Thai Coconut Shrimp Soup

by Michelle Fierek

Thai red curry paste is the secret to this tasty and pretty, salmon-colored soup. It is sold in a 4-ounce jar in the Asian food section of your local supermarket. Full of flavor, it adds spicy notes from red chili pepper and a bright citrus kick from lemongrass. Blended with creamy coconut milk and plump pink shrimp, this soup is irresistible! I love it with rice, but rice noodles would also be a fun alternative.




1 cup cooked basmati rice 

2 tablespoons butter

1 pound shrimp, peeled and deveined

Salt and pepper, to taste 

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

1 tablespoon freshly grated ginger

2 tablespoons red curry paste

1 (12-ounce) can coconut milk

3 cups vegetable stock 

Juice of one lime

2 tablespoons fresh cilantro, chopped



1) Cook rice according to package directions (leftover rice will work too).

2) Melt butter in a large soup pot over medium high heat, add shrimp, salt, and pepper to taste. Cook, stirring occasionally until pink, about 2 minutes. Remove with a slotted spoon to a bowl and set aside.

3) Add garlic, onion, and bell pepper to the same pot. Cook and stir until tender, about 3-4 minutes. Stir in ginger and cook until fragrant, about 1 minute.

4) Whisk in red curry paste until combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock until incorporated, 1-2 minutes.

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

6) Stir in cooked rice, shrimp, lime juice, and cilantro. Serve!