Easy Thai Shrimp Soup — Damn Delicious

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Easy Thai Shrimp Soup

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a bit costly so this homemade coconut curry soup comes in very handy. And it tastes a million times better too.

Best of all, it’s so easy to make, and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip your usual Thai take-out and indulge in this budget-friendly version instead!

Easy Thai Shrimp Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!


  • 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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I admire your blog so much because you have such a specific style! I follow over 60 food blogs and everytime I see a photo that you post I know that it’s you.

I’m the only one who loves this food. Can I freeze this in portions to have later? It looks so tasty!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

It looks like you may be able to freeze it, but be careful when reheating it! Don’t bring it to a boil, or the coconut milk will curdle and the shrimp will overcook. I would suggest freezing the shrimp separate and adding them at the end, like in the recipe. What I plan on doing is keeping it in the fridge and eating it for lunch for the week, if you’d prefer doing that

I would freeze just the broth maybe in serving size portions, let it thaw then reheat the broth and add the shrimp.

At the restaurant where I work we make something very similar and we freeze the soup / curry but I’d freeze it without the prawns and cook them fresh. Also reheat it at a low heat.

Look delicious, I’m definitely going to make it

Just made this for my family and we loved it. Even with picky children it was gobbled up. Not too much curry or spice, it just had a good flavor.

I’m glad you posted this. I was curious if this was kid friendly

This is really easy to make this by half. and eat the leftovers the next day, or make just a quarter of it, using half a can, freeze the remains of the can if you can’t use it up. (Coconut milk makes great, healthy smoothies. Oh, yeah.)

I make large portions of tom kha soup & massuman, both of which have a coconut milk base, and they freeze beautifully, no curdling. Shrimp becomes rubbery when it is cooked then frozen, so I’d suggest making the soup base, freezing it, and then adding your shrimp right before you eat it! :O)

looks so delicious! i just discovered your blog tonight and have been salivating over all the recipes. one question: when you say “vegetable stock”, do you make your own or buy them? if you buy them, will the dissolvable cubes do? i usually try to stay away from those because i imagine them to be very high in sodium…

I generally use store-bought vegetable stock. As for the cubes, I’m not entirely sure if they would work as I have never tried using them myself!

I just finished cooking the soup, mmm so good.. Instead of vegetable stock I used 5 cubes and 1 liter of water and heated it.. I used 1 kg of shrimp and 800 ml of coconut milk.. I plan on eating this through the week 🙂 I love simple recipes like this one!

Thai food gets me every time. No thanks delivery—I’ve got you! 🙂

It sounds awesome but could you suggest a lower calorie alternative to the 2 cups of coconut milk?

The coconut milk is a key ingredient in this dish so I do not recommend substituting this ingredient with the exception of light coconut milk. But if substitutions must be made due to dietary restrictions, please use your best judgment.

The recipe calls for 24 oz coconut milk, which is 3 C is this correct? The above comment references 2 C.

Yes, you are correct! The recipe calls for 24 ounces = 3 cups.

The recipe actually says 1 can/12 ounces, I’m confused and just got back from the store with only ONE can.

Yes, 1 can should equal 12 ounces.

I am also very confused. 12oz is roughly 1.5 c, not 3. Should the recipe call for 2 (12 oz) cans?

The recipe calls for 1 (12-ounce) can.

There is a lite coconut milk that I always use. Much lower fat and less calories. Still delicious!

Hi! This looks so yummy. I was wondering on a scale of 1-10 how hot this is. Thanks so much. Looks like another winner.

I would say about a 3-4. But you can always reduce the amount of curry paste for a milder soup.

The photography on your site is beautiful.. Recipes are great.

If I wanted to add some vegetables to this which do you recommend? I love your website! Thank you!

Mushrooms would be a great addition!

I always add red peppers to my curry soups – yum!

I added grated carrot and it is awesome! Right before I eat I add spinach which is also delicious!

Such a beautiful looking soup. I love the flavor combinations!

Any particular kind of rice? Want to make this tonight!

I prefer basmati but it’s really up to you!

Hi! I made this soup and it’s delicious. I love yours recipes, are easy and yummi. The ingredients are easy found. Regards from Panama.

