Thursday, September 21, 2017

EASY THAI SHRIMP SOUP

This is really good and really easy.  I used lite coconut milk and would probably go with the creamier full fat version next time but it was still really good! 

EASY THAI SHRIMP SOUP

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

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 or 1/4 tsp ground ginger
  • 2 tablespoon red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups chicken stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:


  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice and cilantro.
  7. Serve immediately.


Recipe altered slightly from http://damndelicious.net/2015/02/18/easy-thai-shrimp-soup/


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