Thai Coconut Shrimp Soup
Prep time
Cook time
Total time
This healthy soup is easy to make and packed full of flavour! Who needs takeout when you can make this Thai Coconut Shrimp Soup? {Gluten-free & dairy-free}
Serves: Makes 5 servings
  • ½ cup uncooked brown basmati rice
  • 1 tbsp. olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste (optional)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tbsp. freshly grated ginger
  • 2 tbsp. red curry paste
  • 1 400mL can unsweetened coconut milk
  • 4 cups reduced-sodium chicken broth
  • Juice of 1 lime
  • ½ cup fresh parsley leaves, chopped
  1. In a medium saucepan, cook rice according to package instructions; set aside.
  2. Heat olive oil in a large stockpot over medium high heat. Add shrimp, salt and pepper, to taste (optional). 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 chicken broth, 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 parsley.
  7. Serve immediately.
Nutrition Information
Calories: 381 Fat: 21g Carbohydrates: 22g Sugar: 5g Sodium: 431mg Fiber: 1g Protein: 25g Cholesterol: 176mg
Recipe by Haute & Healthy Living at