Thai Red Curry Soup

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins

Ingredients

• 2 teaspoons brown sugar
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 3 green onions, thinly sliced
• 1 tablespoon grated fresh ginger
• 1 large red bell pepper, diced
• 2 tablespoons olive oil, divided
• 2 teaspoons fish sauce
• 1 medium onion, diced
• 3 tablespoons red curry paste
• ¼ teaspoon kosher salt
• ¼ cup fresh basil leaves, chopped
• 1 (13.5 ounce) can light coconut milk
• 4 cups unsalted chicken stock
• 18 large shrimp, peeled and deveined
• 1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
• ¼ cup fresh cilantro leaves, chopped

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.

Step 2

Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.

Step 3

Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.

Step 4

Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.

Step 5

Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.

Step 6

Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.