Easy Thai Shrimp Soup

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Butter

  Unsalted

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  18 oz or 510g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 74g

• Ginger root

  Raw

  1 tbsp or 6g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 cup or 680g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Prepare rice as per package directions; 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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