Easy Thai Shrimp Soup

Ingredients:

1 cup of basmati rice

1 pound medium shrimp, peeled and deveiled

Kosher salt and freshly ground black pepper, to taste

2 tablespoons of unsalted butter

1 diced onion

1 red pepper diced

2 tablespoons of red curry paste

3 minced garlic dogs

1 tablespoon of freshly grated ginger

1 (12 ounce) can unsweetened coconut milk

3 cups vegetable stock

2 scoops of freshly squeezed lemon juice

2 tablespoons of freshly chopped coriander leaves

Instructions:

In a large skillet of 1/2 cup water, cook the rice according to the instructions on the package; set aside.

Seasonal shrimp with salt and pepper, to taste.

Melt butter in a large pot or Dutch oven over medium-high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add onion and pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.

Mix in red curry paste, garlic and ginger until fragrant, about 2 minutes.

Mix in coconut milk and vegetables; season with salt and pepper to taste. Bring to boil; reduce heat and boil until slightly thick, about 8-10 minutes.

Stir in rice, shrimp, lemon juice and cilantro

Get served right away

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use jasmine rice instead of basmati rice?

Absolutely! Jasmine rice can be used as a substitute for basmati rice in this recipe.

Both types of rice have a similar texture and flavor profile, so feel free to use whichever you prefer or have on hand.

Is it okay to use frozen shrimp instead of fresh ones?

Yes, frozen shrimp can be used as a convenient alternative to fresh shrimp.

Just make sure to thaw them properly before cooking, either by placing them in the refrigerator overnight or running them under cold water.

Can I omit the red pepper from the recipe?

Certainly! If you prefer a milder flavor or don’t have red pepper on hand, you can omit it from the recipe without compromising the overall taste.

You can also substitute it with other vegetables like bell peppers or carrots if desired.

Is there a substitute for unsweetened coconut milk?

If you don’t have unsweetened coconut milk, you can use regular coconut milk or coconut cream.

However, keep in mind that sweetened varieties may alter the flavor profile of the soup slightly, so adjust the seasoning accordingly.

Can I prepare this soup in advance and reheat it later?

Yes, you can make this soup ahead of time and reheat it when ready to serve.

Store the cooled soup in an airtight container in the refrigerator for up to 2-3 days.

When reheating, gently warm it on the stovetop over low to medium heat until heated through, stirring occasionally.