My family LOVES Thai food so much! But when we go to a Thai restaurant I can’t eat their soup… it just doesn’t appeal to me. My husband on the other hand? Forget about it! He could eat the entire stock if he had the chance!
I found this Easy Thai Shrimp Soup recipe that just sounds WONDERFUL! And best of all, there isn’t anything in the soup that I wouldn’t eat; garlic, onions, peppers, red curry paste, coconut milk and vegetable stock. But it’s made into a delicious orange colored soup that is out-of-this-world.
Here’s what you need:
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 tablespoon red curry paste
2 (12-ounce) cans unsweetened coconut milk
4 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
After the red curry paste is well combined you then whisk in coconut milk and vegetable stock; cook, whisking CONSTANTLY until incorporated…boil…reduce heat…simmer 10 minutes. When that’s done you add the shrimp, lime juice and cilantro…then serve immediately!
I would like to thank Chungah from Damn Delicious for this exotic, yet delicious soup. This is the perfect compliment for pretty much any meal. There’s so much to love about this soup! Be sure to head on over to Damn Delicious now for the full instructions. Enjoy!