Made this tonight for dinner – it was soo good!! used basmati rice. LOVE your website and recipes. Wish more people would leave reviews of the actual food vs the pictures – its sooo worth it! Have made a ton of your recipes and am never disappointed. Keep up the fabulous work!

made this tonight- it was just amazing! Absolutely perfect. Thank you thank you thank you from New Zealand!

Delicious recipe. I did use dried ginger (1/8+ teaspoon) and it worked well. My soup never really “thickened” much, but I think it’s supposed to be a very brothy soup like many Asian soups. I added firm tofu and cut shrimp each shrimp in two so each spoonful had a little of everything. I made it after work and had it for dinner. It was the best. Thank you.

Mine didn’t thicken at all either so I’m glad to know I didn’t mess up!

I made this tonight and it was so good! I can’t eat rice due to allergies, but I added chunks of sweet potatoes to it instead. It was delicious! Great recipe! Thank you!

Do you recommend a particular brand of curry paste?

I personally prefer the Mae Ploy brand.

Thank you! I’m making it tonight with Mae Ploy.

I love Thai food and order it often but never make something on my own. This soup looks really easy to prepare and think to try it.

Just made this and it’s fantastic! Thanks for the new different recipe…I love all the soups I’ve tried from your blog. Ramen,Tortellini,and this one. All fabulous! I make the Ramen one at least once a week.

I made this tonight and it’s great! I had to make a couple of substitutions because of what I had on hand (green instead of red peppers, dried cilantro instead of fresh, and I left out lime juice because I didn’t have any), but it still tasted great and I know it would taste just as good as written.

Also, for those looking to lighten this up, a tablespoon of olive oil and light coconut milk hold up very well against butter and regular coconut milk.

This soup looks amazingly delicious… as do all your recipes and photos! Definitely pinning this and making it asap! Thanks for sharing♡

Does the recipe call for sweetened or unsweetened coconut milk? I bought unsweetened but now I’m wondering if I should have gotten sweetened to balance out the heat.

It is best to use unsweetened coconut milk.

Its delicious! What bread would you serve with it ? Something plain and crusty or none at all?

That’s really up to you – we just served this as is but if you like bread with your meals, either would work!

I made this last night. LOVE IT!

This was so good, and so satisfying.

Because of the high calorie and fat content, it’s not something I can have everyday, but for this cold, dreary, rainy week, it was sunshine and comfort in a bowl. One bowl made a very filling and delicious dinner.

I made this with jasmine rice because that’s what I had on hand, and I had to search my local groceries for red curry paste. How have I lived so long without this ingredient in my cupboard?

I will make this again. Thanks for this damn delicious soup!

Best. Soup. Ever! We just finished supper and had this soup for a starter. Everyone had 2 bowls. For our main course, we devoured your Honey Walnut Shrimp. Outstanding recipes, thank you so much for sharing.

I am making this soup tonight for dinner. I have tried several of meals and they are excellent. I really like your cooking website and I look at it nearly everyday. Keep up the good work and thank you for doing such a great job!

I can’t wait to make this! Does the basmati rice just cook in the broth?

Melanie, the rice should be cooked separately as indicated in the first step of the instructions:

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Is the 1 1/2 cup of water in addition to the cooking instructions of the rice? Does the extra water go into the soup?

Extra water does not go into the soup. The 1 1/2 cups of water is for the rice only.

Could this be made substituting curry powder instead of red curry paste? I have all of the other ingredients but this one. We’re stuck at home due to snow and ice. I can’t get to a store, but would love to have this for dinner tomorrow!

Nell, unfortunately this will not turn out the same using curry powder. It is best to use red curry paste.

Thanks! Looks like I’m making your spinach and white bean soup tomorrow instead and saving this one for when I can pick up red curry paste.

This thai shrimp soup looks so yummy. I could lap it up from my screen. 😀

I put the Thai Shrimp Soup recipe into My Fitness Pal and the calories per serving comes to 291, although your recipe says 574. I didn’t check all the nutritional numbers, just the calories. I know many recipes have huge variations in nutritional counts, so just curious as to how you put in your information. I LOVE your blog and follow you religiously on Pinterest.

Nutritional information is provided by Jessica Penner, RD at Smart Nutrition.

Hi! Made this tonight and put it on my website – it was amazing! (With a link back to you!). Thanks for sharing!

This soup was amazing! I used leftover chicken instead of shrimp, and it was delicious! Did not last long in our house.

