Coconut Shrimp Soup
Step 1: Melt the butter in a large pot over medium heat.
Step 2: Add the shrimp and season lightly with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until the shrimp are just pink. Transfer the shrimp to a plate and set aside.
Step 3: Add the garlic, onion, and red bell pepper to the same pot. Cook, stirring occasionally, for 3 to 4 minutes, or until tender.
Step 4: Stir in the grated ginger and cook for about 1 minute, until fragrant.
Step 5: Whisk in the red curry paste until well combined, about 1 minute.
Step 6: Add the coconut milk and vegetable stock. Stir constantly and bring the soup to a boil.
Step 7: Reduce the heat and simmer for 8 to 10 minutes, or until the soup has thickened slightly.
Step 8: Stir in the cooked shrimp, jasmine rice, lime juice, and chopped cilantro.
Step 9: Heat until the shrimp and rice are warmed through. Ladle into bowls and serve immediately.
Directions
Step 1: Melt the butter in a large pot over medium heat.
Step 2: Add the shrimp and season lightly with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until the shrimp are just pink. Transfer the shrimp to a plate and set aside.
Step 3: Add the garlic, onion, and red bell pepper to the same pot. Cook, stirring occasionally, for 3 to 4 minutes, or until tender.
Step 4: Stir in the grated ginger and cook for about 1 minute, until fragrant.
Step 5: Whisk in the red curry paste until well combined, about 1 minute.
Step 6: Add the coconut milk and vegetable stock. Stir constantly and bring the soup to a boil.
Step 7: Reduce the heat and simmer for 8 to 10 minutes, or until the soup has thickened slightly.
Step 8: Stir in the cooked shrimp, jasmine rice, lime juice, and chopped cilantro.
Step 9: Heat until the shrimp and rice are warmed through. Ladle into bowls and serve immediately.
