Thai Shrimp and Rice Soup

READY IN: 55mins
Recipe by chia2160

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

Top Review by Rita1652

This is a rich and full of flavor soup. Very warming and sinus clearing. Great for a cold. I added 1 extra cup of basmati brown rice and put in 2 cups of shrimp. I used thai basil which I had frozen from the garden. I added keffer lime leaves as well. Being I used brown rice I had to simmer it 30 minutes then added the shrimp. I used 2 tablespoon red curry paste because thats what I had on hand and we like heat. I used dried porcini mushrooms broke into pieces, soaked, strained, adding the mushrooms and soaking juiced to the broth after step #4. Very good and easy!

Ingredients Nutrition


  1. Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
  2. Simmer until ginger is softened, about 15 minutes.
  3. Strain in a sieve lined with paper towels, and discard solids.
  4. Return to stockpot.
  5. Add rice, simmer uncovered 15 minutes.
  6. Add shrimp and cook through until it turns pink, 3-4 minutes.
  7. Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
  8. Remove from heat, stir in lime juice.
  9. Garnish with lime wedges and extra basil or cilantro.

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