I made this soup tonight & it was excellent! My kids even asked for seconds! I’m always looking for something new & healthy and this was perfect. I only subbed a couple of things due to what was on hand or to make even lighter: Brown Rice for Basmati, Olive Oil for Butter, Light Coconut Milk for regular. I will definitely have to check out more recipes on this site!!

Thank you for sharing this AMAZING recipe. It was so easy to make. I did make 2 small changes to the recipe by cutting the butter in half and substituting one can of the coconut milk for one can of lite coconut milk. Also, I froze the remainder of the soup. It was still yummy, but not quite as amazing as before.

delish! will make it again. the soup is a great base and will use other meats or veggies

Please don’t hate me…lol. I don’t like rice. Hubby laughs at me because he eats rice for breakfast. I used grated cauliflower as my “rice” & as always your recipes rock.

I think you need a cooking show. Think I will contact them & tell them to check out your blog. Your recipes are very broad range & would be a welcomed breath of fresh air.

Made this tonight! Absolutely delicious! You have easy to follow directions… didn’t change a thing except that my ginger had been previously peeled and frozen. I find it much easier to grate that way. Keep up the great work… love your recipes!

Can I make it without the red curry paste?

I do not recommend omitting the red curry paste as it is a key ingredient in this recipe.

I would love to make this hotter (in spice). I’m not familiar with thai spices, so I don’t know what I would add to heat it up. Some kind of chiles, you think? Would love your suggestion when you have a moment!

Becca, the red curry paste is already packed with plenty of spice, but if you feel that you need more, you can increase the paste as needed.

This was delicious! I added sweet potato to the mix of veggies and it was definitely a permanent addition to the recipe in my opinion! Thanks for another wonderful meal to add to my dinner recipe box!

Made this today – absolutely delicious and uncomplicated. Thank you, Chungah!

Wanted to add that in our two-person household, we had leftover soup as I made the recipe exactly as written. I refrigerated the liquid and added a freshly prepared batch of 1/2 lb. of shrimp, cooked in butter with a minced clove of garlic to the reheated soup for a great repeat meal. Next time, I’m going to add mushrooms and some red pepper flakes.

Is there any way to cut down on the fat in this recipe?

You can try substituting lite coconut milk.

Hi. I was wondering what you think about using shrimp stock instead of vegetable stock to boost up the shrimp flavor? Thanks!

Yes, that sounds like a great idea!

Can u elimate something or add something to it make it spicy I do not like something spicy hot but this looks so good wanna try , but can’t do spicy hot

The red curry paste is spicy so you can add as little or as much as you’d like to suit your taste preferences.

I love this soup! I made it twice – once with a regular coconut milk and once with light coconut milk.
Although I enjoyed the creaminess of the regular coconut milk, the reduced fat version was delicious too! Thank you for this recipe, your blog is my favorite and no matter what recipe I tried it came out so so good!

Visited my mom yesterday and she had made this recipe for dinner the night before. She packed a cup up of leftovers for me to take home and I just ate it for lunch today. It was incredible! Thank you! I can’t recommend this recipe enough.

Just made this,and omg soooo super easy and even more delicious! I used brown rice,and chicken (cheaper) and I loved it! Guilt free dinner for sure,thanks 😀

I see that the nutrition facts say that this makes 6 servings. Do you know about how much soup each servings comes out to be?

One serving is roughly 1-2 cups.

This soup was perfect for freezing! I also added some diced chicken breasts and frozen peas for a little added color and flavor. LOVE IT.

The only modification I would make to the recipe is more shrimp. Other than that it’s sooo good! I love it! I will be making this again!

Wow, that looks yummy. If we have someone who can’t have shrimp, would you recommend chicken as an alternative?

Be careful though. Thai chili paste has shrimp in it.

Good point, Susan. For the record, though, certain brands–like Thai Kitchen, which is all my grocery store had–does not have shrimp in its ingredients list.

Wow. Made this soup for supper tonight and it was awesome. I followed the fast metabolism diet and everything in the soup is FMD friendly. Definitely a keeper.

I assume red curry paste is really hot/spicy? What should I use if I want a milder curry flavor? thanks!

Polly, you can try using less paste to suite your taste preferences.

