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Easy Thai Shrimp Soup

- from Phyllis So;

Some friends had us over for dinner in Panama and made this for us. We loved it so much

we got the recipe. The big difference between here and Panama is the shrimp are not quite

as large as the ones in Panama but we have made it work with some lovely large frozen

shrimp we have found (I don’t like to take the heads, tails or skin off - I know call me crazy)

I would be sure to add more curry paste. I used yellow this time and it was not spicy enough

and for those of you that know me it’s a shock! Enjoy!


  • 1 cup uncooked basmati rice

  • 2 tablespoons unsalted butter

  • 1 pound medium shrimp, peeled and deveined

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 1 tablespoon freshly grated ginger

  • 2 tablespoon red curry paste

  • 1 (12-ounce) can unsweetened coconut milk

  • 3 cups vegetable stock

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro leaves


  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

  2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

  3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.

  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.

  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

  6. Stir in rice, shrimp, lime juice and cilantro.

  7. Serve immediately.

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