Thai Shrimp Curry and Coconut Soup
This is a great warm soup on a cold and rainy day. This is a soup bursting with color and flavors.
Ingredients
- 1 cup uncooked jasmati rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp peeled and deveined
- Gops to taste
- 3 cloves garlic minced
- 1 onion diced
- 1 carrot peeled and diced
- 2 ribs of celery sliced
- 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
Instructions
- 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 garlic, onion, carrots, celery and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Add in vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- In another frying pan, heat up some butter over medium high heat.
- Add shrimp and Gops to taste.
- Cook, stirring occasionally, until pink, about 2-3 minutes each side; set aside.
- In a mixing bowl add the coconut milk, and whisk in curry paste until well combined, set aside.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in rice, shrimp, lime juice and cilantro.
