Best 5 Thai Shrimp And Rice Soup Recipes

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Thai shrimp and rice soup, also known as Tom Kha Gai, is an aromatic and flavorful dish that combines the bold flavors of Southeast Asia with the comforting warmth of a classic soup. This delicious and easy-to-make soup is a perfect blend of spicy, sour, and sweet flavors, with tender shrimp, fragrant lemongrass, and a creamy coconut milk broth. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, this Thai shrimp and rice soup is sure to impress.

Here are our top 5 tried and tested recipes!

THAI SHRIMP AND RICE



Thai Shrimp and Rice image

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 18

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked converted rice
1 large carrot, shredded
1 medium onion, chopped
1/2 cup each chopped green and sweet red pepper
1/2 cup water
1/2 cup coconut milk
1/3 cup lime juice
1/4 cup sweetened shredded coconut
1/4 cup each raisins and golden raisins
8 garlic cloves, minced
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1 teaspoon each ground coriander and cumin
1/2 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1/2 cup fresh snow peas, cut into thin strips

Steps:

  • In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.

THAI-STYLE CHICKEN AND RICE SOUP



Thai-Style Chicken and Rice Soup image

Categories     Soup/Stew     Chicken     Ginger     Poultry     Rice     Coconut     Curry     Winter     Cilantro     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 15

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
  • Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.
  • *Available at Asian markets, some specialty foods shops, and some supermarkets.

THAI SHRIMP & RICE SOUP



Thai Shrimp & Rice Soup image

This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*

Provided by LifeIsGood

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups chicken broth, low-sodium
1 -2 teaspoon sriracha sauce (chile-garlic sauce)
1 celery rib, thinly sliced on an angle
1 medium carrot, peeled, quartered lengthwise and thinly sliced
4 inches piece lemongrass, thinly sliced (see note in description)
2 tablespoons fish sauce
2 teaspoons sugar
1 lb medium shrimp, raw, without tails, peeled and deveined
2 cups cooked rice, preferably jasmine
1 freshly squeezed lemon, juice of (3 to 4 T.)
1/2 cup fresh cilantro leaves, coarsely chopped

Steps:

  • *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
  • Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
  • Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
  • Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
  • Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
  • Ladle the soup into warm bowls and enjoy!

THAI SHRIMP AND RICE SOUP



Thai Shrimp and Rice Soup image

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

Provided by chia2160

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
  • Simmer until ginger is softened, about 15 minutes.
  • Strain in a sieve lined with paper towels, and discard solids.
  • Return to stockpot.
  • Add rice, simmer uncovered 15 minutes.
  • Add shrimp and cook through until it turns pink, 3-4 minutes.
  • Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
  • Remove from heat, stir in lime juice.
  • Garnish with lime wedges and extra basil or cilantro.

THAI SHRIMP SOUP



Thai Shrimp Soup image

This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish sauce or soy sauce
1 tablespoon red curry paste
1 lemongrass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (13.66 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, julienned
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon curry powder

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.

Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Use fresh ingredients: Fresh shrimp, vegetables, and herbs will give your soup the best flavor.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
  • Use a good quality fish sauce: Fish sauce is a key ingredient in Thai cuisine and it adds a delicious umami flavor to the soup.
  • Don't be afraid to adjust the flavors: This recipe is a good starting point, but you can adjust the flavors to your liking. For example, you can add more chili peppers if you like it spicy.
  • Serve with rice or noodles: This soup is typically served with rice or noodles, so that people can soak up the delicious broth.

Conclusion:

This Thai shrimp and rice soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a new and exciting soup to try, give this one a try. You won't be disappointed!

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