Thai Shrimp Soup

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I am a big fan of Asian flavors! Nothing beats a good Thai restaurant but they can be hard to find. Thank goodness my friend turned me onto this delicious and easy soup that’s quick to make and doesn’t require ingredients that are hard to find. I was also excited to whip this up because we are celebrating SOUP MONTH on In The Kitchen With David!

But back to the Recipe It called for basmati rice but I try to limit grains from my diet, so I use cauliflower rice instead. Also, if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip the Thai take-out and indulge in this homemade version instead!

Ingredients:

1 cup cauliflower rice (raw cauliflower, cut florets into pieces, pulse in a food processor or Vitamix into rice consistency)
2 TB ghee or unsalted butter
1 lb. medium wild shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 TB freshly grated ginger
2 TB red curry paste
2 (12-ounce) cans unsweetened coconut milk
4 cups vegetable stock
Juice of 1 lime
2 TB chopped fresh cilantro leaves

Directions:

Dice your onion and bell pepper. Mince your garlic and grate the ginger. Mix all together in a bowl.

Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 5 minutes. Stir in ginger until fragrant, about 1 minute.

Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.

Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

Stir in rice, shrimp, lime juice and cilantro.

Serve immediately and enjoy!

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Enjoy!

Stacey