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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