Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 1 medium onion (diced)
  • 1 red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 2 tbsp freshly grated ginger
  • 3 tbsp red curry paste
  • 2 400 mL cans unsweetened coconut milk
  • 4-5 cups no salt added chicken broth*
  • 2 tbsp honey
  • 3/4 cup quick cooking brown rice (uncooked)
  • 1.5 lbs raw jumbo shrimp (peeled and deveined)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro (chopped)
  • Salt & pepper (to taste)

Instruction

  • Add olive oil to a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper and garlic . Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  • Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and chicken broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Add honey and stir.
  • Bring mixture to a boil; add rice and reduce heat to medium low. Simmer until rice is cooked, about 25 minutes. Add shrimp to sauce pan and cook for about 4 minutes or until pink.
  • Stir in lime juice and cilantro. Taste soup and adjust flavours accordingly. If you want more zing, add more lime juice. If you would like it more spicy, add 1-2 tablespoons sriracha hot sauce. If you're looking for more flavour, season with salt and pepper, to taste and add more cilantro. If you want it to be a thinner consistency, add more broth.