Spicy Shrimp and Coconut Soup

Name: Spicy Shrimp and Coconut Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 900 ml water for cooking the rice; 15 ml neutral oil for sautéing; 150 g yellow onion small dice; 1 g salt to taste; 12 g garlic minced; 12 g fresh ginger peeled and finely grated; 24 g red curry paste stirred into the aromatics; 20 g tomato paste for deepening the broth; 400 ml coconut milk well shaken; 500 ml broth low-sodium chicken broth or vegetable broth; 200 g ripe tomato small dice; 200 g button mushrooms sliced; 15 ml fish sauce for seasoning; 8 g brown sugar for balance; 2 g makrut lime leaf torn into pieces; 400 g raw shrimp peeled and deveined; 30 ml lime juice freshly squeezed; 3 g salt to taste; 10 g fresh cilantro leaves and tender stems, chopped; 30 g scallions thinly sliced; 4 pieces lime wedges for serving

This Thai-inspired soup builds a coconut broth with red curry paste, tomato, lime leaf, and ginger, then simmers shrimp and mushrooms in the broth before spooning it over rice for a complete main course. The result is richer and more tomato-forward than a noodle soup, with fresh lime and cilantro cutting through the coconut base.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
900 ml water for cooking the rice
15 ml neutral oil for sautéing
150 g yellow onion small dice
1 g salt to taste
12 g garlic minced
12 g fresh ginger peeled and finely grated
24 g red curry paste stirred into the aromatics
20 g tomato paste for deepening the broth
400 ml coconut milk well shaken
500 ml broth low-sodium chicken broth or vegetable broth
200 g ripe tomato small dice
200 g button mushrooms sliced
15 ml fish sauce for seasoning
8 g brown sugar for balance
2 g makrut lime leaf torn into pieces
400 g raw shrimp peeled and deveined
30 ml lime juice freshly squeezed
3 g salt to taste
10 g fresh cilantro leaves and tender stems, chopped
30 g scallions thinly sliced
4 pieces lime wedges for serving

Instructions

Combine the rice and water in a medium saucepan with a lid. Bring to a boil, cover, reduce to low, and cook until the water is absorbed. The rice is tender and the grains are separate, about 15 minutes total.
While the rice cooks, heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook until softened. The onion is translucent and fragrant, about 4 to 5 minutes.
Add the garlic and ginger and stir for 30 seconds. Stir in the red curry paste and tomato paste and cook until the mixture darkens slightly and smells toasted. The paste is glossy and aromatic, about 1 to 2 minutes.
Add the coconut milk, broth, tomato, mushrooms, fish sauce, brown sugar, and optional lime leaf. Bring to a gentle simmer and cook until the vegetables are softened. The broth is lightly bubbling and the mushrooms have relaxed, about 6 to 8 minutes.
Add the shrimp and simmer just until opaque and curled. Stir in the lime juice and taste for salt, adding more only if needed. The shrimp are pink and opaque with a loose C-shape, 2 to 4 minutes.
Fluff the rice and divide it among bowls. Ladle the soup over the rice, then finish with cilantro, scallions, and lime wedges. The bowls are steaming and the herbs look bright and fresh.