shrimp thai soup recipe

Written BySheba G Updated On
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The Best shrimp thai soup recipe

I am so excited to share with you my favorite shrimp thai soup recipe that has been a staple in our household for years. This recipe is not only delicious, but it’s also incredibly easy to make and packed with nutrients.

I love that it’s a one-pot wonder, meaning you can cook the shrimp, vegetables, and broth all in one pot, making cleanup a breeze. My kids adore this recipe, and it’s perfect for a quick weeknight dinner or a special occasion like a holiday gathering.

The best part? It’s incredibly versatile, so feel free to customize it to your taste by adding your favorite vegetables or spices.

I’ve made this recipe countless times, and every time I’m blown away by how flavorful and comforting it is. Whether you’re in the mood for something light and refreshing or hearty and satisfying, this shrimp thai soup recipe is sure to hit the spot.

One of the things I appreciate most about this recipe is how well it freezes, making it a great option for meal prep or leftovers. Simply thaw and reheat when you’re ready for a delicious and stress-free meal.

I’ve tried numerous variations of this recipe over the years, but the one I’m sharing with you today remains my absolute favorite.

Shrimp Thai Soup

4.7 from 996 votes

This recipe is a comforting and flavorful soup. It combines shrimp, vegetables, and aromatic spices in a rich, creamy coconut broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb shrimp, peeled and deveined
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 red bell pepper, thinly sliced
2 cups vegetable broth
1 can coconut milk
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tsp red curry paste
1 tsp brown sugar
1/2 tsp salt
1/4 tsp black pepper
2 kaffir lime leaves
2 tbsp vegetable oil
2 green onions, chopped
2 tbsp chopped cilantro

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add onion, garlic, and ginger.
3Saute until onions are translucent and garlic is fragrant, about 3 minutes.
4Add red bell pepper and cook for another 2 minutes until slightly softened.
5Add fish sauce, soy sauce, lime juice, red curry paste, brown sugar, salt, and black pepper to the pot.
6Stir well to combine.
7Add vegetable broth and coconut milk, stir until well combined.
8Bring the soup to a simmer over medium heat.
9Add shrimp to the soup.
10Cook for 3-5 minutes, until shrimp turn pink and are cooked through.
11Stir in kaffir lime leaves.
12Remove from heat.
13Garnish with chopped green onions and cilantro.
14Serve hot with steamed rice or noodles.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 14g❤️Cholesterol: 190mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 25g

📝Notes

You can adjust the spiciness by adding more or less red curry paste. For a vegetarian version, substitute shrimp with tofu or mushrooms.

Watch Video Of How Shrimp Thai Soup Works

I highly recommend making this shrimp thai soup recipe as often as possible – it’s truly a game-changer!

Not only is it incredibly easy to make, but it’s also packed with nutritious ingredients that will leave you feeling satisfied without feeling guilty.

Plus, it’s an amazing base for meal prep or leftovers – simply thaw and reheat when you’re ready.

❓ Frequently Asked Questions About Shrimp Thai Soup

Q: What type of shrimp should I use for this recipe?

I recommend using fresh or frozen large shrimp for this recipe. If using frozen shrimp, thaw them first before using.

Q: Can I substitute other types of protein for the shrimp?

Yes, you can substitute chicken, pork, or tofu for the shrimp if desired. Adjust cooking time accordingly.

Q: How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe in a slow cooker?

Yes, you can cook this recipe in a slow cooker! Brown the shrimp and cook the aromatics in a skillet first, then transfer everything to the slow cooker and cook on low for 2-3 hours.

Q: Are there any variations on this recipe that are worth trying?

A few of my favorite variations include adding diced bell peppers or mushrooms for added flavor and nutrition.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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