THAI COCONUT SHRIMP SOUP
This Thai coconut shrimp soup is bursting with wonderful flavors and prepares so fast! You will love this soup!
INGREDIENTS:
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 pound of medium shrimp, peeled and deveined
- 1 onion, diced
- 3 cups of vegetable broth
- Kosher salt and freshly ground black pepper, to taste
- 1 cup uncooked basmati rice
- 2 tablespoons unsalted butter
- 2 tablespoons of red curry paste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon of freshly grated ginger
- 1 can (12 ounces) unsweetened coconut milk
- Juice of 1 lime
DIRECTIONS:
First, in a large pot of 1 1/2 cups water, cook rice according to package directions; put aside.
Then, melt butter in a large stockpot or casserole dish over medium-high heat. Add the shrimp, salt and pepper to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; put aside.
Add the garlic, onion and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk curry paste until well combined, about 1 minute. Gradually stir in coconut milk and vegetable broth and cook, whisking constantly, until incorporated, about 1 to 2 minutes.
Bring to a boil; reduce heat and simmer until thickened slightly, about 8 to 10 minutes.
Stir in the rice, shrimp, lime juice and cilantro.
Happy Cooking Time.
