Thai Coconut Curry Soup With Shrimp - cooking recipe

Ingredients

2 cups uncooked jasmine rice
1 tablespoon olive oil
1 tablespoon butter
2 onions, chopped
salt and pepper
1 yellow pepper, chopped
4 garlic cloves, minced
2 ounces maesri prik khang curry paste (one half can)
1 tablespoon lime juice
2 (14 1/2 ounce) cans diced tomatoes
3 (13 1/2 ounce) cans chaokoh coconut milk
1 (14 ounce) can savoy coconut cream
4 cups chicken broth
2 lbs raw deveined tail off shrimp

Preparation

Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
Add salt and pepper to taste and continue to saute.
Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
Add 2 ounces (1/2 can) of curry paste and stir over high heat for a minute or two.
Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
Can be garnished with cilantro if you like.