Servings 1Medium-sized pot of soup; about 4 servings
Ingredients
1teaspoonSesame Oil
3tablespoonsfresh lime juice
3tablespoonslow-sodium soy sauce
2teaspoonssriracha (or sriracha style) hot sauce
1poundmedium shrimp, peeled and tails removed
2tablespoonsred curry paste
2large strips of lime zest (you can use a vegetable peeler to help you with this)
1tablespoonfresh grated ginger or fresh ginger juice
5cupschicken or vegetable stock
3/4cuprice (I used long-grained jasmine)
2cupsPacific Brand Unsweetened Coconut Milk
1cupfrozen red bell pepper strips
1cupfrozen peas
1carrots, peeled and cut into thin strips
2jalapeƱo peppers, seeds removed and cut into thin slices
1/4cupfresh cilantro, chopped
Instructions
In a medium-sized skillet heat the oil over medium-high heat. Once hot, add the shrimp, lime juice, soy sauce, and hot sauce; cook for 2 minutes, then flip the shrimp and cook for another 2 minutes. Remove pan from heat and set aside.
In a large saucepan or stockpot combine the red curry paste, lime strips, ginger and chicken stock; bring to a rolling simmer over medium heat. Add rice, stir well to combine, then partially cover the pan and simmer on medium-low heat, stirring occasionally, until rice is almost done, about 20 minutes. Stir in the coconut milk, peppers, and peas. Bring mixture back to a simmer and continue cooking for another 10-15 minutes, or until the rice is soft to the bite. Stir in the shrimp and all of the liquid they were cooked in; cook for another 2 minutes. Stir in carrots, jalapeƱos, and cilantro. Pour into bowls, top with additional cilantro if desired, and serve at once!
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