Thai Shrimp Soup
We declare this meal healthy and tasty! It is unbelievable though but we added the rice straight into the soup. This is a perfect Thai bowl and every spoon is indeed promising. We challenge you to skip the take-out version and make this at home.
REQUIREMENTS
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450 g fresh shrimps
1 pc onion
1 pc lime
2 pcs garlic
1 tbsp ginger
2 tbsp butter
1 cup basmati rice
1 pc lime
1 can coconut milk
1 tsp salt
1 pc pepper
1 tsp black pepper
2 tbsp curry powder
What you do
Firstly, cook the rice according to instruction and set aside.
Melt the butter in a small stockpot over medium-high heat. Add the shrimp (peeled and deveined) then add the salt and pepper to taste.
Cook, stirring occasionally for about 2-3 minutes or until pink. Remove the shrimps and set them aside. Then add the onion (diced), red bell pepper (diced) and garlic (minced) to the stockpot and cook until tender for about 3-4 minutes.
Stir in the ginger until fragrant for about a minute. Add the curry powder and stir to combine. Gradually whisk in the coconut milk and 3 cups of vegetable stock. Stir well for about 1-2 mintes and cook.
Bring to boil then reduce the heat and allow to simmer until 8-10 minutes or slightly thickened.
Stir in the rice, shrimps and squeeze in the lime juice. Add cilantro (optional) and stir.
Serve hot!
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