Thai flavors, curry paste and cilantro again. I know! I must have something for the curry paste recently. But there is something is this lightly spicy and lightly sweet combination that works for me as a perfect comfort food. And today is a Monday and it’s raining. Something comforty and warm is a must. And this quick soup is just perfect for this occasion!
I hat 2 bowls tonight. I promise to go running tomorrow, well, if it’s not raining…
Thai shrimp soup
1 cup rice
1 onion, chopped
1 clove garlic, chopped
2 bell peppers, chopped
1 tbs fresh ginger, grated
500 ml coconut milk
200 ml coconut cream
2 tbs curry paste
2 cups fresh shrimp, peeled
2 tbs butter
1 vegetable stock cube (I use the jell-o version, but any will do)
juice of one lime
Place the rice in a small pot with 2 cups of water. Bring to boil, then set the heat to very low and cook (covered) for 20 minutes.
In the meantime, melt 1 tbs butter in a pot. Add chopped onion, garlic and bell peppers. Cook for 4-5 minutes. Add grated ginger and cook for another minute.
Add curry paste, coconut milk, coconut cream, vegetable stock and 1 cup water. Cook for another 5 minutes.
In the meantime melt the butter in a pan and when it's hot fry the shrimp until it turns pink (3-4 minutes will do).
Add the shrimp and lime juice to the soup. Taste it and add more salt if necessary.
Place some rice in a bowl and pour the soup over it, top with fresh, chopped cilantro.