Soups
Thai Coconut Shrimp Soup
Spicy Vines
441 Healdsburg Avenue
Healdsburg, CA 95448
spicyvines.com
- RECIPE YEAR: 2026
- RECIPE BY: www.damndelicious.net
- YIELD: Serves 6
- PAIRS WELL WITH: 2020 Late Harvest Fumé Blanc
This rich and velvety soup is full of authentic and bold Thai flavors and is best served over sticky rice.
Ingredients:
- cup basmati rice uncooked
- tablespoons unsalted butter
- pound menium shrimp peeled and deveined
- to taste kosher salt
- to taste black pepper freshly ground
- garlic cloves minced
- onion julienne-cut
- red bell pepper julienne-cut
- tablespoon ginger freshly grated
- tablespoons red curry paste
- ounces unsweetened coconut milk
- cups vegetable stock
- lime juiced
- to taste fish sauce
- to taste palm sugar
- tablespoons cilantro leaves freshly chopped
- to taste thai, fresno or serrano peppers sliced
Recipe Directions:
Cook rice; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add in shrimp. Add in salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. 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. 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. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp and lime juice. Serve immediately with cilantro and peppers.
