Easy Thai Shrimp Soup

RECIPE: https://damndelicious.net/2015/02/18/... Easy Thai Shrimp Soup - Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier! INGREDIENTS: 1 cup basmati rice 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 1 onion, diced 1 red bell pepper, diced 2 tablespoons red curry paste 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 (12-ounce) can unsweetened coconut milk 3 cups vegetable stock 2 tablespoons freshly squeezed lime juice 2 tablespoons chopped fresh cilantro leaves DIRECTIONS: 1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. 2. Season shrimp with salt and pepper, to taste. 3. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. 4. Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes. 5. Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes. 6. Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. 7. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. 8. Stir in rice, shrimp, lime juice and cilantro. 9. Serve immediately.