Thai Shrimp and Rice Soup

Total Time
55mins
Prep 15 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!

4 5

Very good flavorful soup with very easy-to-follow directions that went together very quickly. I used a bit more shrimp than indicated and subsituted ground corainder (for the seeds) but otherwise followed the directions exactly as written. Thanks for sharing!

5 5

This is a wonderful soup. I used about 400g of chicken thighs and also put in a couple of kaffir lime leaves and used a chilli sambal that I had in my refrigerater. I also took the choice of cilantro as I just love that and also didn't have Thai basil. My grandson is coming up this weekend so will be making this again using prawns this time as I know he will love it. Thanks chia for a easy full of flavour recipe.