Easy Thai Shrimp Soup

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Butter

  Unsalted

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• 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

  1 medium or 119g

• Ginger root

  Raw

  1 tbsp or 6g

• Curry paste

  2 tbsp or 30g

• Coconut milk

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

  2 cup or 452g

• 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. Cook the rice according to package instructions.
2. In a large stockpot or Dutch oven, melt the butter over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes. Remove and set aside.
3. Add the garlic, onion, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the ginger and cook until fragrant, about 1 minute.
4. Whisk in the curry paste until well combined, about 1 minute. Gradually whisk in the coconut milk and vegetable broth, cooking and whisking constantly until incorporated, about 1-2 minutes.
5. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in the cooked rice, shrimp, lime juice, and cilantro. Serve immediately.