Easy Thai Shrimp Soup

Ingredients

• 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 (12-ounce) can unsweetened coconut milk
• 3 cups vegetable stock
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• In a large saucepan, cook rice according to package instructions with 1 1/2 cups water. Set aside.
• Season shrimp with salt and pepper. In a large stockpot or Dutch oven, melt butter over medium-high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes. Set aside.
• Add diced onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste, minced garlic, and grated ginger until fragrant, about 2 minutes.
• Pour in coconut milk and vegetable stock. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until slightly thickened, about 8-10 minutes.
• Stir in cooked rice, shrimp, lime juice, and chopped cilantro lea ves. Serve hot.