RECIPE: https://damndelicious.net/2015/02/18/...

Easy Thai Shrimp Soup Skip the takeout and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

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 (12ounce) can unsweetened coconut milk
3 cups vegetable stock
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:
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 23 minutes; set aside.
4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 34 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 12 minutes.
7. Bring to a boil; reduce heat and simmer until slightly thickened, about 810 minutes.
8. Stir in rice, shrimp, lime juice and cilantro.
9. Serve immediately.