RECIPE: damndelicious.net/2015/02/18/easy-thai-shrimp-soup/
Easy Thai Shrimp Soup - Skip the take-out and try making this at home - it’s unbelievably easy and 10000x tastier and healthier!
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 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Season shrimp with salt and pepper, to taste.
3. 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.
4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
6. Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
7. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
8. Stir in rice, shrimp, lime juice and cilantro.
9. Serve immediately.