Just had this for dinner tonight, and it was yum! Even my pickiest eater just didn’t eat all the shrimp but slurped up the rest. It’s a keeper and will be in regular rotation at our house. 🙂

Sure hope the shrimp is edible- did you notice you had in th recipe that the shrimp were being cooked the whole time?-In the last paragraph you said “add the shrimp, lime juice and cilantro” BUT the shrimp have been in the stockpot since cooking them in the butter. I”ll let you know it it turned out!

Carole, the recipe actually indicates to set the shrimp aside to avoid overcooking:

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.

I always read the comments on new recipes to see if everyone liked it, but typically its just a bunch of comments saying “I want to try this” which doesn’t help me at all. So I will say with confidence that I just made this recipe and it is incredible! I made a few small changes and will make more in the future which I think will help. I used a blender to help smooth out the diced onions and bell pepper once the broth was made. I also added a tad more curry paste. Maybe I missed it in the recipe but it definately needed salt before serving. Next time I’ll make it with half the amount of basmati rice. Even without these changes, the soup would still be amazing. That’s just how we prefer it.

I’m definitely going to make this tonight! I’ll make a few substitutions for Whole30 (clarified butter, no rice) but I bet it will be amazing! Thanks for the recipe!

Can you used cooked shrimp or does it have to be raw?

Brent, you can certainly use cooked shrimp – I would just recommend skipping the first step to cook the shrimp since it’s already cooked to begin with. 🙂

Thanks for this recipe! This was perfect for some leftover shrimp stock I needed to use up. I only used one can of coconut milk and it was still fantastic. Left out the rice and added zucchini to make it low carb 🙂 Thanks again!

I made it exactly as the recipe (used orange bell pepper instead of red) and it was sooo good! I did add a good bit of salt at the end to make the flavor to my liking (probably like 1/2 tsp). My 2 year old even ate it and he barely eats anything! I might add some carrots or something else next time for some more veggies!

I made this tonight and it was delicious. My whole family liked it. I added kale to the soup because I had some on hand. Hubby asked me to put recipe in my “tried and true” book

Made this tonight and it was delicious! Thanks for posting a new favorite for me and my hubby. We prefer a bit more spice so next time will double the curry paste. I wanted to make it exactly as written my first time and was not disappointed. This is a definite for guests!

This soup looks delicious! Is it hot in spice or more of a medium heat? Have you ever done it with any other fish or meat?

It’s more of a medium heat but you can easily adjust this recipe as needed to suit your heat tolerance. I have not tried this with any other fish or meat but chicken would be a great substitute.

This recipe is delicious i made it tonight. I altered it slightly using less amount of red curry paste seeing as my 15 m old is eating with me also i added chunks of tilapia and one small yellow potato with one carrot and some asparagus because we need the veggies, but the soup itself is amazingly tasty. Thank you so much for posting. Its quick and easy and delicious

Oh man! This is such a keeper! I have made it many ways with different veggies and/or tofu! It always tastes amazing! Give it a try, it will not disappoint!

Mmmmm I made this tonight and it was amazing. I used what I had, which was chicken. I also added potatoes carrots and mushrooms. I used homemade chicken stock and only added 1 tsp red curry paste and that was just right for me, I’m a tender foot. I only had one can of coconut milk and it was wonderfully creamy.
It totally reminded me of Tom Kha soup so next time I will add straw mushrooms and tomatoes. Thank you soon much for posting this fantastic soup. I love all your recipes.

Everything sounded great, but recipe came out bland for my wife and I tonight. Substituted lite coconut milk and olive oil for butter (wife is lactose intolerant). Unfortunately, it came out bland.

Arie, thank you for trying my recipe. However, using various substitutes can result in a mediocre outcome.

Is the rice necessary? Does it stand alone, without it?

You can choose to add or omit the rice as needed.

I made it and it was delicious! Huge hit.

Is it possible to make this using a crockpot? If so, would I just put all the ingredients in the pot for the entire cooking time or would the coconut milk need to be added towards the end? For reference I will not be using shrimp but substituting chicken which can be cooked in the crockpot without problems (I rarely eat shrimp so I’m not sure if it could be cooked properly in a crockpot).

