked jasmine rice; 1 tablespoon olive oil; 1 tablespoon butter; 2 onions, chopped; salt and pepper; 1 yellow pepper, chopped; 4 garlic cloves, minced; 2 ounces maesri prik khang curry paste (one half can); 1 tablespoon lime juice; 2 (14 1/2 ounce) cans diced tomatoes; 3 (13 1/2 ounce) cans chaokoh coconut milk; 1 (14 ounce) can savoy coconut cream; 4 cups chicken broth; 2 lbs raw deveined tail off shrimp

Servings: persons

2 cups uncooked jasmine rice
1 tablespoon olive oil
1 tablespoon butter
2 onions, chopped
salt and pepper
1 yellow pepper, chopped
4 garlic cloves, minced
2 ounces maesri prik khang curry paste (one half can)
1 tablespoon lime juice
2 (14 1/2 ounce) cans diced tomatoes
3 (13 1/2 ounce) cans chaokoh coconut milk
1 (14 ounce) can savoy coconut cream
4 cups chicken broth
2 lbs raw deveined tail off shrimp

1
Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
2
In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
3
Add salt and pepper to taste and continue to saute.
4
Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
5
Add 2 ounces (1/2 can) of curry paste and stir over high heat for a minute or two.
6
Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
7
Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
8
Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
9
Can be garnished with cilantro if you like.

1331

kcal

Calories

Fat

119

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups uncooked jasmine rice, 1 tablespoon olive oil, 1 tablespoon butter, 2 onions, chopped, and more.

Yes, Thai Coconut Curry Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Curry Soup With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions