Thai Coconut Shrimp Soup
by Michelle Fierek
Thai red curry paste is the secret to this tasty and pretty, salmon-colored soup. It is sold in a 4-ounce jar in the Asian food section of your local supermarket. Full of flavor, it adds spicy notes from red chili pepper and a bright citrus kick from lemongrass. Blended with creamy coconut milk and plump pink shrimp, this soup is irresistible! I love it with rice, but rice noodles would also be a fun alternative.
1 cup cooked basmati rice
2 tablespoons butter
1 pound shrimp, peeled and deveined
Salt and pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
1 (12-ounce) can coconut milk
3 cups vegetable stock
Juice of one lime
2 tablespoons fresh cilantro, chopped
1) Cook rice according to package directions (leftover rice will work too).
2) Melt butter in a large soup pot over medium high heat, add shrimp, salt, and pepper to taste. Cook, stirring occasionally until pink, about 2 minutes. Remove with a slotted spoon to a bowl and set aside.
3) Add garlic, onion, and bell pepper to the same pot. Cook and stir until tender, about 3-4 minutes. Stir in ginger and cook until fragrant, about 1 minute.
4) Whisk in red curry paste until combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock until incorporated, 1-2 minutes.
5) Bring to a boil. Reduce heat and simmer until slightly thickened, about 8-10 minutes.
6) Stir in cooked rice, shrimp, lime juice, and cilantro. Serve!