Easy Thai Shrimp Soup

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 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Direction

  1. 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.
  2. 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.
  3. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  4. Stir in rice, shrimp, lime juice and cilantro.
  5. Serve immediately.

Source: damndelicious.net

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