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Thai Shrimp Soup


  • 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)


  1. In a large saucepan, add 1.5 cups water and cook rice according to package instructions; set aside.
  2. 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.
  3. 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.
  4. Whisk in curry paste. Gradually whisk in coconut milk and vegetable, about 1-2 minutes.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice, cilantro and Sriracha (if desired).
  7. Serve immediately.
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