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INGREDIENTS:
- 1 cup uncooked basmati rice
- 2 tablespoons butter
- 1 pound medium shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup sliced mushrooms
- 2 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- Juice of 1 juicy lime
- 3-4 tablespoons chopped fresh cilantro leaves
- Sriracha (if desired for extra spice)
DIRECTIONS:
- In a large saucepan, add 1.5 cups water and cook rice according to package instructions; set aside.
- In a large stockpot, melt butter over medium high heat. Add shrimp, salt and pepper, to taste. Cook until pink, about 2-3 minutes; set aside.
- In stockpot, add garlic, onion, bell pepper and mushrooms to the stockpot. Cook for about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste. Gradually whisk in coconut milk and vegetable, 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, cilantro and Sriracha (if desired).
- Serve immediately.
Tags: Dairy Free Recipes, Gluten Free Recipes, Soup Recipes
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