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Spicy Thai Shrimp Soup

Servings 2


  • 1 cup jasmine rice, rinsed well
  • 2 cups water
  • 1 tsp salt
  • 3 dried Thai chiles
  • t tbsp coconut oil
  • 1 lb jumbo wild-caught shrimp
  • 3 tbsp Thai red curry paste
  • 2 cups low-sodium vegetable stock
  • 1 14-oz can light coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 stalk lemongrass, sliced into thick pieces
  • 1 handful torn basil leaves
  • handful chopped cilantro (optional)
  • Salt & pepper to taste


  • Add the jasmine rice and water to a small saucepan over high heat. Add the salt and bring to a boil. Reduce to low, cover and let simmer for 20-25 minutes.
  • Fill up a small bowl with hot water. Add the dried chilies and let sit while you prepare the soup. This should help them reconstitute a bit. Pro tip: try not to touch them with your bare hands. These are potent lil’ guys. Definitely DO NOT touch your eyes after handling a chili.Heat the coconut oil in a heavy saucepan or high-walled skillet over medium-high heat and cook the shrimp until just pink. Remove shrimp and set aside.
  • Add the curry paste to the remaining coconut oil and whisk to combine for 1-2 minutes. Don’t freak out if the remains of the shrimp start to brown in the pan. Slowly add the vegetable stock and whisk quickly to scrape up any bits of shrimp and curry paste. Whisk well to combine. Add the coconut milk, whisking constantly. Add in the fish sauce, brown sugar, lemongrass and the Thai chilies and stir to combine. Add salt and pepper to taste and let simmer for 5 minutes. Add the shrimp and let simmer for another 3-4 minutes.
  • Remove the lemongrass and chilies. Serve over a heaping spoonful or two of steamed rice. Top with basil and chopped cilantro, if desired.
  • In the event that you are counting calories (hello New Year’s resolutions!), half of the full amount of soup with rice has approximately 380 calories.