Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.


Recipe Summary

25 mins
25 mins
50 mins
6 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.

  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.

  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.

  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.

  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.

  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

Nutrition Facts per serving:

Calories 229; Fat 10g (15%); sat 4g (18%); Protein 9g; Carb 27g (9%); Fiber 2g (1%); Sugars 4g (added sugars 1g); Sodium 570mg (29%)


Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this exactly as written. Exceptional with several layers of flavor. My boyfriend who I didn't know is not a fan of Thai food even LOVED it. I was not able to puree because I forgot to bring my immersion blender to his house but we like the added texture. PS I'm a chef and usually pretty picky about 5-star reviews but this recipe knocked it out of the park! Read More
Rating: 5 stars
The multitude of ingredients yield some amazing flavor. I didn't bother pureeing the soup...rather I just used a food processor to chop the onion red pepper and garlic very fine before adding. I didn't use the pre-cooked rice either but added a little extra liquid and threw some dry rice in the pot while it simmered. It turned out perfect I will definitely do this one again. Great for a cold day with some warm crusty bread. Read More
Rating: 5 stars
This is a great recipe. I add a few more veggies and change them around. I use the lite coconut milk and change from chicken to shrimp. I add fish sauce and more chili paste. Read More
Rating: 5 stars
Very good. A keeper according to my husband. I used frozen cooked cocktail shrimp and put them in at the end. I did not put the shrimp or rice inthe blender. Read More
Rating: 5 stars
Made a half-batch omitting salt as I used leftover chicken soup rather than unsalted broth. Added fresh pineapple to leftovers the next day which added another dimension. Read More
Rating: 5 stars
Terrific recipe. I did leave out the cilantro because it tastes like soap to me. Have made this two times now. Family favorite. Read More
Rating: 5 stars
Great flavors and easy to adapt for more or less heat. I made the rice separately and the served the curry over it. Ate it as a meal makes 3 servings that way. Read More
Rating: 5 stars
I liked the flavor of this a lot but I used uncooked rice and forgot that a cup of uncooked rice makes 2 cups of cooked rice. After blending it was really thick I'll have to water it down some when I reheat it. So that would be my only tip: if you're adding uncooked rice cut the measurement in half. Read More
Rating: 3 stars
Depends on the red curry paste you use.. probably a 5 if you have your own! Read More