Ingredients
6
6 servings
- •2 tablespoons olive oil, divided
- •18 large shrimp, peeled and deveined
- •0.25 teaspoon kosher salt
- •0.25 teaspoon ground black pepper
- •1 large red bell pepper, diced
- •1 medium onion, diced
- •3 cloves garlic, minced
- •3 tablespoons red curry paste
- •1 tablespoon grated fresh ginger
- •4 cups unsalted chicken stock
- •1 (13.5 ounce) can light coconut milk
- •1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
- •2 teaspoons fish sauce
- •2 teaspoons brown sugar
- •3 green onions, thinly sliced
- •0.25 cup fresh cilantro leaves, chopped
- •0.25 cup fresh basil leaves, chopped
- •1 tablespoon fresh lime juice
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
- Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
- Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
- Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
- Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
- Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.
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