It’s Getting Hot in Here: Thai Soup and Curried Rice – New York Minute Magazine
To Top

It’s Getting Hot in Here: Thai Soup and Curried Rice

Hey badass! Want to stay in the loop? Sign up for free weekly updates
Post saved!

This week at NYMM spices are taking center stage. Powdered curry and thyme turn plain white rice into a delicious side dish. Ginger and lemongrass add spice and a warm tang to a light but creamy broth. If you haven’t tried Thai food or are scared of curry, take the plunge and try these two recipes. You won’t be disappointed!

Thai Shrimp Coconut Soup and Curried Rice

Serves 4


Thai Shrimp Coconut Soup

  • 1 pound of raw shrimp, peeled and deveined
  • 4 in piece of ginger, peeled and cut in half
  • ¼ cup of cilantro, roughly chopped
  • 5 in piece of lemongrass
  • 6 cups chicken broth
  • 1 ½ cups of coconut milk
  • 2 tablespoons of Thai fish sauce (or soy sauce)
  • 2 cups of sliced baby portabella mushrooms
  • 2-3 tablespoons of Thai chili paste (I let everyone put this in their own bowl)
  • 1-2 teaspoons of salt

Curried Rice

  • 1 cup of white rice
  • 2 cups of water
  • ¼ cup of chopped white onion
  • 2 tablespoons of curry powder
  • 2 tablespoons of chopped thyme
  • 2 tablespoons of coconut oil
  • 2 teaspoons salt, to taste



  1. Heat the broth in a large pot over medium heat. Add ginger and lemongrass and allow broth to cook for 15-20 minutes, or until the flavor and aroma of both are noticeable.
  2. Remove the ginger and lemongrass and discard.
  3. Add sliced mushrooms and cook for 5-7 minutes, or until softened.
  4. rice, foodAdd shrimp and cilantro to the pot. Cook for no longer than 2-3 minutes (unless shrimp are very large, then an additional 2 minutes should do).
  5. Immediately turn off the heat. The shrimp will continue to cook in the broth. If you are using small shrimp, sometimes 1-2 minutes is even enough! If the shrimp turn pink and begins to curl slightly then they’re done. You don’t want them getting rubbery!
  6. Add fish sauce, coconut milk, salt (to taste), and chili paste if desired.
  7. Serve immediately and enjoy!


  1. Add coconut oil to a medium-sized pot and melt over medium-high heat.
  2. Add chopped onion and cook for 5-7 minutes, or till slightly browned.
  3. Add rice to the pot and cook for 7-8 minutes to give the rice a toasty flavor.
  4. Add water, thyme, curry powder and salt.
  5. Bring to a boil, cover with a lid and reduce heat to the lowest it can go. Cook for 20 minutes and don’t take the lid off while you wait!
  6. Fluff rice with a fork and enjoy!

Photos by Josh Guirguis

Sign Up For Our Newsletter

(Visited 74 times, 1 visits today)


Leave a Reply

Your email address will not be published. Required fields are marked *

More in Be Healthy

  • Why You Shouldn’t Fear Getting a Pap Smear

    People skip out on important things related to their health every year: their annual doctor’s visits, their blood draws to check...

    Serena WongJanuary 29, 2018
  • Be healthy! (Visited 2 times, 1 visits today)

    claire martinJanuary 25, 2018
  • Women Can Fight Back! Free Self Defense Classes Offered to Women

    It’s no secret that assault is an ongoing problem that all women have to deal with – and a terrifying one...

    Jared GrossmanJanuary 24, 2018
  • What Happens After Breast Cancer?

    When people hear about the Big “C,” they think about treatments and the medical breakdown of the diagnosis. But in the...

    Jackie TrujilloJanuary 11, 2018
  • Best Healthy Nutella-Alternative You’ll Ever Eat

    Note: This article was written by our editor-in-chief, Sarah Rizkalla. If you would like more of these recipes as she journeys...

    Sarah RizkallaDecember 20, 2017
  • Lemon Chicken Pasta with Browned Garlic-Butter Sauce

     This week at NYMM, we’re cooking up a tangy lemon chicken pasta with a browned garlic sauce that easily passes as...

    Josh GuirguisDecember 15, 2017
  • Easy Pan-Fried Mediterranean Flatbread Pizzas

    Walking along the streets of Milan is tempting. Not moreso, say, than New York, where the streets are also lined with...

    Josh GuirguisDecember 8, 2017
  • Make-Ahead Thanksgiving Recipes

    Making food in advance is awesome, as long as you’re making something that can be easily reheated – or better yet,...

    Josh GuirguisNovember 21, 2017
  • Tender Pancetta Meatballs

    Ever try a meatball so tender it made you stop just to take in the flavor? For me, this happened when...

    Josh GuirguisNovember 10, 2017
  • Apps for Women by Women

    Women in the tech world are doing some pretty amazing things. From apps that can help you delay a text to...

    Catherine HorneOctober 31, 2017
  • Heal Your Body with These Apps

    Thomas Jefferson once said, “Our greatest happiness does not depend on the condition of life in which chance has placed us, but...

    Catherine HorneOctober 10, 2017
  • Lemon and Garlic Shrimp Scampi

    This week at NYMM we’re eating some classic shrimp scampi. For such a classic dish, it’s surprisingly easy to make. You...

    Josh GuirguisOctober 6, 2017
  • Vegetarian Tacos with Avocado Cream

    This week at NYMM we’re changing up our tacos. We’re ditching meat and rice, but keeping it meaty and starchy with...

    Josh GuirguisSeptember 29, 2017
  • Smoothies for the Fall Season

    A smoothie can be great for a morning pick-me-up, after a workout, or just in general. As fall approaches, why not...

    Diba BijariSeptember 28, 2017
  • Apps to Reward You for Exercising

    Sometimes, it can be very difficult to get yourself motivated to exercise, even if you keep telling yourself that you need...

    Catherine HorneSeptember 26, 2017

Copyright © 2016 New York Minute Magazine