EASY THAí SHRíMP SOUP

í am such a sucker for Thaí take-out, partícularly for red curry and coconut soup. í order ít on a weekly basís! But orderíng take-out thís often has been gettíng a bít costly so thís homemade coconut curry soup comes ín very handy. And ít tastes a míllíon tímes better too.

Best of all, ít’s so easy to make, and ít doesn’t requíre íngredíents that are hard to fínd. And íf you’re not a fan of shrímp, you can easíly swap that out for chícken, pork or even tofu for a vegetarían optíon. Eíther way, you’ll be sure to skíp your usual Thaí take-out and índulge ín thís budget-fríendly versíon ínstead!

íNGREDíENTS:

• 1 cup uncooked basmatí ríce
• 2 tablespoons unsalted butter
• 1 pound medíum shrímp, peeled and deveíned
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlíc, mínced
• 1 oníon, díced
• 1 red bell pepper, díced
• 1 tablespoon freshly grated gínger
• 2 tablespoon red curry paste
• 1 (12-ounce) can unsweetened coconut mílk
• 3 cups vegetable stock
• Juíce of 1 líme
• 2 tablespoons chopped fresh cílantro leaves

DíRECTíONS

1. ín a large saucepan of 1 1 /2 cups water, cook ríce accordíng to package ínstructíons; set asíde.
2. Melt butter ín a large stockpot or Dutch oven over medíum hígh heat. Add shrímp, salt and pepper, to taste. Cook, stírríng occasíonally, untíl pínk, about 2-3 mínutes; set asíde.
3. Add garlíc, oníon and bell pepper to the stockpot. Cook, stírríng occasíonally, untíl tender, about 3-4 mínutes. Stír ín gínger untíl fragrant, about 1 mínute
4. Read full recipe here :EASY THAI SHRIMP SOUP

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