Thai Shrimp Rice Soup

Dive into the comforting warmth of Thai Shrimp Rice Soup, a fragrant and flavorful dish that’s as soothing as it is satisfying. This recipe combines tender jasmine rice, succulent shrimp, and creamy coconut milk with aromatics like lemongrass, garlic, and ginger to create a deliciously layered broth. A splash of fish sauce, fresh lime juice, and a hint of brown sugar bring the perfect balance of savory, tangy, and sweet, while optional red chili flakes add a gentle kick of heat. Garnished with vibrant cilantro and green onions, this soup is not only visually inviting but also bursting with authentic Thai flavors. Ready in just 40 minutes, it’s an ideal choice for a quick yet exotic weeknight dinner. Serve it piping hot with lime wedges for an extra burst of citrusy freshness!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces raw shrimp (peeled and deveined)
• 0.5 cups jasmine rice
• 1 cups coconut milk
• 4 cups chicken or vegetable broth
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 stalks lemongrass (trimmed and smashed)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 0.5 teaspoons red chili flakes (optional)
• 0.25 cups cilantro (chopped)
• 2 stalks green onions (sliced)
• 1 tablespoon vegetable oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 4 pieces lime wedges (for serving)

Directions

Step 1

Rinse the jasmine rice under cold running water until the water runs clear. Set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat.

Step 3

Add the minced garlic, grated ginger, and smashed lemongrass stalks to the pot. Sauté for 1-2 minutes until fragrant.

Step 4

Pour in the chicken or vegetable broth and bring to a boil.

Step 5

Stir in the rinsed jasmine rice, reduce heat to low, and cover. Let it simmer for 15 minutes until the rice is cooked.

Step 6

Remove the lemongrass stalks from the pot and discard.

Step 7

Add the coconut milk, fish sauce, lime juice, and brown sugar to the soup. Stir to combine.

Step 8

Season with salt, black pepper, and red chili flakes (if using). Taste and adjust seasoning as needed.

Step 9

Gently add the shrimp to the soup and simmer for 3-4 minutes, or until the shrimp turns pink and is fully cooked.

Step 10

Stir in the chopped cilantro and sliced green onions just before serving.

Step 11

Ladle the soup into bowls and garnish with additional cilantro or green onions, if desired.

Step 12

Serve hot with lime wedges on the side for a burst of fresh acidity.

Nutrition Facts

Serving size	1722.8 grams (1722.8g)

Amount per serving	% Daily Value*
Calories	691

Total Fat 17.40g	22%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 8.40g
Cholesterol 340mg	113%
Sodium 7394mg	321%
Total Carbohydrate 83.20g	30%
Dietary Fiber 4.30g	15%
Total Sugars 26.00g
Protein 57.20g	114%

Vitamin D 0IU	0%
Calcium 298mg	23%
Iron 6mg	34%
Potassium 1514mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.8%

Protein: 31.9%

Carbs: 46.3%