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

LOVE this recipe. It was easy and DELICIOUS

Hi Chungah, Thanks so much for sharing this delicious recipe with us. I found it on Pinterest. I have some food intolerances and my blog focuses on a certain style of recipe to include lots of vegetables, so I modified it a little bit and wrote about it on my blog here http://www.foodprepsundays.com/new-recipes/thai-prawn-laksa/. Just wanted to say thanks for a delish meal! x

HI, I love your blog. I’m making this tonight but don’t have curry paste. Can I use curry powder?

Unfortunately, I just don’t think curry powder is an appropriate substitute. But as always, please use your best judgment.

Well done you, for making me eat coconut.
I genuine hate coconut. I will never, ever eat it as itself, in chocolate, in whatever it comes…
But, since I love thai food (or a malaysian Laksa) en I know I can handle a bit off coconut like that because it’s not super present I thought I’d give it a go tonight..

It was good! Whilst cooking I sniffed it a few times and thought, nah… not going to eat this.. (I kept everything seperate so I wouldn’t ruin the shrimp e.d. in case the soup wasn’t to my taste) but all put together with a bit more chili paste than you recommended (lol, I overdosed it to hide the coconut) and a lot more lime juice for the same reason it came together really well!

Thank you! New Recipe Sunday (on Saturday today) has been another great success!

What red curry paste do you recommend?

I personally love Mae Ploy.

Thanks, I noticed that it contains Shrimp, is there any red curry paste that doesn’t have shrimp or fish sauce in it? Can you recommend?

Unfortunately, I have not experimented with other brands.

I just checked at my grocery store, and all they carry is Thai Kitchen brand, which does NOT contain shrimp.

Hey Chungah – I made this wonderful soup last night and it was fantastic. I agree with you completely that it is very easy yet as good or better than you would get at a restaurant. I followed the recipe closely but here are a few changes/thoughts.

I always make my own stock and had been looking for a recipe that I could use with the shrimp stock I was saving all those shells for weeks for and this was the perfect one. So instead of chicken stock I made this recipe using home made shrimp stock which reinforced the seafood flavor with a rich shrimp broth.

I was sceptical about the lime juice and only used a half but it was actually amazing and added incredible flavor and brightness.

I added a “touch” more of the curry paste (we like some heat!)

I omitted the rice as this was an appetizer so didn’t want it to be too filling.

This soup base would also be great with salmon or chicken instead of the shrimp, whatever you have left over in the fridge can be used.

Next time I will throw in a couple of mushrooms with the veggies at the beginning. But I put mushrooms into everything.

Thank you for this great recipe!

I made this for Valentine’s Day, looking for something kind of red. Not even sure how I found your blog. It was very good. Thank you.

I’m forever pinning your recipes but this is my first time actually making one. I’ve gotta say, it won’t be the last! This is FANTASTIC, and will be added to my make again file, FOR SURE! I rarely leave blog comments, but I wanted to let you know, this tastes as good as it looks!

Made this tonight and it was insanely good! I cooked with coconut oil instead of butter and use cauliflower rice instead of basmati rice. Creamy, delicious, and dairy free!

It was really delicious and comforting – perfect for supper after a long day at work. My only comment is, I needed more sourness and spice, so I squeezed a whole lemon in addition to the lime, and added another tablespoon of red thai curry paste. Finally I added some chopped Thai basil leaves (in addition to the cilantro) for a more intense aroma. The flavor brought me to my favorite Thai restaurant!

Hi! I made sure to read through the comments first to see if my question had already been asked. Can I use homemade chicken stock instead of vegetable or shrimp stock? Thanks!

Do you have to cook the shrimp in a separate pan or can you cook it in the soup at the end? Thanks! Going to make this today!

Chelsi, you can cook the shrimp in a separate pan first to avoid overcooking the shrimp:

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.

Hi! this recipe looks delicious!! I was just wondering if this info was correct- “538 calories per serving”, or is that for the whole thing? Thank you!

The nutritional information is for each serving.

Overall a very good dish. I was nervous it was going to be too spicy (needed to be kid-friendly) so added only 1 Tbls of red curry paste to start, but ended up using the full 2 Tbls and it was not spicy at all. Entire family enjoyed it. To get closer to the take-out version I would add more heat and also serve very hot; temperature-wise.
Not sure who out there could prep and cook the entire meal in 30 mins. Took me 30 mins just to prep the ingredients!

This is my third time making this soup and it is beyond delicious. Thank you so much.

