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Thai Curry And Shrimp Soup

Thai Curry And Shrimp Soup

  • Prep Time: 30 minutes, plus time to make the curry paste
  • Total Time: 1 hour
  • Yield: 4 to 6 servings


  • 1 1/2 pounds medium shrimp
  • 1 small yellow onion, quartered
  • 1/2 fresh lemon
  • 1 bay leaf
  • 6 cups water
  • Salt
  • 2 to 3 tablespoons Masamam Curry Paste
  • 2 tablespoons vegetable oil
  • 1 cup minced onions
  • 1 roasted red pepper, small diced
  • 1 tablespoon chopped garlic
  • 1 can unsweetened coconut milk
  • 1 bulb fresh lemongrass, bruised with a cleaver or meat mallet
  • Juice of one lime
  • 2 teaspoons palm sugar or light brown sugar
  • 3 scallions, thinly sliced, white and green parts reserved separately
  • 2 tablespoons chiffonade fresh Thai basil leaves
  • thinly sliced jalapenos, for garnishing, optional


  • Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with 1 tablespoon of the curry paste.

    In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt. Saute until softened, about 4 minutes. Add the garlic and saute for 2 minutes. Add the reserved shrimp stock, coconut milk, crushed lemongrass stalk, lime juice, palm sugar, and remaining curry paste. Bring the liquid to a boil. Reduce the heat to medium-low and simmer until fragrant, about 15 minutes. Taste and adjust the seasoning if necessary. Remove the lemongrass and discard. Stir in the shrimp and green onion tops. Remove from the heat and stir in the basil.  Ladle into serving bowls and serve, garnished with jalapeno slices if desired.

Recipe Details