Easy Thai Shrimp Soup

• Gluten free

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 Lime, Juice of
  • 1 Onion
  • 1 Red bell pepper

• Canned Goods

  • 2 (12-ounce cans Coconut milk, unsweetened
  • 2 tbsp Red curry paste
  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 2 tbsp Butter, unsalted

Found on damndelicious.net

Description

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
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. 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. 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. 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. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.