Trending Thai flavors and authentic ingredients have made this soup a crowd pleaser.
1 1/2 cups brown rice
3 tbsp. butter, room temperature
3/4 cup diced yellow onion
3/4 cup canned roasted red pepper, diced
1 1/2 tbsp. ginger root, peeled and diced small
3 tbsp. curry powder
3 tbsp. turmeric
1 1/2 qt. seafood stock
2/3 cup lime juice
42 oz. coconut milk
1 1/2 lbs. raw shrimp, 41-50, tails removed, peeled and deveined
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup cilantro, chopped
- Cook rice according to package directions; set aside.
- Melt butter in a large stock pot over medium heat. Add onion, red pepper and ginger and saute until onions are translucent and peppers are tender. Stir in curry and turmeric and toss to coat vegetables.
- Gradually stir in stock, lime juice and coconut milk. Bring mixture to a high simmer, stirring constantly. Add shrimp, salt and pepper to stock pot and reduce heat. Cook until shrimp are pink, about 2-3 minutes.
- Add rice and cilantro; simmer for an additional 2-3 minutes. Remove from heat and serve 12 ounces per serving.
Yield: 12 servings