Ingredients for Thai Shrimp And Rice Soup
- Chicken Stock
- 4 cups water
- Green Curry Paste
- Garlic Cloves
- 1 tablespoon grated ginger
- Coriander Seed
- 1/4 cup chopped fresh cilantro
- Jasmine Rice
- Medium Shrimp
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup snow peas
- 2 tablespoons fish sauce
- Fresh Lime Juice
- Salt
- Lime Wedge
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How to Make Thai Shrimp And Rice Soup
- In a large stockpot, combine 8 cups chicken or vegetable stock, 4 cups water, 2 tablespoons Thai red curry paste, 4 cloves minced garlic, 1 tablespoon grated ginger, 1/4 cup chopped fresh coriander, and 1/4 cup chopped fresh cilantro.
- Bring to a simmer over medium heat and cook until the ginger is softened, about 15 minutes.
- Line a fine-mesh sieve with paper towels. Strain the soup through the sieve, discarding the solids.
- Return the strained soup to the stockpot.
- Add 1 cup long-grain rice. Simmer uncovered for 15 minutes, or until the rice is almost cooked through.
- Add 1 pound shrimp (peeled and deveined) and cook for 3-4 minutes, or until pink and opaque.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons fish sauce, and 1 cup snow peas. Cook for 2-3 minutes, or until the snow peas are tender-crisp.
- Remove from heat and stir in 2 tablespoons fresh lime juice.
- Garnish with lime wedges and extra fresh basil or cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
50g
Carbs
10g
