THAI SHRIMP AND RICE SOUP

Thai Shrimp and Rice Soup image

This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

Provided by chia2160

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seed, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) can coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedge (to garnish)

Steps:

Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
Simmer until ginger is softened, about 15 minutes.
Strain in a sieve lined with paper towels, and discard solids.
Return to stockpot.
Add rice, simmer uncovered 15 minutes.
Add shrimp and cook through until it turns pink, 3-4 minutes.
Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
Remove from heat, stir in lime juice.
Garnish with lime wedges and extra basil or cilantro.

*** Explore more Thai Shrimp And Rice Soup Recipes »

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