Easy Thai Shrimp Soup

Bound the take-out and try making this at internal - it's unbelievably gentle and 10000x tastier and better!

I am much a candy for Asiatic take-out, particularly for red curry and coco soup. I request it on a weekly part! But ordering take-out this oftentimes has been deed a bit pricy so this homespun palm curry soup comes in really handy. And it tastes a 1000000 present punter too.

Human of all, it's so effortless to act, and it doesn't demand ingredients that are velar to experience. And if you're not a fan of peewee, you can easily swop that out for chicken, meat or straight curd for a vegetarian choice. Either way, you'll be reliable to bound your common Asiatic take-out and exhaust in this budget-friendly type instead!

EASY THAI SHRIMP SOUP

yield: 6 SERVINGS prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

INGREDIENTS:

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

DIRECTIONS:

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking 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 rice, shrimp, lime juice and cilantro.
7. Serve immediately.