Easy Thai Shrimp Soup #dinner #soup

Easy Thai Shrimp Soup #dinner #soup

I am such a sucker for Thai take-out, especially for red curry and coconut soup. I request it on a week by week premise! Be that as it may, requesting take-out this regularly has been getting somewhat expensive so this natively constructed coconut curry soup comes in extremely convenient. Also, it tastes a million times better as well.

The best part is that it's so natural to make, and it doesn't require fixings that are elusive. What's more, in case you're not an aficionado of shrimp, you can without much of a stretch swap that out for chicken, pork or even tofu for a veggie lover choice. In any case, you'll make sure to avoid your typical Thai take-out and enjoy this spending limit neighborly form!

This formula is additionally far more advantageous than if you somehow managed to get thai takeout. We likewise had a lot of remaining soup after everybody delighted in a bowl or two! On the off chance that you are searching for a basic dish and needing to take a stab at something new, I exceptionally suggest out this formula an attempt!

Also try our recipe LENTIL TORTILLA SOUP

Easy Thai Shrimp Soup #dinner #soup

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!


  • 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.

Read more our recipe : Balsamic Chicken and Vegetables

For more detail : https://bit.ly/2YPXbZG

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