1 can (12 oz) of Coconut Milk (unsweetened)
1 lb of Fresh Medium Shrimp (Uncooked and pre-peeled)
4 fresh Squeezed Limes
2 cloves of garlic, minced
1 red bell pepper, diced
1 tablespoon of fresh, grated ginger
2 tablespoons of red curry paste
1 white onion, diced
4 cups of vegetable stock
2 tablespoons of chopped fresh cilantro
1 cup of Basmati Rice
Salt and Pepper, to taste
2 tablespoons of unsalted butter
4 redskin potatoes (unpeeled- and diced)
In a large boiling pot, place 2 tablespoons of unsalted butter inside on high heat.
Add raw shrimp into pan and cook for a few minutes, until they turn a light pink color. You can season with salt and pepper as it cooks. While cooking the shrimp, you can add a splash of the coconut milk for flavor.
Take the shrimp out of the pot and chop into large pieces and set aside.
In the same boiling pot, add the diced onions and garlic. Cook until the onions begin to become clear.
Add the diced redskin potatoes as well as the red pepper into the pot and saute for a few minutes.
Begin to add a splash of the vegetable stock here and there into the pot every few minutes to begin to soften the vegetables.
Add the remainder of the vegetable stock into the pot as well as the fresh ginger, red curry paste, fresh lime juice and cilantro.
Let the soup come to a boil for about 5-10 minutes then put it on low heat.
Add the shrimp to the soup, as well as the basmati rice and let it simmer for about 10 minutes. The longer it simmers, the more flavorful the soup becomes.
Garnish with an extra lime slice and a pinch of cilantro.