Shrimp Thai Soup

Ingredients :

• 1 cup basmati rice
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 (12-ounce) can unsweetened coconut milk
• 3 cups vegetable stock
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions :

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Season shrimp with salt and pepper, to taste.
3. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
5. Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
6. Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
7. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
8. Stir in rice, shrimp, lime juice and cilantro.
9. Serve immediately.