Easy Thai Shrimp Soup
So much healthier and homemade taste doesn't compare to take-out. Pretty easy, too!
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | uncooked basmati rice |
| 2 tablespoons | unsalted butter |
| 1 pound | medium shrimp, peeled and deveined |
| kosher salt and freshly ground black pepper, to taste | |
| 2 cloves | garlic, minced |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 1 tablespoon | freshly grated ginger |
| 2 tablespoons | red curry paste |
| 2 (12-ounce) cans | unsweetened coconut milk |
| 4 cups | vegetable stock |
| juice of 1 lime | |
| 2 tablespoons | chopped fresh cilantro leaves |
Directions:
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
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.
Source: damndelicious.net
