Easy Thai Shrimp Soup

Skip to take home and try to make this at home – this is amazingly easy and more delicious and healthy x 10000!

I am a sucker for take-away Thailand, especially for Red Curry and coconut soup. I order it on a weekly basis! But order a take-away is often has gotten a bit pricey so homemade soup Coconut Curry comes in very handy. And it felt a million times better too.

I am a sucker for take-away Thailand, especially for Red Curry and coconut soup. I order it on a weekly basis! But order a take-away is often has gotten a bit pricey so homemade soup Coconut Curry comes in very handy. And it felt a million times better too.

Ingredients:

• 1 cup cooked 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 red onion, diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons red curry paste
• 1 (12 ounce) can unsweetened coconut milk
• 1 red bell pepper, diced
• 1 tablespoon grated fresh ginger
• 3 cups vegetable stock

Direction:

1. In a large saucepan 1 1/2 cup water, Cook rice according to package directions; set aside.
2. Melt the butter in a large pan or oven Netherlands over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add the garlic, onion and bell pepper to the pot. Cook, stirring occasionally, until soft, approximately 3-4 minutes. Stir in the ginger until fragrant, about 1 minute.
4. Whisk in the curry paste until well mixed, about 1 minute. Gradually whisk in the coconut milk and vegetable stock, and Cook, stirring constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; Reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in the rice, shrimp, lime juice and cilantro.
7. Serve immediately.

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