Easy Thai Shrimp Soup (Print Version)

# Ingredients:

→ Base

01 - 1 cup basmati rice
02 - 1 pound medium shrimp, peeled and deveined
03 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

04 - 1 onion, diced
05 - 1 red bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger

→ Liquids & Seasonings

08 - 2 tablespoons red curry paste
09 - 1 (13.5-ounce) can coconut milk
10 - 3 cups vegetable stock
11 - 2 tablespoons lime juice
12 - Kosher salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh cilantro

# Instructions:

01 - Cook basmati rice according to package instructions in 1½ cups water; set aside
02 - Season shrimp with salt and pepper. Melt butter in Dutch oven and cook shrimp until pink, 2-3 minutes. Remove and set aside
03 - In same pot, cook onion and bell pepper until tender, 3-4 minutes
04 - Stir in curry paste, garlic, and ginger and cook until fragrant, about 2 minutes
05 - Add coconut milk and stock, season with salt and pepper. Bring to boil, reduce heat and simmer until slightly thickened, 8-10 minutes
06 - Stir in rice, shrimp, lime juice, and cilantro. Serve immediately

# Notes:

01 - Healthier and more flavorful than takeout
02 - Ready in just 30 minutes

Back