Ingredients
- Optional Substitutions:
Instructions
- Cook the Rice: In a large saucepan, bring 1 1/2 cups of water to a boil. Add the basmati rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is fully cooked. Set aside.
- Prepare the Shrimp: Season the shrimp with kosher salt and freshly ground black pepper to taste. Melt the unsalted butter in a large stockpot or Dutch oven over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn pink, about 2-3 minutes. Once cooked, set the shrimp aside.
- Sauté the Vegetables: In the same pot, add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3-4 minutes.
- Add the Aromatics: Stir in the red curry paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes until the mixture becomes fragrant, making sure not to burn the garlic.
- Combine the Broth and Coconut Milk: Pour in the unsweetened coconut milk and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until slightly thickened, about 8-10 minutes.
- Incorporate the Shrimp and Rice: Stir in the cooked rice, shrimp, freshly squeezed lime juice, and chopped fresh cilantro. Mix everything well to ensure the flavors meld together.
- Serve: Serve the soup immediately, garnished with additional cilantro and lime wedges if desired.
Notes
Timing is Key: Cook the shrimp just until they turn pink to avoid a rubbery texture.nAromatics Matter: Don’t skip the garlic and ginger as they are essential for building depth in the soup’s flavor profile.nRice Cooking Tip: Rinse the basmati rice under cold water before cooking to remove excess starch and prevent it from becoming sticky.