Spicy Thai Shrimp Soup

• Gluten free

• Seafood

  • 1 lb Shrimp, fresh

• Produce

  • 2 Bell peppers
  • 2 cloves Garlic
  • 1 small cube Ginger
  • 2 Jalapeno peppers
  • 3 Leeks
  • 20 oz Tomatoes

• Canned Goods

  • 1 12-ounce can Coconut milk, light
  • 5 cups Vegetable stock

• Condiments

  • 1/2 tsp Fish sauce

• Pasta & Grains

  • 1 1/2 cups Basmati rice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tbsp Curry powder
  • 1 tsp Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thecrepesofwrath.com

Description

Ingredients

• 2-3 tablespoons olive oil
• 2 bell peppers, chopped
• 3 leeks, thinly sliced
• 2 jalapeño peppers, finely minced
• 2-3 cloves of garlic, finely minced
• 1 small cube of ginger, finely minced
• 5 cups vegetable stock
• 20 ounces crushed tomatoes
• 1 tablespoon curry powder
• 1 teaspoon kosher salt
• ½ teaspoon fish sauce
• ½ teaspoon red pepper flakes
• ¼ teaspoon cayenne pepper
• 1½ cups basmati rice
• 1 12-ounce can light coconut milk
• 1 pound fresh shrimp, peeled, deveined, tails removed, and cut in half

Directions

• Heat your olive oil in a large, heavy bottomed pot over medium heat. Add in your bell peppers and cook until slightly softened, about 3 minutes, then add in the leeks and cook for another 5 minutes. Add in the minced jalapeños, cook for 2 minutes, then add in the ginger and stir to combine, cooking for only 1 minute or so.
• Add in the stock, tomatoes, curry powder, salt, fish sauce, and spices, then add in the rice. Cover and simmer for 35-40 minutes, until the rice is tender, and be sure to stir every so often so the rice doesnt burn to the bottom.
• Stir in the coconut milk, then the shrimp. Stir to combine and simmer for 5 minutes, until the shrimp are pink and cooked through. Taste, adjust seasonings as necessary, and serve. This will keep well in an airtight container in the fridge for up to 3 days.