Anna
10/17/2018
11:35:56 PM | |  | |
Hi All,
I made this recipe the other night and it turned out really good. You can use chicken breast if you don't have shrimp.
Thai Shrimp Soup
INGREDIENTS
- 1 cup uncooked riced cauliflower
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger (1 used 3 teaspoons of dried ginger)
- 2 tablespoon red curry paste
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
DIRECTIONS
1. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic, onion and bell pepper, riced cauliflower to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
3. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
5. Stir shrimp, lime juice and cilantro.
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