This incredibly delicious and fragrant Thai soup is sure to be a winner at your next dinner! The delicious Jasmine rice blended with the mild coconut flavor, curry, cilantro and lime makes for a wonderful aromatic flavor.

What you'll need to make your Thai Coconut Shrimp Soup:

1 cup Jasmine Rice
2 tablespoons of butter
1/2 cup of white cooking wine
18 medium size uncooked shrimp
Salt (to add to the broth, and to add to the water used to boil the rice)
Olive oil (to add to the water used to cook the rice)
Pepper to taste
1 minced garlic clove
1 cup of diced white onion
1 tablespoon of fresh grated ginger
1 cup of vegetable stock
1 can (12 to 13 ounces) unsweetened coconut milk
1 tablespoon of curry
Juice from one small to medium size lime
2 tablespoons of fresh chopped cilantro

Thoroughly wash your Jasmine rice until the water is no longer cloudy. I like to soak the rice in water for 12 hours before I add it to the boiling water. Once soaked, add to a pot of boiling water with salt and olive oil and allow it to cook until tender (usually about 25 minutes)

Melt your butter in a sauce pan. Once melted, add your cooking wine to the butter. Cook your shrimp until they turn pink (about 2 to 3 minutes). Remove the shrimp from the pan and set aside.

Salt and pepper the broth to taste. Add the minced garlic and onions. Cook for about 34 minutes, then add the ginger. Cook with the ginger for an additional 1 minute. Add 1 cup of vegetable stock, and 1 can of unsweetened coconut milk. Bring this mixture to a boil. Add 1 tablespoon of dry curry, and the lime juice and cook for 4 minutes. Add the rice and fresh cilantro. Stir until well blended. Add the cooked shrimp, bring them up to temperature and serve.

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Actor Ryan Berquist
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