EASY THAI SHRIMP SOUP #lunch #healthy

 Avoid the take-out and take a stab at making this at home – it's incredibly simple and 10000x more delicious and more beneficial! 

I am such a sucker for Thai take-out, especially for red curry and coconut soup. I request it consistently! Yet, requesting take-out this regularly has been getting somewhat expensive so this custom made coconut curry soup comes in convenient. What's more, it tastes a million times better as well. 

The best part is that it's so natural to make, and it doesn't need fixings that are elusive. Furthermore, in case you're not a devotee of shrimp, you can without much of a stretch trade that out for chicken, pork or even tofu for a veggie lover alternative. In any case, you'll make certain to avoid your typical Thai take-out and enjoy this spending plan neighborly form!


EASY THAI SHRIMP SOUP #lunch #healthy #meals #soup #seafood


  • 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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