Thai Curry Shrimp Soup

​WHAT’S IN IT?

• 1 boil in a bag basmati rice
• 2 tablespoons unsalted butter
• 1 ½ teaspoon extra virgin olive oil
• 1 pound medium shrimp, peeled, deveined and tails removed
• 2 cloves garlic, minced
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 slices of fresh ginger, diced
• 2 tablespoon red curry paste
• 1 (12-ounce) can unsweetened coconut milk
• 3 cups organic vegetable stock
• Juice of 1 lime
• 1 tablespoon green onion, sliced thin
• 2 tablespoons chopped fresh cilantro leaves
• Kosher salt and ground black pepper, to taste

 
HOW TO MAKE IT:
In a small pot cook rice according to package instructions; set aside.
 
Melt butter in a large stockpot over medium heat. Add shrimp, salt and pepper. Cook, stirring occasionally, until pink.  Remove from heat  and set aside.
 
In a skillet add olive oil, garlic, ginger, onion and bell pepper stir and cook on medium heat until tender.  
 
Toss sautéed vegetables in the large stockpot with shrimp.  Over medium heat, stir in curry paste until well combined.  Gradually stir in coconut milk, vegetable stock, rice,  lime juice, cilantro and green onions.   Stir until all ingredients are blended.   Bring to a slight boil; reduce heat and simmer.