I had a craving for a Thai flavored soup, and was right to visit the Damn Delicious website to find a good one. Chungah Rhee came from a traditional Korean household and knew she was destined to be a lawyer, doctor or dentist. Wrong! She has immersed herself in the food world creating recipes and cookbooks, and her beautiful website is filled with gorgeous photos and delicious do-able recipes.
I made this for some curry loving friends who all enjoyed it. The two tablespoons of red curry paste makes for a mildly flavored soup; you could either add more or serve with siracha sauce or stir in some chili crisp like we did. I think you could use noodles instead of rice which would be better for the leftovers as the rice absorbs too much liquid overnight. Or you could just eat it all!.
1 cup uncooked basmati rice
2 Tbs. unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 Tbs. freshly grated ginger
2 Tbs. red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 Tbs. chopped fresh cilantro leaves
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
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.
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.
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.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro. Serve immediately. 6 servings.
Note: Half an onion would be plenty. And maybe increase the garlic and ginger. One packet of frozen jasmine rice from Trader Joes heats perfectly in 3 minutes in the microwave. You could make the soup ahead, but add the shrimp, rice, lime juice and cilantro just before serving.
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