Description
Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!
Ingredients
Scale
- 1 cup basmati rice
- 1 pound medium shrimp (peeled and deveined)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 1 onion (diced)
- 1 red bell pepper (diced)
- 2 tablespoons red curry paste
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 (13.5-ounce) can coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Step: In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Step: Season shrimp with salt and pepper, to taste.
- Step: Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Step: Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Step: Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
- Step: Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Step: Stir in rice, shrimp, lime juice and cilantro.
- Step: Serve immediately.
Notes
Leftovers taste even better. When reheating, stir in more stock as needed as the rice will continue to soak up the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 75 mg
Keywords: Thai shrimp soup, coconut milk soup, red curry, easy soup, one pot meal