Easy Thai Shrimp Soup
1 cup of cooked basmati rice
2 tablespoons of butter
1/2 kg of medium sized shrimp, peeled and cleaned
Salt and pepper to taste
2 cloves minced garlic
1 onion chopped
1 red pepper cut into cubes
1 tablespoon of grated ginger
2 tablespoons red curry paste
1 can of unsweetened coconut milk
3 cups of vegetable broth
Juice of 1 lemon
2 tablespoons chopped fresh coriander leaves
How to prepare
Melt butter in a large skillet over medium heat. Stir in the shrimps with salt and pepper. Stir for 3 minutes, until tender. Set aside.
In the same pan, put garlic, onion and capsicum, stirring for 3 minutes. Add ginger and stir for an additional minute.
Add the curry paste, then the coconut milk and vegetable stock. When the mixture boils, reduce the heat and leave for 10 minutes.
Add the rice, the shrimps, lime juice and cilantro. Serve hot.