Easy Shrimp Soup

6 servings

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

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 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.
  

Enjoy it!