Easy Thai Shrimp Soup
Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!
6 Servings
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min
Ingredients
1 cup basmati rice
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
2 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
3 cups vegetable stock
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves
Instructions
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Season shrimp with salt and pepper, to taste.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro.
Serve immediately.