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Best Thai shrimp soup
Best Thai shrimp soup

Best Thai shrimp soup
Best Thai Shrimp Soup: A Fragrant Bowl of Southeast Asian Comfort
Best Thai shrimp soup
Source
Ingredients:
1
Servings
  • 240
    ml
     uncooked basmati rice
  • 2
    tbsp
     unsalted butter
  • 1
    lb
     medium shrimp, peeled and shelled
  • 1
    item
     kosher salt and freshly ground black pepper to taste
  • 2
    clove
     garlic, minced
  • 1
    item
     onion, chopped
  • 1
    item
     red bell pepper, chopped
  • 1
    tbsp
     freshly grated ginger
  • 2
    tbsp
     red curry paste
  • 1
    item
     (12 ounce) can unsweetened coconut milk
  • 720
    ml
     vegetable broth
  • 1
    item
     juice of 1 lime
  • 2
    tbsp
     chopped fresh coriander leaves
Best Thai shrimp soup
Instructions:
  1. In a large pot with 1 1/2 cups water, cook the rice according to the package directions; set aside
  2. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add shrimp, salt and pepper to taste. Cook for about 2-3 minutes until golden brown, stirring occasionally; set aside
  3. Add the garlic, onion, and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir the ginger for about 1 minute until fragrant.
  4. Beat the curry paste until well blended, about 1 minute. Gradually whisk in the coconut milk and vegetable broth and cook, stirring constantly, for about 1-2 minutes, until blended.
  5. boil; Reduce heat and simmer for about 8-10 minutes, until slightly darkened.
  6. Stir in rice, shrimp, lemon juice and coriander.
  7. Serve now.
  • 240
    ml
     uncooked basmati rice
  • 2
    tbsp
     unsalted butter
  • 1
    lb
     medium shrimp, peeled and shelled
  • 1
    item
     kosher salt and freshly ground black pepper to taste
  • 2
    clove
     garlic, minced
  • 1
    item
     onion, chopped
  • 1
    item
     red bell pepper, chopped
  • 1
    tbsp
     freshly grated ginger
  • 2
    tbsp
     red curry paste
  • 1
    item
     (12 ounce) can unsweetened coconut milk
  • 720
    ml
     vegetable broth
  • 1
    item
     juice of 1 lime
  • 2
    tbsp
     chopped fresh coriander leaves
1
Servings
0

In a large pot with 1 1/2 cups water, cook the rice according to the package directions; set aside

Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add shrimp, salt and pepper to taste. Cook for about 2-3 minutes until golden brown, stirring occasionally; set aside

Add the garlic, onion, and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir the ginger for about 1 minute until fragrant.

Beat the curry paste until well blended, about 1 minute. Gradually whisk in the coconut milk and vegetable broth and cook, stirring constantly, for about 1-2 minutes, until blended.

boil; Reduce heat and simmer for about 8-10 minutes, until slightly darkened.

Stir in rice, shrimp, lemon juice and coriander.

Serve now.

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