Thai Shrimp Soup

Happy New World discovery day, y’all! I don’t know what they’re teaching the kiddies in school these days. Did Columbus discover it first? Was it that other guy? I don’t know. What I do know is that traffic this morning on the way to work was glooorious. I had time to stop at Starbucks for a big ol’ unsweet black tea and a breakfast sammich. That, my friends, is a good way to start a Monday!

Since the time change is just about here (for those states that practice Daylight Savings Time), it is still dark when I wake up in the morning, and that makes it so much harder to actually wake up, and get up. It’s a miracle I’m not late to work every day. This morning I may have been, had it not been for that crazy light traffic. I won’t lie, I’m not looking forward to November 1st when DST ends. I like the extended days and extra daylight for taking photos. Ya know, the important things.

But, I can see a few bright spots to the changing time of year. Like, mosquitoes going back to the hell from which they came. Seriously…at least six new bites this weekend, just sitting on our back deck enjoying the sunset. Hate does not even begin to describe my feelings towards those little blood suckers. But I digress. Another thing I really look forward to as the weather cools down, is all the soup. I mean, I want to eat all.the.soup. Starting with this one.

Ingredients

• 1 cup uncooked basmati rice (I used brown Tex-mati)
• 2 Tbsp unsalted butter
• 1 lb medium shrimp, peeled and deveined
• salt and pepper, to taste
• 2 cloves garlic, minced
• 2 tps ground ginger
• 2 Tbsp red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro leaves

Preparation

1. In a 2 quart saucepan, cook rice according to package instructions. I use veggie or chicken broth instead of water for more flavor. Typically takes about 45 minutes for the rice to cook after you bring it to a boil, so definitely start this first.
2. When the rice is almost done, melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the shrimp and season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes then remove from the pot to a plate.
3. Add the garlic to the stockpot and cook until fragrant, about 30 seconds. Add the ginger and curry paste and stir until well combined.
4. Now, gradually stir in the coconut milk and vegetable stock and stir until  well-combined, about 1-2 minutes.
5. Bring to a boil, then reduce heat and simmer until slightly thickened, about 8-10 minutes. Now add the shrimp back in, along with the rice, chopped cilantro and lime juice.
6. Serve hot, with extra cilantro, if desired.