This soup is easy to make and packed full of flavour! Who needs takeout when you can make your own delicious Thai Shrimp Curry Soup? {Gluten-free & dairy-free}
Lately, I’ve been making it a personal goal of mine to do more meal planning. I went through a period for a few months where I was just trying to wing it, but soon realized that it was adding a lot more stress and I always felt like I was wracking my brain for different dinner ideas.
My new strategy has been mapping out my weekly menu plan on the weekend, generating a grocery list, hitting the grocery store and doing as much prep as possible on the weekend.
I highly recommend this method..not only will it help you stay on track health-wise because you’ll be less likely to go for those processed convenience foods, but it will also save you so much time and stress in the long run!
Plus, it can help eliminate food waste and save money because you’ll know exactly what you need to buy at the grocery store!
One of the recipes that has become a regular item on our menu rotation is this Thai Shrimp Curry Soup.
This Thai shrimp soup is SO delicious and tastes just like take-out (similar to this Thai Peanut Chicken Recipe)! It’s very filling because it basically has the complex carbohydrates, protein and vegetables all packed in one mouth-watering bowl of soup.
I also love that it’s SO easy to prepare. We can basically come home, get it all cooking up in the pot and eat within 30 minutes! These types of recipes are my new favourite weeknight meals.
And did I mention it’s made all in one pot? You know what that means. A lot less clean up involved.
Easy, stress-free, delicious and healthy!
For more curry flavoured recipes, be sure to try this Curry Chicken Marinade and Pumpkin Curry Soup with Chicken.
Table of Contents
How to Make Thai Shrimp Curry Soup
Add olive oil to a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper and garlic. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Add honey and stir.
Turn the stove up to high and bring to a boil; add rice, reduce heat to medium low and simmer until rice is cooked, about 25 minutes. Add shrimp and cook for about 4 minutes or until pink.
Stir in lime juice and cilantro. Season with salt and pepper, to taste.
How to customize this soup
There are lots of small tweaks that you can make to this soup suit your personal taste preferences. I would recommend tasting it once the shrimp has finished cooking in the soup and adjust accordingly.
Want a little more zing? Add more lime juice.
Looking for some additional flavour? Add more cilantro. You can also adjust the salt and pepper.
Like your soup to be more spicy? Add 1-2 tbsp of sriracha hot sauce. I would start with one tablespoon, give it a taste and adjust accordingly.
Like your soup to be more soupy? Add more broth.
Want it more creamy? Add some more coconut milk.
Want it a little sweeter? Add a touch more honey.
Storage Guidelines
You can store this soup in an air-tight container in the fridge for up to four days.
Can you freeze this soup?
I haven’t personally tried freezing this soup, but if you do try it out, I recommend storing in an air-tight container or freezer-friendly large Ziploc bag and storing in the freezer for up to three months.
To defrost, leave it in the fridge overnight. When ready to reheat, place in a large sauce pan and heat on low until heated through.
Special Tips:
Don’t overcook the shrimp! If you’re using uncooked raw shrimp like I did, you can add it to the soup at the very end and only cook it for about 4 minutes or until it turns pink. Letting the shrimp boil in the soup for too long will result in overcooked rubbery shrimp.
Cook the shrimp with the tails on. Doing so can help incorporate some extra flavour into the soup. You can remove the tails if you’d like once the shrimp has cooked.
Adjust liquid accordingly. If the soup has been sitting for a while, it will thicken up quite a bit since the rice absorbs quite a bit of the liquid. Right before serving, you may wish to add more broth or coconut milk to thin it out a bit.
Adjust heat according to personal preference. The soup has a mild kick to it from the curry paste. If you wish to add more heat, add one to two tablespoons of sriracha hot sauce.
More Easy Seafood Recipes
- Creamy Coconut Shrimp
- Lemon Garlic Shrimp Pasta
- Shrimp Noodle Stir Fry with Peanut Stir Fry Sauce
- Chili Lime Shrimp
- Spicy Shrimp Tacos with Cilantro Lime Slaw
- Fish with Easy Lemon Garlic Sauce
- Creamy Dairy-Free Salmon Florentine
- Mayo-Free Creamy Tuna Lettuce Wraps
- Almond & Coconut Crusted Fish Sticks
- Mini Salmon Dill Cakes
- Parmesan Crusted Cod
Did you make this recipe? Scroll down to leave a rating and review!
Thai Shrimp Curry Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 tbsp freshly grated ginger
- 3 tbsp red curry paste
- 2 400 mL cans unsweetened coconut milk
- 4-5 cups no salt added chicken broth*
- 2 tbsp honey
- 3/4 cup quick cooking brown rice uncooked
- 1.5 lbs raw jumbo shrimp peeled and deveined
- Juice of 1 lime
- 1/4 cup fresh cilantro chopped
- Salt & pepper to taste
Instructions
- Add olive oil to a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper and garlic . Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- 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. Add honey and stir.
- Bring mixture to a boil; add rice and reduce heat to medium low. Simmer until rice is cooked, about 25 minutes. Add shrimp to sauce pan and cook for about 4 minutes or until pink.
- Stir in lime juice and cilantro. Taste soup and adjust flavours accordingly. If you want more zing, add more lime juice. If you would like it more spicy, add 1-2 tablespoons sriracha hot sauce. If you're looking for more flavour, season with salt and pepper, to taste and add more cilantro. If you want it to be a thinner consistency, add more broth.
Too much liquid for 1 lb of shrimp so I halved the broth and coconut milk. Also cut back on the red curry paste. I also served over rice and didn’t cook it with the rice. Delicious flavor with extra lime juice and cilantro
Thanks so much for sharing your modifications! Love how you served it over rice — great idea! Glad you enjoyed the flavour :)
We love this soup! Made it for dinner last night & it was great
That’s awesome — so glad you enjoyed it! Thanks so much for returning to provide some feedback on the recipe! :)