Thai shrimp soup

1 cup uncooked basmati rice
2 tablespoons of unsalted butter
1 pound medium shrimp, peeled and shelled
Kosher salt and freshly ground black pepper to taste
2 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon freshly grated ginger
2 tablespoons of red curry paste
1 (12 ounce) can unsweetened coconut milk
3 cups of vegetable broth
Juice of 1 lime
2 tablespoons chopped fresh coriander leaves

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  • Yeah

    Karen Pickett April 19, 2023 8:21 pm Reply
  • This Thai Shrimp soup was delicious as written. The coconut milk added that classic, light smoothness and flavor expected in a Thai dish. I added a touch more heat as my curry paste must have been on the milder side. Next time I will cook/add slightly less rice. It tends to continue to swell in the soup and while delicious, I like my soup to remain more broth-y. But the flavor is there and it’s a matter of preference. Give this a try. Super easy and satisfying. I will make again.

    Cathie September 20, 2023 2:22 am Reply
    • sounds good,i didnt make it yet,but thanks for the tip im gonna cook my rice on the side so i can add as much or little as i want . ty

      Jeanine Fatato October 21, 2023 2:55 pm Reply

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