Monday, January 30, 2017

Thai Shrimp Soup

This is on the menu for tonight, and I'm looking forward to it. Here's the original recipe, but I'm going to cut everything in half and omit the cilantro. I'm also going to substitute an orange bell pepper for the red one since that's what I have on hand, use salted butter for the same reason and chicken broth instead of vegetable stock. Is that enough changes to make it my own recipe? If this is posted with the picture later, that means we liked it! (We did like it, and will definitely have it again. Yummy!)



Easy Thai Shrimp Soup 

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
  • 2 tablespoons red curry paste
  • 2 (12-ounce) cans unsweetened coconut milk
  • 4 cups vegetable 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.

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