I am not the best cook, but this soup was super easy and so delicious! My husband and I we love it and I will cook this soup again for sure! Thank you for the yummy idea.

This was absolutely delicious! My grocery didn’t have red curry paste, so I made up a combination of chili sauce, sriracha sauce, chili powder, paprika, and cardamom. It turned out very similar to the red curry we get at a local Asian restaurant, and was even better the next day. Definitely in the recipe rotation!

Could you use anything other then coconut milk ? this looks amazing but Im allergic to coconut

Sarah, here is a great forum discussing possible substitutes – hope that helps!

I’d like to halve the shrimp and add tofu. Any ideas at what stage of add the tofu? Fry it with the shrimp and set aside, or fry with the onions? I’m not very familiar with cooking with tofu but I’d like to cut the cost a bit.

You can stir in the tofu with the rest of the ingredients in step #6.

It is my very strict policy that when trying a new recipe I follow it to the letter. But for the first time, I had to break that policy due to being ill with a terminal (probably) cold. I had ingredients close enough to what was called for to justify skipping a potentially life-threatening trip to the grocery store and making substitutions. I used chicken stock instead of vegetable, jasmine rice instead of basmati, pre-cooked shrimp, omitted the peppers and cilantro, and added a splash of fish sauce (that may have been the NyQuil’s idea). Basically, I felt like I was completely butchering your beautiful recipe.
It was delicious.
I think that if you don’t alter the basics too much (broth, red curry paste, and coconut milk) you can get pretty creative with this soup.
This is a perfect recipe for someone suffering with a cold. Thank you; it really did help me feel better 🙂

This is a beautiful recipe. I added Talipia chunks as well. My wife & I loved it.

Thank you for this recipe… it is delicious! I used green chili paste instead of red, just because it’s what I had on hand. Didn’t feel like it was spicy enough, so added some cayenne. I kinda over-did it. I loved it but my family complains that it hurts their throat, though they still really like it and continue to eat it. 🙂

Love this soup! Made it a few weeks ago and again tonight. I added a few more vegetables (carrots, celery & green pepper) as well as some mushrooms. Other than that followed the recipe exactly. So so good.

I’m wondering if anyone has tried it with rice noodles instead of rice? And did it turn out?

I made this and it was very good. Thanks for the recipe!

I don’t have fresh ginger, would the ground ginger work?

Yes, the ratio for fresh to dry herbs is typically 3:1.

made this for my family, they loved it! even though I 2x it there’s not much leftover:-)
it was a little spicy tho.. I was wondering why and then I looked at the curry paste bottle and it was at its highest!! make sure you don’t make that mistake!
but lucky for me they LOVE spicy (well most of ’em)
thanks chungah! I am not going to put my email on here for safety reasons btw:)

I just made this. I cannot believe how delicious it came out. Thank you for this recipe.

I made this last night and it was a huge hit with my family! Quick question. Has anyone ever used tofu instead of shrimp, and if so, how did they do it?

All i have is red curry sauce-do you know the what the equlivant of red curry paste to red curry sauce?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

When I calculate the nutrition info, I’m getting way different results. I’m getting 387 calories, 13 g fat, 52 g carbs, and 32 g protein. I’m using MyFitnessPal and the exact ingredients and amounts. Any idea what’s going on?

Yes, my apologies. The numbers have been updated.

I love, love, love this soup!! This is definitely one of my all time favorites.
The only 2 changes I made were that I used roasted red peppers and in the end added
about one and a half tablespoons of honey. I feel that the honey added a little more balance.
With all this snow we have, it’s nice to have something with a little heat. 🙂
Thank you for sharing this recipe.

Can’t wait to make this! If I wanted to serve more people than 6, could I just double the ingredients to make a larger portion?

This looks amazing, would it work to cook in the crock pot?

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

I tried this soup and my family loved it. I doubled the recipe. Next time I make it, I will increase the curry paste by about a tablespoon, decrease the vegetable broth by 2 cups and probably add carrots. Oh and I will chop the red peppers into bigger pieces! It is a great soup both savory and sweet and my whole family loved it which does not happen very often. Also, I used the basmati rice mix from Trader Joes as that was all I had. I will definitely put this on my make again and again and again list!

Can you add rice noodles or some type of asian noodle?

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