Shrimp Thai 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 of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Season shrimp with salt and pepper, to taste.

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

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

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

Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.

Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

Stir in rice, shrimp, lime juice and cilantro.

Serve immediately.

Nutrition Information:

Nutrition Facts (per serving):

Frequently Asked Questions:

Can I use a different type of rice in this recipe?

Yes, you can substitute basmati rice with jasmine rice or any other rice variety of your choice.

Adjust the cooking time according to the package instructions for the specific rice you use.

Is there a substitute for red curry paste if I can’t find it?

If you don’t have red curry paste, you can use Thai curry powder or a mixture of ground red chili pepper, coriander, cumin, and turmeric.

Adjust the quantity to your spice preference.

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Make sure to thaw them before cooking, and you may need to adjust the cooking time slightly.

Look for pre-peeled and deveined shrimp for convenience.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator.

Reheat on the stovetop or in the microwave, adding a little extra broth or water if needed to reach your desired consistency.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance, excluding the rice.

Store the soup and rice separately.

When ready to serve, reheat the soup on the stove and cook the rice according to package instructions.

Combine just before serving to maintain the rice’s texture.

Can I use light coconut milk instead of full-fat coconut milk to reduce the calorie content?

Yes, you can use light coconut milk for a lower-calorie option.

Keep in mind that it may result in a slightly less creamy texture, but it will still add a delicious coconut flavor to the soup.

Can I use pre-cooked shrimp instead of cooking them with the vegetables?

Certainly! If you prefer, you can use pre-cooked shrimp and add them towards the end of the cooking process, just to heat them through.

This can save time and ensure the shrimp doesn’t overcook.

How do I adjust the spice level in the soup?

To control the spice level, you can adjust the amount of red curry paste.

Start with a smaller amount and taste as you go, adding more if desired.

You can also control the heat by adjusting the amount of freshly ground black pepper.

Can I use homemade vegetable stock instead of store-bought?

Absolutely! Homemade vegetable stock can add a rich flavor to the soup.

If using store-bought stock, choose a low-sodium option to have better control over the salt content in the recipe.

Can I make this soup ahead of time for a party?

Yes, you can prepare the soup in advance, excluding the rice.

Reheat the soup on the stove before serving, and cook the rice just before serving to maintain its texture.

This allows you to enjoy a fresh and flavorful soup for your party.