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Thai Shrimp Soup

Ridiculously easy to throw together, healthy and gluten/dairy free. Don't let that fool you-this recipe is packed with flavor. 
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 cup uncooked basmati rice
  • 1 tbsp olive oil
  • 1 lb salad sized (or small) shrimp, peeled, deveined and tail-off
  • salt and pepper
  • 2 tbsp minced garlic
  • 1 small white onion, diced
  • 1 tbsp fish sauce
  • 1 tbsp fresh grated ginger
  • 2 tbsp red curry paste (Thai kitchen GF)
  • 1 12-ounce can coconut milk, full fat
  • 3 cups chicken broth
  • 1 tbsp lime juice (or juice of one lime)
  • 2 tbsp chopped cilantro leaves

Method
 

  1. Combine 1 cup of rice with 1 1/2 cups of water. Prepare according to package directions and set aside.
  2. Place olive oil in a dutch oven or stockpot over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 3-4 minutes. Remove from stockpot and set aside.
  3. Add the garlic and onion. Cook, stirring occasionally, until tender and onions are translucent. Stir in the ginger until fragrant.
  4. Whisk in the curry sauce and then gradually the coconut milk and chicken broth. Bring to a boil and then reduce and simmer for 10 minutes, until slightly thickened.
  5. Stir in the rice, shrimp, lime juice and cilantro. Serve!