Food Gardening Network
Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup

Make this Thai Coconut Shrimp soup as a healthy and tasty side or main course.


  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon grated fresh ginger
  • 1 lemongrass stalk, halved lengthwise
  • 2 tablespoons red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups chicken broth
  • 1 tablespoon light brown sugar
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • 2 tablespoons torn fresh basil leaves


1. In a medium pot, combine 1 1/2 cups water and the rice and cook according to the package instructions. Set aside.
2. In a large pot, melt the butter over medium-high heat. Add the shrimp, salt, and black pepper. Heat until the shrimp are cooked, about 3 minutes. Remove the shrimp and set aside.
3. Put the garlic, onion, and bell pepper in the pot and cook for 3 to 4 minutes.
4. Stir in the ginger and lemongrass and cook for 1 minute.
5. Whisk in the curry paste, then stir in the coconut milk, broth, brown sugar, and soy sauce.
6. Bring the mixture to a boil, reduce the heat to low, and cook for 8 to 10 minutes. Remove the lemongrass.
7. Stir in the rice, shrimp, lime juice, and basil. Ladle into bowls and serve.