Spicy Thai Shrimp Soup
Prep time
Cook time
Total time
A hearty Thai style soup with coconut milk, fresh ginger, shrimp, and basmati rice.
Serves: 8 servings
  • 2-3 tablespoons olive oil
  • 2 bell peppers, chopped
  • 3 leeks, thinly sliced
  • 2 jalapeƱo peppers, finely minced
  • 2-3 cloves of garlic, finely minced
  • 1 small cube of ginger, finely minced
  • 5 cups vegetable stock
  • 20 ounces crushed tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon fish sauce
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 1½ cups basmati rice
  • 1 12-ounce can light coconut milk
  • 1 pound fresh shrimp, peeled, deveined, tails removed, and cut in half
  1. Heat your olive oil in a large, heavy bottomed pot over medium heat. Add in your bell peppers and cook until slightly softened, about 3 minutes, then add in the leeks and cook for another 5 minutes. Add in the minced jalapeƱos, cook for 2 minutes, then add in the ginger and stir to combine, cooking for only 1 minute or so.
  2. Add in the stock, tomatoes, curry powder, salt, fish sauce, and spices, then add in the rice. Cover and simmer for 35-40 minutes, until the rice is tender, and be sure to stir every so often so the rice doesn't burn to the bottom.
  3. Stir in the coconut milk, then the shrimp. Stir to combine and simmer for 5 minutes, until the shrimp are pink and cooked through. Taste, adjust seasonings as necessary, and serve. This will keep well in an airtight container in the fridge for up to 3 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/03/15/spicy-thai-shrimp-soup/