thai shrimp soup!

corey and i adore thai & vietnamese food! one of our favorite spots is little siagon in downtown orlando. we have been going there for years! and they know us by name. one of our favorite things to order is the #2 with a #47 which is a summer roll served with a peanut sauce and a seafood soup. we love the food because it is much healthier , cheap and light but very fulling. so when i saw this recipe for this shrimp soup i had no choice but to give it a try and it is soooooooooo delicious! and cooks up in minutes! 30 to be exact ;)

• 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
• fresh cilantro

• 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.